International Cuisine

Exploring the world through food.

Djibouti Samosas (Meat and Onion Pastry)

By

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

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin
5 from 1 vote

Djibouti Samosas (Meat and Onion Pastry)

Samosas are famous all over the world, you will love this recipe!
Course Appetizer
Cuisine Djibouti
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Calories 123kcal
Author International Cuisine

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

  • Saute garlic and arbol chilies in olive oil for 5 minutes.
  • Add in the tomatoes, vinegar and cumin and simmer for 10 minutes
  • Set aside and serve with the samosas
  • For the dough:
  • sift together flour and a pinch of salt
  • Add in water slowly so that the mixture becomes a stiff dough.
  • Shape into a ball and allow to rest
  • For the filling
  • Meanwhile, add oil to a frying pan and fry the meat for a few minutes
  • Add in the onions and leeks
  • Season with cumin and salt and pepper to taste
  • Fry together until the meat is cooked through and the onions and leeks are soft.
  • Roll out the pastry dough on a floured surface and cut into squares about 4" x 4".
  • Put a tablespoon of the meat mixture in the middle and fold over to make a triangle
  • Seal the edges by pressing them together firmly.
  • Heat oil in a pan or deep fryer and cook until golden brown and crispy.
  • Remove them with a slotted spoon and set on a paper towel to drain off any excess oil
  • Serve hot with the sauce, Enjoy!

Nutrition

Calories: 123kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 41mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

 

Djibouti Fah-Fah (Djibouti Soup)

By

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-fahI have seen goat meat in my local Asian and African stores.  If you can locate it, you really should give it a try. If you have had it before or make this Djibouti fah-fah with goat meat I would really love to hear how much you enjoyed it. If you would like to learn more about the country be sure to check out “Our Journey to Djibouti”. There you can also find more authentic recipes from this most interesting country.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin
3.75 from 4 votes

Djibouti Fah-Fah (Djibouti Soup)

A wonderful soup from Djibouti that is typically made with goat meat and served with canjeero flatbread.
Course Main Dish
Cuisine Djibouti
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 383kcal
Author International Cuisine

Ingredients

  • 1 1/2 lb. goat meat cubed (Beef or lamb could also be used)
  • 2 large potatoes peeled and cubed
  • 1/2 head of cabbage or kale finely sliced
  • 2 leeks finely sliced 2 tomatoes chopped
  • 2 garlic cloves finely sliced
  • 1 green chili finely chopped
  • 2 onions finely sliced
  • salt and black pepper to taste
  • 1 bunch coriander chopped

Instructions

  • Add the meat and all the vegetables to a pot.
  • Cover with water and simmer gently for 20 minutes.
  • Add the garlic and coriander and top-up with 2 cups water.
  • Allow to simmer for 40 minutes, until the meat is done.
  • Serve in a soup bowl with canjeero for a delicious Djibouti meal!

Nutrition

Calories: 383kcal | Carbohydrates: 33g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 175mg | Potassium: 1373mg | Fiber: 8g | Sugar: 8g | Vitamin A: 887IU | Vitamin C: 65mg | Calcium: 151mg | Iron: 9mg

 

 

 

Djibouti Canjeero or Lahooh (Flat Bread)

By

Djibouti Canjeero also called lahooh, is 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.  Djibouti Canjeero 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 canjeeroI found the teff flour on amazon here is the link if you would like to try it.  I always try to be as authentic as possible and I also love to try new ingredients.  Teff flour was new to me, and we really enjoyed the Djibouti canjeero with the fah-fah or goat soup.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin
4 from 3 votes

Djibouti Canjeero or Lahooh (Flat Bread)

A lovely flatbread that is perfect to sop up soups and stews.
Course Bread
Cuisine Djibouti
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 250kcal
Author International Cuisine

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

  • Step 1: Prepare the starter mixture
  • 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.
  • Step 2: Prepare the canjeero batter
  • 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.
  • Cooking the canjeero
  • 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.
  • 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.
  • 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.
  • Enjoy!

Nutrition

Calories: 250kcal | Carbohydrates: 51g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 138mg | Fiber: 3g | Sugar: 4g | Calcium: 13mg | Iron: 1mg

 

 

Djibouti Banana Fritters

By

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

Print Pin
3.39 from 13 votes

Djibouti Banana Fritters

Course Dessert
Cuisine Djibouti
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Author International Cuisine

Ingredients

  • 3 well-ripened bananas
  • 2 oz. rice or wheat flour
  • 1 oz. sugar dissolved in 2 Tablespoons water
  • 1/2 teaspoon nutmeg
  • Fat for frying

Instructions

  • Mash bananas with a fork or use blender to make pulp;
  • add the flour, sugar dissolved in water, and nutmeg.
  • Add water, if needed, to make batter of pancake consistency.
  • Mix well and fry like pancakes in an oiled frying pan until golden brown.
  • Makes 12 small fritters.