Cuisine Djiboutienne

Djibouti Rice

3 cups of white basmati rice; rinsed until liquid is clear

1/4 cup of oil

1 onion; chopped

3 chicken cubes

3 Tbsp. tomato paste

4 1/2 cups chicken stock (a little more might be needed)

 

1. Heat the oil in a flat bottomed pot.

2. Add onions, chicken cubes, and tomato paste; saute until the onion are translucent.

3. Stir in the rice and the chicken stock; cover and bring to a boil.

4. Reduce heat and cook until the rice is tender. This can take between 15 – 20 minutes.

5. Fluff with a fork

 

Djibouti Rice with Steak and Green Onions


Rice

2 cups basmati rice; rinsed and drained
2 Tbsp. oil
2 chicken cubes
3 cups chicken stock
2 cinnamon sticks
5 cardamom pods
5 cloves

1. Heat oil in a pot; add the chicken cubes and stir to dissolve.
2. Add the rice and stir-fry for 1 minute to coat the rice with the oil.
3. Add the chicken stock and bring to a boil.
4. Reduce heat to very low and cover.
5. Cook for 15 – 20 minutes or until the rice is tender.

Steak and Green Onions

1/2 lbs beef; cut into really small cubes
1 Tbsp. oil
1 Tbsp. Hoisin sauce
1/2 chicken cube
1/2 cup water
1 tsp. garlic; minced

1. Heat the oil in a small pot; add the beef and brown for 2 minutes.
2. Add the garlic and chicken cube and stirfry for 2 minutes.
3. Add the water and cover.
4. When most of the liquid disappears, add the hoisin sauce.
5. Cook for 5 minutes on low.
6. Serve over rice with green onions.

NOTE: Hoisin sauce is a bit sweet.

 

Potato and Onion Garnish for Djibouti Rice and Chicken Kalankal


1 lg. potato; peeled and sliced
1 onion; sliced
2 Tbsp. dark raisins
2 Tbsp. golden raisins
2 Tbsp. ghee
salt to taste
orange food coloring (I use the powder form.)

1. Put the potato slices in a large bowl; cover with cold water and add just enough food coloring to make the water yellow.
2. Put the onion slices in a bowl or plastic bag; add enough food coloring to the onions to get an
orange color. The longer the onions sit; the darker the color. I sometimes let the onions sit
overnight in the fridge.
3. Rinse the onion slices until the water runs clear and drain the potato slices.
4. Heat the ghee in a pan; add the potato slices and cook until tender.
5. Add the onion slices, raisins, and salt; cook for 2 minutes.

 

Dried Fruit Garnish for Djibouti Rice


1 onion; thinly sliced
5 dried apricots; cut in half
2 Tbsp. golden raisins
2 Tbsp. dark raisins
2 Tbsp. dried cranberries
1 green chili
1 red chili
2 Tbsp. ghee
salt to taste

1. Heat the ghee in a pan; add the onions and cook until translucent.
2. Add the rest of the ingredients and cook for 2 minutes

Rice and Chicken

3 cups of basmati rice
4 cups of water
3 chicken cubes
1 onion; chopped
1 carrots; finely chopped
4 chicken drumsticks; skinned and cut into very small pieces

1. Boil the chicken in 5 cups of water; reserve for cups of the stock for the rice.
2. Wash rice thoroughly and set aside.
3. Heat the oil in a large pot.
4. Add the onions, carrots, and chicken cubes; saute for 2 minutes.
5. Add the rice and stir-fry for for 2 minutes.
6. Add the stock and chicken and stir; cook covered until the rice comes to a boil.
7. Reduce heat to very low and simmer for 20 minutes or until all the liquid has evaporated

 

Rice with Tomato, Potato and Onion Garnish, Baked Chicken

This yummy dish was a big hit yesterday. The baked chicken was cooked using a baking bag. Some of you might be thinking that I am crazy, after all who cooks their chicken in a bag.

But let me tell you that this chicken was so juicy on the inside and nice and crispy on the outside.

The rice was made the usual way except I cooked it with tomatoes. Turned out wonderfully. The potato garnish was nice, especially with the addition of raisins.

 

Djibouti Rice with Beef Kalankal



This dish was awesome. The rice can be served with almost anything. The only sad part was that we ran out of bananas. Somali rice just isn’t the same without a banana.

 

 

Djibouti Rice with an Onion and Raisin Garnish, Goat, Goat Broth, and Green Salad


Somali rice is one of the most delicious rice dishes in the world. I have tasted many versions of this rice, but nothing compares to the rice you would find at a Somali restaurant. I spent over 10 years (don’t laugh) trying to figure out how the restaurants make their rice. Alhamdulillah, while I was in Saudi Mohamed’s friend, who owned a Somali restaurant, showed me how to make it. ENJOY!!!!

This was served with goat. I have had some request for goat so I decided to make it. For starters, goat needs to cook for a long time. I boiled mine for 2 hours and it still didn’t melt in your mouth. Boil it to your liking. I didn’t throw away the liquid, I made a broth.

 

 

Rice with Djibouti Steak


This is regular Somali rice made orange with the addition of tomato paste. The Somali steak is very tender. The longer you marinade the steak, the better

 

Djibouti Rice with Vegetables

3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; sliced
1 c. frozen vegetables (I used peas an carrots.)
3 chicken cubes
4 cardamom pods
4 cloves
1 cinnamon stick
4 cups chicken stock (a little more might be needed)

1. Heat the oil in a flat bottomed pot.
2. Add onions, vegetables, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are
translucent.
3. Stir in the rice and the chicken stock; cover and bring to a boil.
4. Reduce heat and cook until the rice is tender. This can take between 15 – 20 minutes.
5. Fluff with a fork

 

 

Djibouti Rice with Raisins and Onion Garnish served with Sweet Sukkhar and Fried Potatoes

This is enough for a family of 7. It can easily be halved.

Rice

3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; sliced
3 chicken cubes
4 cardamom pods
4 cloves
1 cinnamon stick
4 cups chicken stock (a little more might be needed)

1. Heat the oil in a flat bottomed pot.
2. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are
translucent.
3. Stir in the rice and the chicken stock; cover and bring to a boil.
4. Reduce heat and cook until the rice is tender. This can take between 15 – 20 minutes.
5. Fluff with a fork.

Garnish

1 small onion; sliced
1/4 cup of raisins (I like to mix light colored raisins with dark one.)
1 Tb. ghee (clarified butter)

1. Melt the ghee over medium heat.
2. Add the onion and fry for 1 minute.
3. Add the raisins and cook for 1 minute.
4. Spoon the onion/raisin mixture over the rice.

I like my garnish to be orange. To do this, add food coloring to the onions before you cook them. I let the onions sit for awhile so the onions can absorb the color.

Sukkhar

1/2 lbs. beef; cubed (Sizes can vary. You will need to boil the beef a bit if they are too big.)
1/2 sm. onion; chopped
1 med. tomato; chopped
1/2 sm. green pepper; chopped
2 Tbs. Hoisin sauce
2 cloves garlic; minced
1 Maggi chicken cube
2 Tbs. oil

1. Fry the onions in the oil until translucent.
2. Add the tomato, garlic, and Maggi; cook, covered until the tomato is soft.
3. Stir and add the beef and Hoisin sauce; cover and simmer until the beef is cooked.
4. Add the green pepper and cook for 2 minutes. (They should be crunchy.)

Serve over rice. You can add fried potatoes to the dish

 

 

 

 

 

 

Digir iyo Baris (Beans and Rice)

2 cups pre soaked adzuki beans (Soak the beans overnight and then
measure 2 cups.)
1 cup basmati rice; cleaned and washed
2 3/4 cups chicken broth
2 chicken cubes

1. Bring stock and chicken cubes to a boil.
2. Add the beans and simmer covered for 10 minutes.
3. Add the rice and reduce the heat to very low.
4. Cover and simmer for 15 minutes.
5. Fluff with fork.

NOTE: This was a welcoming substitution for rice or pasta

 

 

Plain Rice

Rice

2 cups of basmati rice
2 3/4 cups chicken stock
2 chicken cubes

1. Wash the rice until the water becomes clear.
2. Boil the chicken stock; add the chicken cubes.
3. Heat the oil in a large pot; add the rice and stir-fry for 1 minute.
4. Add the chicken broth and bring to a boil.
5. Reduce heat to very low and cover; cook for 3 minutes.
6. Transfer to a pre-heated (350 F) oven and bake for 15 – 20 minutes or until done.

Garnish

1 sm. onion; sliced
1 carrot; julienned
2 Tbsp. dark colored raisins
2 Tbsp. light colored raisins
2 Tbsp. ghee

1. Heat the ghee in a pan; add the onions and carrots.
2. Cook for 3 minutes.
3. Add the raisins and cook for 1 minute.
4. Spoon over the rice

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Djibouti Dishes

Djibouti Recipe for Fish:

This is a nice recipe because you can use it with just about any type of fish. Also, for more flavor you can add a spoonful of Chicken Tikka BBQ mix (can be found at most halal shops) to the mixture.
Cook Time about 5 minutes
Makes about 4 pieces of fish
1 Pound of Fish
1 Egg
1 or 2 Tablespoons of Oil
1 Tablespoon of Water
2 Tablespoons of All Purpose Flour
1 Tablespoon of Curry Powder
1 Teaspoon of Lemon Pepper Seasoning
1/2 Tablespoon of Vegeta Seasoning
Mix flour, water, egg, curry powder, vegeta seasoning and lemon pepper seasoning.
Stir well to get the lumps from the flour out
Coat on side of the fish with the mixture
Heat the oil in a good non stick pan on medium to medium high heat
Add the fish, seasoned side down to the pan
Spread mixture to the other side of the fish and cook for 1-2 minutes
Flip the fish once the seasoned side is crisp
Finish cooking until the fish the completely cooked.
Recipe for Eggs with Tomato Sauce:

Cook Time about 7-10 minutes
Serves about 2
4 Eggs
1/2 Cup of Tomato Sauce
1/4 Cup of Chopped Green Peppers
1/4 Teaspoon of Salt
1 Tablespoon of Oil
Pinch of Chili Powder (optional)
Add the oil to a non-stick pan on medium high heat.
Once the oil is warm add the peppers and cook until soft.
Add the eggs, tomato sauce, salt and chili powder (if using). Stir well and make sure all the eggs are stirred through.
Turn the pan up to high heat and continue to stir until the egg is cooked all the way and any liquid is absorbed.
Djibouti Hot Sauce (Shigni):

This is a nice hot sauce that is usually eaten with rice or spaghetti. The Tamarind/Xamar/Raqay can be found in most Indian grocery stores. If you cannot find the paste then you can add extra of the regular Tamarind.
Cook time about 5 minutes
Serves about 15-20
2 Large Chili Peppers
2 Roma Tomatoes or 1 Large Tomato
1 Tablespoon of Cilantro
1 1/2 Teaspoons of Lemon Juice
1/4 Teaspoon of Salt
1 Date
1 Tablespoon of Tamarind/Xamar/Raqay Paste
1 chunk (about 1 Tablespoon) of Tamarind/Xamar/Raqay
Add all ingredients to a blender and blend on high for 3-4 minutes.
Open the blender and scrap the sides to make sure all the Tamarind/Xamar/Raqay is well blender.
Blend for another 3- seconds to 1 minute
Serve.
Refrigerate any leftovers.
Djibouti Rice with Steak and Green Onions:


Rice
2 cups basmati rice; rinsed and drained
2 Tbsp. oil
2 chicken cubes
3 cups chicken stock
2 cinnamon sticks
5 cardamom pods
5 cloves
1. Heat oil in a pot; add the chicken cubes and stir to dissolve.
2. Add the rice and stir-fry for 1 minute to coat the rice with the oil.
3. Add the chicken stock and bring to a boil.
4. Reduce heat to very low and cover.
5. Cook for 15 – 20 minutes or until the rice is tender.
Steak and Green Onions

1/2 lbs beef; cut into really small cubes
1 Tbsp. oil
1 Tbsp. Hoisin sauce
1/2 chicken cube
1/2 cup water
1 tsp. garlic; minced
1. Heat the oil in a small pot; add the beef and brown for 2 minutes.
2. Add the garlic and chicken cube and stirfry for 2 minutes.
3. Add the water and cover.
4. When most of the liquid disappears, add the hoisin sauce.
5. Cook for 5 minutes on low.
6. Serve over rice with green onions.
Potato and Onion Garnish for Djibouti Rice and Chicken Kalankal:


1 lg. potato; peeled and sliced
1 onion; sliced
2 Tbsp. dark raisins
2 Tbsp. golden raisins
2 Tbsp. ghee
salt to taste
orange food coloring (I use the powder form.)
1. Put the potato slices in a large bowl; cover with cold water and add just enough food coloring to make the water yellow.
2. Put the onion slices in a bowl or plastic bag; add enough food coloring to the onions to get an
orange color. The longer the onions sit; the darker the color. I sometimes let the onions sit
overnight in the fridge.
3. Rinse the onion slices until the water runs clear and drain the potato slices.
4. Heat the ghee in a pan; add the potato slices and cook until tender.
5. Add the onion slices, raisins, and salt; cook for 2 minutes.
Serve over rice.
Djibouti Rice

3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; chopped
3 chicken cubes
3 Tbsp. tomato paste
4 1/2 cups chicken stock (a little more might be needed)
1. Heat the oil in a flat bottomed pot.
2. Add onions, chicken cubes, and tomato paste; saute until the onion are translucent.
3. Stir in the rice and the chicken stock; cover and bring to a boil.
4. Reduce heat and cook until the rice is tender. This can take between 15 – 20 minutes.
5. Fluff with a fork

Potato Garnish


1 onion; sliced
6 baby potatoes; sliced
1/8 cup raisins
2 Tbsp. ghee
orange and yellow food coloring
1. Put the potatoes in a bowl with the food coloring; cover with cold water and let soak.
2. Put the sliced onion in a ziplock bag with the food coloring and 1 tablespoon on water; let soak.
3. Heat the ghee in a pan; add the potatoes (drain before using) and cook until tender.
4. Add the onions and the raisins and stir fry for 1 minute.
5. Serve over Somali rice.
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DJIBOUTI CUISINE

DJIBOUTI CUISINE
Breakfast:

Breakfast (quraac) is an important meal for Somalis. who often start the day with some style of tea (shaah).
The main dish is typically a pancake-like bread (canjeero) similar to Ethiopian injera but smaller and thinner.
Canjeero is eaten in different ways, it may be broken into small pieces and ghee (subag) and sugar added.
For children it is mixed with tea and sesame oil (macsaaro) until mushy. There may be a side-dish of liver (beef),
goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar) or jerky (oodkac or muqmad),
which consists of small dried pieces of beef, or goat or camel meat, boiled in ghee. Polenta (mishaari or boorash [porridge])
with butter and sugar is popular in Mogadishu.
Lunch:

Lunch (qado) is often an elaborated main dish of rice (bariis) spiced with cumin (kamuun), cardamom (heyl), cloves {qaranfuul) and sage.
In the south, a hotpot of rice, vegetables, and sometimes meat, called Iskudhexkaris is common. Beyond the many styles of stew (maraq), rice is also served with meat on the side. In Mogadishu, steak (busteeki) and fish (kaluun) are widely eaten.
Cornmeal (soor) is popular. Unlike the ugali of Kenya, Somalis have a softer cornmeal mashed with fresh milk, butter and sugar or with a well in the soor filled with maraq.
A variation of the Indian chapati is the sabaayad. Like the rice, it is served with maraq and meat on the side. The sabaayad of Somalia is often somewhat sweet, and is cooked in a little oil.
Pasta (baasto) is popular often served with a heavier stew than the Italian pasta sauce, more distinctively, it is often served with a banana.
The most popular drinks at lunch are balbeelmo (grapefruit), raqey (tamarind) and isbarmuunto (lemonade). In Mogadishu, cambe (mango), seytuun (guava) and laas (Lassi) are popular as well. In Hargeisa in the north, the preferred drinks are fiimto (Vimto) and tufaax (apple).
Somali Rice with Tomato, Potato and Onion Garnish, Baked Chicken
Dinner:

Rooti iyo xalwo, slices of bread served with a gelatinous confection, is another popular dinnertime dish.
Muufo, a variation of cornbread, is a dish made of maize and is baked in a foorno (clay oven). It is eaten by cutting it into small pieces , adding macsaro (sesame oil), sugar and then mashing the whole with black tea.
And before bed, a glass of milk spiced with cardamom is often consumed.
Snacks:

Sambuusa, a Somali version of the samosa, is probably the most popular form of a snack in Somalia
Bajiye, a variation of the Indian pakora, is a popular snack in Somalia. The Somali version is a mixture of maize, vegetables, meat, spices, which is then deep fried. It is eaten by dipping it in bisbaas, a hot sauce.
Fruits such as mango, guava, banana and grapefruit serve as snacks throughout the day.
Lows iyo sisin is a favorite sweet in the south, made of a mixture of peanuts (lows) and sesame seeds (sisin) in a bed of caramel. It sticks together to form a delicious bar.
Buskut or Buskud comprise many different types of cookies, including very soft ones called daardaar (literally “touch-touch” due to its smooth, delicate texture).
After-meal:
Somalis traditionally perfume their homes after meals. Frankincense (lubaan) or a prepared incense (cuunsi), which in countries in the Arabian Peninsula is known as bukhoor, is placed on top of hot charcoal inside an incense burner or censer (a dabqaad). It then burns for about ten minutes. This keeps the house fragrant for hours. The burner is made from soapstone found in specific areas of Somalia.
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Said Moumin Abdi

Saaxiibday rumaadeey,marka hore salaan guud iyo wanaag,england baan jooga…
Xabibi xayaatii quruxdaadu ilaahii sameeyey!…Caashaq waa farsamo iyo tab
iyo itaal wax lagu qaban karo
Walaalo jeceelkeeno wa ballan adag oo ku heshiiney
Habibi maa yihii qof caqli yar leh
Waayo dadku waay moodane inuu caashaqu
U keeno xumaan ee walaalo jeceelku wa iftiinka nolosha
Waxaad furatey qalbigayga,ka dib markaad aad soo qoorteey erayadii macaanaa paltalk
waxaan dareemayaa inaad tahay qof aad u sareeya,markaa xiriikaagu waa very important to me,
weliba ma kala aqaano inaad tahay gabadh wanagsan,laakiin waa ilaahay mahaddi wax kasta oo dhaca,
Marka hore barasho wanaagsan intaan kuu aqoonin
xabibi, wax ahay nin doonaya naag,si sharci ah,walaa hasawa(shukansi) intá is argaan,
si ay aannu u wala joogno oo u wala dhaqmaano oo  raxaysanoo aannu
u noqono oo u wala noolaano,gabadh yahay dhab ayaan kuu jecel ahay,
waayo maqalkaada iyo dhadhankaada,raaxadaada iyo macaanka ka hela.Waliga nin maa jeeladeey?
Marka hore salaan sare iga hano iyo mid ka dhaxaysaa labada qof ee isbarta ee barashadu wali udhamaan sida labadeena oo kale!!!!!!!!!
Waa salaan ka soo gaday kasha iyo laabta salaan aad iyo aad u qaalisay oo u sharaf badan ayaan hawada dhexe
kuu soo mariyanaa xabiibi adiga kaliyaa
magaceeygu waa Saciid
waxaan kuu nool ahay england,uk magalada Cardiff
emailkeygu waa siciid68@hotmail.com
teleefoonkeygu waa 00447940000629
XABIBI SACIID OO KUU JECEEL

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Said Moumin Abdi

Saaxiibday rumaadeey,marka hore salaan guud iyo wanaag,england baan jooga…
Xabibi xayaatii quruxdaadu ilaahii sameeyey!…Caashaq waa farsamo iyo tab
iyo itaal wax lagu qaban karo
Walaalo jeceelkeeno wa ballan adag oo ku heshiiney
Habibi maa yihii qof caqli yar leh
Waayo dadku waay moodane inuu caashaqu
U keeno xumaan ee walaalo jeceelku wa iftiinka nolosha
Waxaad furatey qalbigayga,ka dib markaad aad soo qoorteey erayadii macaanaa paltalk
waxaan dareemayaa inaad tahay qof aad u sareeya,markaa xiriikaagu waa very important to me,
weliba ma kala aqaano inaad tahay gabadh wanagsan,laakiin waa ilaahay mahaddi wax kasta oo dhaca,
Marka hore barasho wanaagsan intaan kuu aqoonin
xabibi, wax ahay nin doonaya naag,si sharci ah,walaa hasawa(shukansi) intá is argaan,
si ay aannu u wala joogno oo u wala dhaqmaano oo  raxaysanoo aannu
u noqono oo u wala noolaano,gabadh yahay dhab ayaan kuu jecel ahay,
waayo maqalkaada iyo dhadhankaada,raaxadaada iyo macaanka ka hela.Waliga nin maa jeeladeey?
Marka hore salaan sare iga hano iyo mid ka dhaxaysaa labada qof ee isbarta ee barashadu wali udhamaan sida labadeena oo kale!!!!!!!!!
Waa salaan ka soo gaday kasha iyo laabta salaan aad iyo aad u qaalisay oo u sharaf badan ayaan hawada dhexe
kuu soo mariyanaa xabiibi adiga kaliyaa
magaceeygu waa Saciid
waxaan kuu nool ahay england,uk magalada Cardiff
emailkeygu waa siciid68@hotmail.com
teleefoonkeygu waa 00447983572108
XABIBI SACIID OO KUU JECEEL
Posted in Somali Dating | Leave a comment