National Dish of Djibouti – Skoudehkaris
June 18, 2017 Nationalfoody
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 water to cover the meat, and 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 to cook for about fifteen (0:15) minutes or until the rice is tender, and sticky, and all the water has been absorbed.
- Spoon the cooked meal onto serving plates, garnish with the chopped Cilantro leaves, and Serve the Skoudehkaris dish 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.
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