About
Djiboutian cuisine is a fusion of indigenous ingredients, historical trade influences, and colonial legacies. The nomadic lifestyle of groups like the Afar and Somali people shaped a diet based on dairy, meat, and locally available grains. Djibouti's strategic location along ancient trade routes brought flavors from Arab, Persian, and Indian cuisines, introducing spices and aromatic herbs. All of these influences can be found in our namesake rice dish today, the skoudehkaris.
In the 19th century, under Ottoman, Egyptian, and later French colonial rule, Djibouti's culinary landscape evolved. French influences, including bread and pastries, left a lasting mark during the colonial era that lasted until Djibouti gained independence in 1977.
Today, Djiboutian cuisine reflects a diverse cultural heritage. Seafood, red meat, and flatbreads like injera and canjeero are staples. Tea-drinking and traditional coffee ceremonies are integral to the culture. Despite facing challenges such as water scarcity and limited arable land, Djibouti's cuisine continues to evolve, blending local traditions with global influences, making it a unique and flavorful representation of the country's rich history and geographical position.
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INGREDIENTS
2 cups long-grain white rice (basmati)
1 pound lamb. beef or goat meat, cubed (shoulder)
1 red onion, sliced
2 white onions, finely chopped
1 can of chopped and peeled tomatoes
1/3 cup of tomato paste
3 tablespoons vegetable oil
4 cups chicken or vegetable broth
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
2 teaspoon ground paprika
1 teaspoon ground black pepper
1-2 hot chili peppers, left whole
Salt and pepper to taste
Chopped fresh cilantro for garnish
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Instructions
Skoudehkaris is a spicy and meaty one pot rice dish from the horn of Africa.
Click here for video recipe and story on Instagram
In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
Add the cubed lamb or goat meat and brown on all sides. Remove from the pot and set aside.
In the same pot with the meat remaining, add in onions and saute
Add the diced tomatoes and cook until they soften.
Stir all spices and add your chili peppers
Cook for an additional 3 minutes to allow the spices to release their flavors.
Add in stock and simmer on low for 40 minutes
Rinse the rice under cold water until the water runs clear.
Add the rinsed rice to the pot, stirring to combine with the meat and spices.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes or until the rice is cooked and has absorbed the liquid.
Once the rice is cooked, fluff it with a fork and garnish with chopped fresh cilantro.
Skoudehkaris is traditionally served warm. It can be enjoyed on its own or accompanied by a side of yogurt or a fresh salad.
