Baku Kitchen! An independent reference of traditional food

Djibouti

26 dishes.

Bajiyablack-eyed pea fritters spiced with garlic and chiliBasbaasGreen chili, coriander and lime relish set on every tableCaano geelFresh camel milk drunk warm and unpasteurised, the herder's daily sustenanceCambuuloSlow-cooked azuki beans finished with butter and sugar, eaten at supperDigaag qumbeChicken braised in coconut milk with xawaash spice, eaten with riceDoolshoLayered sponge cake, brightly iced, cut at weddings and EidFah-fahpeppery goat and vegetable soup eaten with spongy breadFul medamesStewed fava beans mashed with oil, cumin and chilli, scooped with breadGaroobeysoothing oat porridge cooked with milk and cuminfermented & pickledGaroorSoured camel milk left to ferment in a gourd, drunk tart and thinHilib geelCamel meat simmered or grilled, served with rice or flatbreadKac kacFried dough diamonds, lightly sweet and crispLahohspongy fermented pancake eaten with honey, ghee or stewMalawaxSweet thin pancake of flour, egg and sugar, eaten with teaMaraqClear goat or camel broth with potato and coriander, spooned over riceMukbazaYemeni-style grilled fish with mashed sweet banana pastecharcuterie & curedMuqmadCubes of camel or beef dried hard, fried and stored submerged in gheePoisson yéméniteWhole fish butterflied, spiced and slapped onto the wall of a clay tandoorQaxwoCoffee brewed with ginger and cardamom, poured sweet in small cupsSabayadflaky layered griddle flatbread served sweet or savorySambusaDeep-fried triangle of pastry stuffed with spiced beef or beansShaah hawaashsweet tea brewed with cardamom, cinnamon and gingerSkoudehkariscardamom-spiced rice simmered with lamb and tomato; the national dishSuqaarSmall-diced beef, camel or goat flash-fried with onion, pepper and xawaashcheese & dairySuusacCamel milk soured in a smoked gourd until tangy and slightly fizzyXalwogelatinous 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. A fermented & pickled recipe from Djibouti.

  • Hilib geel

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