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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