National Dish of Djibouti – Skoudehkaris

Ingredients
lamb meat | 1 lb. | |
long grained white rice | ½ cup | |
onion (peeled and chopped) | 1 | |
ghee / vegetable oil | 1 tbsp. | |
whole cloves | 1 tsp. | |
cayenne pepper powder | ¼ tsp. | |
ground cinnamon | ½ tsp. | |
cumin powder | ½ tsp. | |
ground cardamom | 1 tsp. | |
can of diced tomato | 15 oz. | |
Salt & Pepper | ||
Water | ||
Cilantro leaves (chopped) |
Skoudehkaris is a one-pot lamb and rice dish that is very popular in the small African nation of Djibouti. The country used to be a French colony at one point in time and due to this, its cuisine has French influence.
Directions for Preparing Skoudehkaris
- Heat a Dutch oven pot medium-high, then add the ghee or oil.
- Sauté the chopped onions in the ghee together with cumin, cinnamon, cloves, cardamom, and cayenne pepper.
- Cook until the onions are soft and translucent.
- Cut the lamb meat into cubes using a sharp knife.
- Put the lamb meat into the pot and toss with the sautéed onions and spices.
- Brown the lamb and then add the canned tomatoes.
- Season with pepper.
- Pour in enough water to cover the meat.
- Place the pot in an oven preheated to 350 degrees F.
- After forty-five (0:45) minutes, test the tenderness of the lamb.
- Adjust cooking time and add more water if necessary.
- When the meat is tender, remove the pot from the oven and place it on the stove over medium-high heat.
- Rinse the rice in water and add it to the pot.
- Stir everything together, season with salt, and cover the pot.
- Allow cooking for about fifteen (0:15) minutes until the rice is tender and sticky and the water has been absorbed.
- Spoon the cooked meal onto serving plates and garnish with chopped.
- Serve Skoudehkaris hot.
Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Local dishes are commonly prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.
Canada National dish
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