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International Cuisine

Exploring the world through food.

Djibouti Samosas (Meat and Onion Pastry)

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Djibouti samosas make a wonderful appetizer or snack anytime. Delightful little meat and onion crispy treats. They were a little intimidating to make at first. Anytime I see a recipe for dough that is just flour and water, it makes me a little nervous but the truth is they came out wonderfully.  If you wanted to save some time, you could probably use a wonton wrapper.  The sauce was excellent and a perfect introduction to our Djibouti meal.

Djibouti Samosas

Djibouti Samosas (Meat and Onion Pastry)
 
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Recipe type: Appetizer
Cuisine: Djibouti
Serves: 24
Ingredients
  • For the Sauce:
  • 2 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon crushed arbol chilies
  • 1 can diced tomatoes
  • 2 Tablespoons Apple Cider vinegar
  • 1 teaspoon cumin
  • For the dough:
  • 2 cups flour
  • pinch of salt
  • water as needed
  • For the filling:
  • 2 Tablespoons oil
  • 1 lb. minced meat (beef, goat or lamb) would be typical
  • 2 onions, finely diced
  • 3 leeks, finely diced
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • To cook the Samosas
  • Oil for frying
Instructions
  1. Saute garlic and arbol chilies in olive oil for 5 minutes.
  2. Add in the tomatoes, vinegar and cumin and simmer for 10 minutes
  3. Set aside and serve with the samosas
  4. For the dough:
  5. sift together flour and a pinch of salt
  6. Add in water slowly so that the mixture becomes a stiff dough.
  7. Shape into a ball and allow to rest
  8. For the filling
  9. Meanwhile, add oil to a frying pan and fry the meat for a few minutes
  10. Add in the onions and leeks
  11. Season with cumin and salt and pepper to taste
  12. Fry together until the meat is cooked through and the onions and leeks are soft.
  13. Roll out the pastry dough on a floured surface and cut into squares about 4" x 4".
  14. Put a tablespoon of the meat mixture in the middle and fold over to make a triangle
  15. Seal the edges by pressing them together firmly.
  16. Heat oil in a pan or deep fryer and cook until golden brown and crispy.
  17. Remove them with a slotted spoon and set on a paper towel to drain off any excess oil
  18. Serve hot with the sauce, Enjoy!

 

Djibouti Fah-Fah (Djibouti Soup)

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Djibouti Fah-fah is a classic dish made typically of goat meat with vegetables and green chilies. This is sometimes called a stew, it is hardy meal and delicious served with their flat bread called canjeero.  If you can’t find goat meat feel free to substitute whatever meat you would like.  I happen to use goat and found the meat and the dish to be outstanding.

Djibouti fah-fah

Djibouti Fah-Fah (Djibouti Soup)
 
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Recipe type: Main Dish
Cuisine: Djibouti
Serves: 4
Ingredients
  • 1½ lb. goat meat, cubed (Beef or lamb could also be used)
  • 2 large potatoes, peeled and cubed
  • ½ head of cabbage or kale, finely sliced
  • 2 leeks, finely sliced 2 tomatoes chopped
  • 2 garlic cloves, finely sliced
  • 1 green chilli, finely chopped
  • 2 onions, finely sliced
  • salt and black pepper, to taste
  • 1 bunch coriander, chopped
Instructions
  1. Add the meat and all the vegetables to a pot.
  2. Cover with water and simmer gently for 20 minutes.
  3. Add the garlic and coriander and top-up with 2 cups water.
  4. Allow to simmer for 40 minutes, until the meat is done.
  5. Serve in a soup bowl with canjeero for a delicious Djibouti meal!

 

 

 

Djibouti Canjeero or Lahooh (Flat Bread)

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Djibouti Canjeero is also called lahooh is a fermented flat bread with a unique spongy texture.  It is traditionally made with teff flour a hard to find iron rich grain that is quite nutritious. It can be substituted with millet or sorghum flour.  The result is a crepe like bread that is browned on one side and has holes like a sponge on the other.  It is unique and a wonderful way to sop up any liquids from soups and stews. It is used much like fufu is in other African countries.

Djibouti canjeero

Djibouti Canjeero or Lahooh (Flat Bread)
 
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Recipe type: Bread
Cuisine: Djibouti
Serves: 12
Ingredients
  • Starter mixture
  • ½ cup Sorghum, millet or teff flour
  • 1 cup White corn meal
  • 1 Tbsp Instant dry yeast
  • 1 cup Water (lukewarm)
  • Add the starter to the following:
  • 4 cups Self-rising flour
  • ¼ cup Sugar
  • 4¼ cups Water (lukewarm)
Instructions
  1. Step 1: Prepare the starter mixture
  2. Combine the sorghum, millet or teff flour, white corn meal, yeast, and lukewarm water. Mix well then let the yeast activate and the mixture soak for one hour.
  3. Step 2: Prepare the canjeero batter
  4. Combine the starter mixture with the self-rising flour, sugar and water. If you mix by hand, add the water in stages to avoid lumps. You can also use a blender, food processor, or handheld electric mixer. After mixing the batter very well, let it ferment for at least two hours overnight is best. Fermentation is essential for an authentic canjeero taste.
  5. Cooking the canjeero
  6. You don’t need a special pan to cook canjeero. Any non-stick pan would do. In between batches wipe the pan with a paper towel dipped in a little oil.
  7. Heat a non-stick pan over medium heat. Using a ladle, scoop the canjeero batter into the pan. The quantity scooped will depend on the size of the pan and the size of the canjeero you want to make. Using a swirling motion, spread the batter over the pan, as if drawing a spiral with the ladle.
  8. Cook the canjeero until brown on the bottom and the spongy top side is cooked through. You do not flip it, it is only cooked on one side.
  9. Enjoy!

 

 

Djibouti Banana Fritters

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These Djibouti Banana Fritters are light and fluffy, made with mashed banana.  This type of dessert is common in many countries and covered with some powdered sugar  they were a lovely ending to our Djibouti meal.   Enjoy the quick and easy recipe.

Djibouti Banana Fritters

Djibouti Banana Fritters
 
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Recipe type: Dessert
Cuisine: Djibouti
Serves: 12
Ingredients
  • 3 well-ripened bananas
  • 2 oz. rice or wheat flour
  • 1 oz. sugar dissolved in 2 Tablespoons water
  • ½ teaspoon nutmeg
  • Fat for frying
Instructions
  1. Mash bananas with a fork or use blender to make pulp;
  2. add the flour, sugar dissolved in water, and nutmeg.
  3. Add water, if needed, to make batter of pancake consistency.
  4. Mix well and fry like pancakes in an oiled frying pan until golden brown.
  5. Makes 12 small fritters.

 

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