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
Refrigerate any leftovers.
Djibouti Rice with Steak and Green Onions:

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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