National Dish of Djibouti – Skoudehkaris

Ingredients

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

1. Heat a Dutch oven pot medium-high, then add the ghee or oil.
2. Sauté the chopped onions in the ghee together with cumin, cinnamon, cloves, cardamom, and cayenne pepper.
3. Cook until the onions are soft and translucent.
4. Cut the lamb meat into cubes using a sharp knife.
5. Put the lamb meat into the pot and toss with the sautéed onions and spices.
6. Brown the lamb and then add the canned tomatoes.
7. Season with pepper.
8. Pour in enough water to cover the meat.
9. Place the pot in an oven preheated to 350 degrees F.
10. After forty-five (0:45) minutes, test the tenderness of the lamb.
11. Adjust cooking time and add more water if necessary.
12. When the meat is tender, remove the pot from the oven and place it on the stove over medium-high heat.
13. Rinse the rice in water and add it to the pot.
14. Stir everything together, season with salt, and cover the pot.
15. Allow cooking for about fifteen (0:15) minutes until the rice is tender and sticky and the water has been absorbed.
16. Spoon the cooked meal onto serving plates and garnish with chopped.
17. 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