Menu: Djibouti

Food coloring fun,  one-sided “pancakes,” and one pot wonders… we’ve made it to Djibouti. This east African country really has a way with flavors – rich, bold, and warmly spiced – yet so simple to put together. I mean, what cook wouldn’t love a whole grain “pancake” that you don’t have to flip? I’m officially in love.  Even Mr. Picky wasn’t so picky this week. And that’s a good thing.

Rainbow Rice Palau (Dyed Rice) [Recipe]
Brighten up the dinner table with the vivid colors of Rainbow Rice. One bite fills your mouth with warm cinnamon, cumin, cardamom and more. Traditionally served for special holidays – try any combination of colors to coordinate with your special day.

Djiboutian Lamb & Rice (Skoudehkaris) [Recipe]
A one pot dish of lamb stewed with tomatoes, onion, rice, cayenne, cumin, cinnamon, cardamom, and a teeny pinch of cloves.

Yeast-Risen Flatbread (Laxoox) [Recipe]

This yeast-risen flatbread/pancake can be eaten with sweet or savory food. It is browned on one side only – try it topped with lamb stew or dipped into sauces – the open holes will absorb loads of flavor. When Laxoox is served for breakfast it is often soaked with a generous drizzle of honey. Bananas are readily available in most of Djibouti and add fresh fruity flavor.

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Comments

  1. Collette Lemons says:

    I have been thinking about colorful rice and the possibilities…

  2. elisa waller says:

    In all your adventures thus far….there seems to be alot of lamb involved..this country uses lotsa of cinnamin,,,,<3

  3. Very exciting! I’ve been researching Ethiopia lately because we are considering an opportunity to move there. The pancake is like injera, no? I’ve eaten at Ethiopian restaurants before and the food was sooooo yummy. I’m sure the Djibouti meal will be every bit as good. The lamb stew sounds wonderful!

    • Sasha Martin says:

      Hi Carrie – sounds like you have an interesting new year ahead, how wonderful! Yes, the flatbread/pancake is like injera although I’m not sure the ingredients are the same (I’ll find out when I get to Ethiopia) also, I don’t think Injera is eaten with sweets, but as I mentioned I haven’t researched that flatbread yet… Good luck and keep us up to date if you do move… you can help me with my Ethiopian recipes :)

  4. This sounds really delicious ! I guess my husband would like the lamb stew – and I would love to taste the laxoox. If there are no “exotic – hard to find” ingredients, I will give it a try and report about it on my blog !
    Happy New Year !

    • Sasha Martin says:

      Sounds great! Meanwhile, see if you can find millet flour anywhere… if not, I’ll figure out a potential substitute.

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