Digaag qumbe

Ingredients

Chicken

• 1.2 kgchicken pieces, bone in
• juice of 2 limes
• 2 tablespoonsxawaash spice mix
• 4garlic cloves, crushed
• 1 teaspoonsalt

Xawaash spice mix

• 2 tablespoonscumin seed
• 2 tablespoonscoriander seed
• 1 tablespoonblack peppercorns
• 1 tablespooncardamom seeds
• 1cinnamon stick
• 1 teaspooncloves
• 1 tablespoonground turmeric

The pot

• 2onions, chopped
• 4tomatoes, chopped
• 2 tablespoonstomato paste
• 3cm ginger, grated
• 4 tablespoonsoil
• 1green chilli, chopped
• 500 mlcoconut milk
• 200 mlwater
• salt and black pepper

To serve

• plain white rice
• or bariis iskukaris, spiced rice
• banana, on the side
• basbaas, chilli sauce

Directions

1. Toast the whole spices in a dry pan. Keep the heat moderate throughout. Shake the pan constantly for about four minutes. They should smell fragrant and darken slightly. Let them cool completely before grinding. Grind them all to a fine powder. Stir in the ground turmeric afterwards. It keeps three months that way. Rub the chicken pieces with lime juice.
2. Rinse them and then pat them dry. That washing is done across the region. Use bone-in pieces rather than boneless. Rub the xawaash into every piece. Add the crushed garlic and the salt. Work it in thoroughly with your hands.
3. Cover it and refrigerate it now. Give it at least two full hours. Heat the oil in a heavy deep pot. Add the chicken pieces skin side down. Do not crowd the pot at any point. Brown them for about four minutes a side. Work in batches if you need to. Lift them out and set them aside. Add the chopped onions to the same pot. Cook them for about eight minutes.
4. Add the grated ginger and the chilli. Cook them for a good two minutes. Stir the tomato paste in as well. Fry it for a good two minutes. Add the chopped tomatoes to the pot. Cook them down for about six minutes. Add a spoonful more xawaash to the pot. Adding the coconut milk needs care.
5. Return the chicken to the pot. Pour in the coconut milk and the water. Stir it through the pot thoroughly. Season it with salt and black pepper. Bring it to a very gentle simmer. Never boil coconut milk hard, which splits it. Cover the pot and lower the heat. Let it cook for about forty minutes.
6. Turn the chicken once halfway through. The meat should be tender and leave the bone. Take the lid off for the last ten minutes. Let the sauce reduce and thicken. It should coat the chicken rather than flood it.
7. Taste it and adjust the salt to suit. Add more xawaash if it seems muted. Serving it is done hot with rice. Spoon it onto plates beside white rice. Put basbaas chilli sauce on the table. It keeps three days refrigerated.

Technique

• Coconut is not native to the Somali interior and reached the coast through centuries of dhow trade with Zanzibar, Yemen and the Malabar coast, along with the spices.
• Xawaash is the Somali spice blend of toasted cumin, coriander, cardamom, cinnamon, cloves and pepper with turmeric, ground fresh in most households.
• A whole banana served on the side is a Somali habit that cuts the richness and the spice of the meal.

Substitutions

• Any good ground spice mix of cumin, coriander and cardamom stands in for xawaash.
• Boneless chicken works but gives a noticeably thinner sauce.

Variations

• Some households add potato or carrot to the pot.
• A version with lamb rather than chicken is also cooked.
• Bariis iskukaris, the spiced rice, is the usual accompaniment.

History

Coconut and Indian Ocean spice reached the Somali coast through centuries of dhow trade with Zanzibar, Yemen and the Malabar coast.

Frequently asked questions

What is Digaag qumbe?

Digaag qumbe is a main from Djibouti: chicken braised in coconut milk with xawaash spice, eaten with rice. Coconut and Indian Ocean spice reached the Somali coast through centuries of dhow trade with Zanzibar, Yemen and the Malabar coast.

How long does Digaag qumbe take to make?

Digaag qumbe takes 30 minutes plus marinating of preparation and 50 minutes of cooking. The recipe makes serves 6. It is rated medium to make.

What can I substitute in Digaag qumbe?

Yes, within limits. Any good ground spice mix of cumin, coriander and cardamom stands in for xawaash. Boneless chicken works but gives a noticeably thinner sauce.

What is the most important thing to get right in Digaag qumbe?

Toast the whole spices in a dry pan. Keep the heat moderate throughout. Shake the pan constantly for about four minutes. They should smell fragrant and darken slightly. Let them cool completely before grinding. Grind them all to a fine powder. Stir in the ground turmeric afterwards. It keeps three months that way. Rub the chicken pieces with lime juice.