Baku Kitchen! An independent reference of traditional food

Djibouti

Djibouti’s food is built around somali, Afar, Yemeni and French flavors meet: spiced rice, peppery stews, flatbreads and sweet spiced tea. Look for Skoudehkaris (cardamom-spiced rice simmered with lamb and tomato; the national dish), Fah-fah (peppery goat and vegetable soup eaten with spongy bread) and Mukbaza (yemeni-style grilled fish with mashed sweet banana paste). Djibouti’s signature rice dish, layered with lamb or fish and cardamom; its name and technique sit between Somali bariis and Yemeni kabsa. This atlas has 26 Djibouti dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

26 dishes.

BajiyaBajiyablack-eyed pea fritters spiced with garlic and chiliBasbaasBasbaasGreen chili, coriander and lime relish set on every tableCaano geelCaano geelFresh camel milk drunk warm and unpasteurised, the herder's daily sustenanceCambuuloCambuuloSlow-cooked azuki beans finished with butter and sugar, eaten at supperDigaag qumbeDigaag qumbeChicken braised in coconut milk with xawaash spice, eaten with riceDoolshoDoolshoLayered sponge cake, brightly iced, cut at weddings and EidFah-fahFah-fahpeppery goat and vegetable soup eaten with spongy breadFul medamesFul medamesStewed fava beans mashed with oil, cumin and chilli, scooped with breadGaroobeyGaroobeysoothing oat porridge cooked with milk and cuminGaroorGaroorSoured camel milk left to ferment in a gourd, drunk tart and thinHilib geelHilib geelCamel meat simmered or grilled, served with rice or flatbreadKac kacKac kacFried dough diamonds, lightly sweet and crispLahohLahohspongy fermented pancake eaten with honey, ghee or stewMalawaxMalawaxSweet thin pancake of flour, egg and sugar, eaten with teaMaraqMaraqClear goat or camel broth with potato and coriander, spooned over riceMukbazaMukbazaYemeni-style grilled fish with mashed sweet banana pasteMuqmadMuqmadCubes of camel or beef dried hard, fried and stored submerged in gheePoisson yéménitePoisson yéméniteWhole fish butterflied, spiced and slapped onto the wall of a clay tandoorQaxwoQaxwoCoffee brewed with ginger and cardamom, poured sweet in small cupsSabayadSabayadflaky layered griddle flatbread served sweet or savorySambusaSambusaDeep-fried triangle of pastry stuffed with spiced beef or beansShaah hawaashShaah hawaashsweet tea brewed with cardamom, cinnamon and gingerSkoudehkarisSkoudehkariscardamom-spiced rice simmered with lamb and tomato; the national dishSuqaarSuqaarSmall-diced beef, camel or goat flash-fried with onion, pepper and xawaashSuusacSuusacCamel milk soured in a smoked gourd until tangy and slightly fizzyXalwoXalwogelatinous sugar, ghee and cardamom sweet served at celebrations

  • Fah-fah

    Peppery goat and vegetable soup eaten with spongy bread. Ready in 25 min prep and 1 hr 45 min cooking.…

  • Bajiya

    Black-eyed pea fritters spiced with garlic and chili. Ready in 20 minutes prep and 25 minutes cooking. Makes about 30.…

  • Basbaas

    Green chili, coriander and lime relish set on every table. Ready in 15 minutes prep and none cooking. About 300…

  • Cambuulo

    Slow-cooked azuki beans finished with butter and sugar, eaten at supper. Ready in 10 minutes prep and 2 hours cooking.…

  • Digaag qumbe

    Chicken braised in coconut milk with xawaash spice, eaten with rice. Ready in 30 minutes prep and 50 minutes cooking.…

  • Doolsho

    Layered sponge cake, brightly iced, cut at weddings and Eid. Ready in 45 minutes prep and 40 minutes cooking. One…

  • Ful medames

    Stewed fava beans mashed with oil, cumin and chilli, scooped with bread. Ready in 15 min prep and Overnight soak…

  • Garoobey

    Soothing oat porridge cooked with milk and cumin. Ready in 5 minutes prep and 30 minutes cooking. Serves 4. A…

  • Garoor

    Soured camel milk left to ferment in a gourd, drunk tart and thin. 20 min to prepare. Makes about 1.5…

  • Hilib geel

    Camel meat simmered or grilled, served with rice or flatbread. Ready in 30 minutes prep and 2 hours 30 minutes…