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About the Food of the Dominican Republic

Fancy a trip to the Alps? The Dominican Alps? That’s right. Smack dab in the heart of the Dominican Republic, far away from the ‘all inclusive’ resorts and pristine beaches,  are the tallest peaks in the Caribbean. Clinging to their sides are cool wooded forests composed, primarily, of pine trees. In the spring, a dedicated hiker may even be rewarded with clusters of sweet strawberries.

I never thought learning about the D.R. – situated on a tropical island – would make me homesick for New England, but there it is. I’m ready for the first flight back.

In case you aren’t a fan of fresh evergreen scents, you can swim in the billowing pools of Dominca’s waterfalls, or simply sit back and do nothing but sip on a cup of café con leche (coffee with milk) – a dream to end all dreams, as I sit here in a wool sweater, toes frozen, watching snow roll past my window.

Photo courtesy of Luisbgomezl

Speaking of coffee, let’s talk about food. If you look in any Domincan’s fridge you’ll find a container of Sofrito/Sazon [Recipe]. This is a seasoning blend that can be made of most anything (depends whose fridge you are peering into). Basic ingredients can include peppers, onions, parsley, cilantro, garlic, tomatoes, tomatillos, and more. The recipe is less important than the application – Domincans use Sofrito as a seasoning base for soups, roasts, and even as a marinade. Chicken is a great example -if the Sofrito is left chunky it creates nice texture to the dish [Recipe]. Similarly, if you add a bunch to beans [Recipe], you’ll have instant depth of flavor.

Oh, but we can’t walk away from the Dominican Republic without talking about dessert. Fresh fruit, flan, and sweet cakes all top the list. Like many latino communities, evaporated and condensed milks are incredibly popular, as in the infamous Tres Leches Cake [Recipe]. While it is best known in Mexico, this cake can be found all over the Domincan Republic. But, I must warn you. The Dominican version is absolutely unctuous – loaded up with coconut milk and rum…  a Caribbean spin worth tasting.

Monday Meal Review: Dominica

I scanned the sky, holding my breath, waiting. A clammy draft met my face an inch from window.

“I can’t tell.” I said, “Is it?”

“No, I think that’s ice rain.” Keith said.

I looked at the gray sky and saw nothing. I turned my head to the yellow streetlight hoping it would illuminate a few fluffy snowflakes. Instead, all I saw was spittle falling on a wet road.

“Let’s go anyway. We could use the fresh air. And perhaps it’ll start while we’re out.”

We bundled Ava in 4 layers, a hat, a hood, and a pair of purple thumbless mittens. We secured her in the stroller with a giant blanket and were off.

“Wow. It must be 20 degrees out here. ”  he muttered.

I pulled my coat tighter. “We’ll warm up when we get home,” I replied.

Thirty minutes later we walked into the house, the frost still clinging to our limbs. I breathed in deeply and smelled the hot Callaloo. Green and smoky. Mmm, that ham bone was a great addition. I left Keith to unbundle sweet Ava and got the ladle out. Time for some warmth – we’ll find snow another day.

A cold and quiet night in our little corner of the world, but feeling thoroughly cozy at home thanks to the food of Dominica. This is thing of beauty.

Callaloo (Caribbean Green Soup) [Recipe]

What I liked most about this dish:’

The best part about this soup is that it was bursting with healthy greens and lean protein, from the crab. The creamy coconut milk and smoky ham lend depth of flavor, while also making the texture reminiscent of “creamed  spinach.”

What I liked least about this dish:

The texture was a bit “slippery” because of the okra (cutting back on the okra might help, but you’ll need to add less liquid). One way to help balance this texture is to serve the Callaloo with a healthy portion of rice. This traditional accompaniment really soaks up and disguises any unusual textures, which would have really come in hand for Mr. Picky. He’ll eat almost anything on a bed of rice.

Deep-Fried Mountain Chicken (Frog Legs) [Recipe]

What I liked most about this dish:

First of all, I got a kick out of trying something “weird” that was “normal” to Mr Picky. As a kid, he actually caught frogs and cooked them on a fire. He told me these stories over dinner – a special moment because I learned a little something I hadn’t known about him before.  He’s such a country boy at heart.

As for what they taste like? They taste pretty much like fried chicken, but the texture is fibrous, like fish (I needed a few rolls of floss when I was done).

What I liked least about this dish:

When raw they look a lot like human legs. Thankfully, once they are cooked, all resemblance goes away and they just look like fried goodness.

Caribbean Bakes (Fried Biscuits) [Recipe]

What I liked most about this dish:

These were very addictive. I kept popping them in my mouth, even when common sense told me to stop. The hint of sugar made them even better.

What I liked least about this dish:

Frying the dough makes it rather heavy, so it best paired with a light dish. Make sure the oil is hot enough, or the dough will soak in the oil and become greasy. Oh, and try not to eat 4 in one sitting. They are probably no healthier than a donut.

Grapefruit & Avocado Smoothie [Recipe]

What I liked most about this dish:

I just have to laugh. As you can see by the photos (taken a split second apart), Mr. Picky wasn’t a fan. To be fair, he did go back for more, if only to figure out the flavors he was experiencing. Just goes to show how much he’s evolved in the last year – he’s much more open to exploring flavors which makes dinnertime much more fun. Anyway, I rather liked this smoothie. The slightly bitter grapefruit mixed with creamy avocado was a tantalizing combination. I guessed (and was right) that this would make a great salad dressing with the addition – to taste – of white wine vinegar, olive oil, salt, and pepper. Try it out and see what you think!

What I liked least about this dish:

Take a tip from me – refrigerate the avocado and grapefruit juice. I didn’t plan ahead so none of my ingredients were cold, and a room temperature smoothie is not appealing. We tasted it a few hours later, after refrigeration. Thankfully it held its color fine (but I wouldn’t store it much longer than an afternoon).

Ava’s Corner:

Grapefruit & Avocado Smoothie

Makes a quart

Want a smoothie, but tired of all the “normal” options? Try this Domincan treat – a tantalizing blend of grapefruit juice and creamy avocado. The “ice” green color will have you cooled off in no time. (Thanks to the Facebook Fans who voted for this recipe)

Ingredients:

3 avocados
2 1/2 cups grapefruit juice
1/2 cup sugar
water (or extra grapefruit juice) for thinning to desired consistency

Method:

Take yourself to that special place, where the sun is shiny (shiny is one degree better than shining), the air is warm, and avocados are perfectly ripe and creamy.

Now, wait a day.

On this day the sun might or might not be shiny, but your avocados are really, really soft. Which is exactly what we need for this smoothie. See?

Toss them in a blender (after removing the pits and the skins, of course). Splash on the grapefruit juice.

Avalanche some sugar on top.  You might need more than me if you have a big sweet tooth. You might need less, if you like things bitter.

I’m not bitter, though.

I’m somewhere in the middle. You could call me bittersweet.

Which, when it comes to avocado and grapefruit smoothies, is a good thing.

Let’s slurp on some Domincan goodness. Thanks Dominica!

Grapefruit & Avocado Smoothie
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Want a smoothie, but tired of all the “normal” options? Try this Domincan treat – a tantalizing blend of grapefruit juice and creamy avocado. The “ice” green color will have you cooled off in no time. (Thanks to the Facebook Fans who voted in this recipe)
Servings
1 quart
Servings
1 quart
Grapefruit & Avocado Smoothie
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Rating: 0
You:
Rate this recipe!
Print Recipe
Want a smoothie, but tired of all the “normal” options? Try this Domincan treat – a tantalizing blend of grapefruit juice and creamy avocado. The “ice” green color will have you cooled off in no time. (Thanks to the Facebook Fans who voted in this recipe)
Servings
1 quart
Servings
1 quart
Ingredients
  • 3 avocados
  • 2 1/2 cup grapefruit juice
  • 1/2 cup sugar
  • water (or extra grapefruit juice for thinning to desired consistency)
Servings: quart
Units:
Instructions
  1. Toss soft avocados in the blender (after removing pits and skins). and splash on the grapefruit juice.
  2. Pour sugar in and blend.

Fried Frog Legs

Makes 8 legs – Serves 2

What you are about to see is really, really strange. Some of you might be bothered by it. But, I promise, if you stay by my side, we’ll get past all the strangeness and enter the amazing world of deep fried food. And, let’s be honest, it’s hard to go wrong with deep fried food.

Ingredients:

8 frog legs (4 pair)

For the coating:

milk

1/2 cup flour
1 tsp ground thyme
1 tsp salt
1/2 tsp pepper

Method:

First, fill a pot half way with vegetable oil and bring to 335F.

Then, set out a shallow bowl of milk. In a second shallow bowl, mix together the flour, ground thyme, salt, and pepper.

Oh, and put on some sunglasses. I forgot to put a censor over these froggy legs.

They make me blush.

Thankfully, rolling them around in flour helps with the awkwardness.

I feel much better. Don’t you?

Deep fry at 335F until golden brown.

Even better – no need for a censor here…

Drain on a paper towel and sprinkle with salt.

We made it through the awkwardness! Let’s celebrate. Dig in.

You first.


Fried Frog Legs
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Rating: 4.67
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A favorite dish in Dominica.
Servings Prep Time
8 fried legs 10 minutes
Servings Prep Time
8 fried legs 10 minutes
Fried Frog Legs
Votes: 3
Rating: 4.67
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A favorite dish in Dominica.
Servings Prep Time
8 fried legs 10 minutes
Servings Prep Time
8 fried legs 10 minutes
Ingredients
  • 8 frog legs (4 pair)
For the coating:
  • milk
  • 1/2 tsp ground thyme
  • 1 tsp salt
  • 1/2 tsp pepper
Servings: fried legs
Units:
Instructions
  1. First, fill a pot half way with vegetable oil and bring to 335F. Then, set out a shallow bowl of milk. In a second shallow bowl, mix together the flour, ground thyme, salt, and pepper.
  2. Dip the frog legs in milk, then flour mixture.
  3. Deep fry at 335F until golden brown.
  4. Drain on a paper towel and sprinkle with salt.
  5. Enjoy immediately.

Caribbean Bakes | Fried Biscuits

Makes 8

These biscuits don’t need butter and jelly. They don’t need gravy. Just eat them straight up, with a smile. Crispy and golden, they get their color from a boiling oil bath. Great for plunking into soups and stews, or alongside rice and beans.

Ingredients:

1 1/2 cups flour
1 1/2 tsp sugar
1 tsp baking powder
1/2 tsp salt
1 Tbsp butter
1/3 cup milk (a few drops more, if needed)
1/4 inch oil

Method:

Are you wearing a black shirt? You might want to switch it for a white one – this could get a little messy.

First of all, there’s going to be white powder flying around everywhere when you whisk together the flour, baking powder, salt, and sugar. Unless you choose a big enough bowl.

After whisking furiously, add a lump of butter. There’s nothing better than a lump of butter. Unless you get grease stains on your shirt. Then, I suppose it won’t matter what color it is.

Use a pastry cutter or fork to break the butter up into pea-size pieces.

Add milk and mix until… a frowny face forms or…

… a loose shaggy mass forms.

Hello, shaggy mass!

Press it together with your hands.

The dough will be stiff and a little dry. But… here’s the magic: let the dough rest 10 minutes and you”ll have a totally different dough – soft, pliable and pretty easy to work with.

Do you have flour on your shirt yet? If not, you’re doing better than me.

Heat up a 1/4″ of vegetable oil in a large skillet.

Meanwhile, divide dough into 8 pieces and shape into flat discs. They should be 1/2-3/4 inch thick.

When the oil is hot (almost smoking), add the dough and cook on each side until golden brown.

You’ll want to flip them when they look like this..

Yum.

Really, really yum.

Eat immediately.

Caribbean Bakes | Fried Biscuits
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These biscuits don’t need butter and jelly. They don’t need gravy. Just eat them straight up, with a smile. Crispy and golden, they get their color from a boiling oil bath. Great for plunking into soups and stews, or alongside rice and beans.
Servings Prep Time
8 people 15 minutes
Cook Time
10-20 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
10-20 minutes
Caribbean Bakes | Fried Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These biscuits don’t need butter and jelly. They don’t need gravy. Just eat them straight up, with a smile. Crispy and golden, they get their color from a boiling oil bath. Great for plunking into soups and stews, or alongside rice and beans.
Servings Prep Time
8 people 15 minutes
Cook Time
10-20 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
10-20 minutes
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp butter
  • 1/3 cup milk , plus extra if needed
  • 1/4 inch vegetable oil
Servings: people
Units:
Instructions
  1. Add butter and flour to a large bowl. Use a pastry cutter or fork to break the butter up into pea-size pieces. Add milk and mix until a loose, shaggy mass forms.
  2. Press it together with your hands. The dough will be stiff and a little dry. But… here’s the magic: let the dough rest 10 minutes and you”ll have a totally different dough – soft, pliable and pretty easy to work with.
  3. Heat up a 1/4″ of vegetable oil in a large skillet. Meanwhile, divide dough into 8 pieces and shape into flat discs. They should be 1/2-3/4 inch thick.
  4. When the oil is hot (almost smoking), add the dough and cook on each side until golden brown.
  5. Flip and cook until second side is golden and the bakes are cooked through. Enjoy immediatey!

Dominican Hard-Boiled Eggs (w/ Poll)

What are you doing right this minute? Nothing? Ok, let’s go to Dominica for hard boiled eggs.

What? That doesn’t sound very exciting? Just wait.

Listen up. This is no ordinary hard-boiled egg. This is an experience.

Here’s the “recipe”:

1. Fly to Dominica. Buy a carton of eggs. Carefully pack the eggs in bubble wrap or an old t-shirt.

2. Lace up your hiking shoes. Place eggs, water and other snacks in backpack.

3. Hike muddy, mountainous terrain to “Boiling Lake.” This will take about 3 hours. Be sure to bring a guide – the Valley of Desolation, full of loose gravel and other rocks, can be particularly treacherous to navigate.

4. Once at the lake, place eggs, possibly with the help of your guide, into a boiling puddle. There will be several on the edges of Boiling Lake. Let boil about 10-12 minutes.

NOTE: Do not place egg in the actual lake. It is several hundred feet wide. And mega hot. Your eggs would be lost forever. And, not that it would matter, but also completely overcooked.

5. As it cooks, the egg will turn black from the sulphur.

6. Eat, swim in a hot water hole, then hike the three hours back home.

What an egg-cellent Adventure!

Resources:

httpv://www.youtube.com/watch?v=R7dnMcRDEQI&feature=related

More information on Boiling Lake.

Callaloo

Serves 4-6

Callaloo, a luscious green stew made all over the Caribbean, is one of *those* recipes. It’s like chili in the US; everyone lays claim to having the “best” version. And every version was made by someone’s mama, so you best not mess with it. This version is made by Ava’s mamma – me. But.. unlike those other recipes, feel free to mess with mine. After all, I’m a novice Callaloo maker and still have a lot to learn.

Given the limitations of supplies around these parts, I went ahead and made a few substitutions, all clearly noted.

Ingredients:

1 large onion, chopped
4 cloves garlic, crushed
4 green onions, sliced
vegetable oil
ham bone (salted pig tails are traditional, but I had a bone leftover from my Christmas ham)
1 lb baby spinach (use dasheen/taro leaves, if you can find them)
1 can coconut milk
1 coconut can of water
1/2 lb okra
1 tsp fresh thyme leaves (about a sprig)
1/2 lb lump crabmeat (whole crab is traditional)

Method:

Add coconut milk and water to a large pot. Heat over medium.

Pile on baby spinach. It will cook down into the liquid.

Add onions, garlic, and green onions…

Don’t forget some okra and habenero.

And a healthy bit of thyme.

Add a ham bone – but, by all means, wait until there’s a bit more room in the pot. That’s what I did.

Simmer, covered for about an hour.

Remove the ham bone and pulse a few times with an immersion blender

(Traditional recipes call for “swizzling” the soup with a special rod called a “swizzle stick.” They use it much like a whisk and it breaks the soup down and leaves a somewhat coarse texture)

Stir in the crab meat. Season with salt & pepper.

Cook another 15 minutes, then serve over rice with macaroni pie or some beautiful bakes.

Callaloo
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Callaloo, a luscious green stew made all over the Caribbean, is one of *those* recipes. It’s like chili in the US; everyone lays claim to having the “best” version. And every version was made by someone’s mama, so you best not mess with it. This version is made by Ava’s mamma – me. But.. unlike those other recipes, feel free to mess with mine. After all, I’m a novice Callaloo maker and still have a lot to learn. Given the limitations of supplies around these parts, I went ahead and made a few substitutions, all clearly noted.
Servings
4-6 people
Servings
4-6 people
Callaloo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Callaloo, a luscious green stew made all over the Caribbean, is one of *those* recipes. It’s like chili in the US; everyone lays claim to having the “best” version. And every version was made by someone’s mama, so you best not mess with it. This version is made by Ava’s mamma – me. But.. unlike those other recipes, feel free to mess with mine. After all, I’m a novice Callaloo maker and still have a lot to learn. Given the limitations of supplies around these parts, I went ahead and made a few substitutions, all clearly noted.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 large onions , chopped
  • 4 cloves garlic , crushed
  • 4 green onions , sliced
  • vegetable oil
  • ham bone (salted pig tails are traditional)
  • 1 lb baby spinach (use dasheen/taro leaves, if you can find them)
  • 1 can coconut milk
  • 1 can coconut water
  • 1/2 lb okra
  • 1 tsp thyme , about a sprig (freshly chopped)
  • 1/2 lb lump crabmeat (whole crab is traditional)
  • 1 habanero pepper
Servings: people
Units:
Instructions
  1. Add coconut milk and water to a large pot. Heat over medium.
  2. Pile on baby spinach, it will cook down into the liquid.
  3. Add onions, garlic, green onions, okra habanero and thyme.
  4. Add ham bone when there's room in the pot. Simmer, covered for an hour.
  5. Remove the ham bone and pulse a few times with an immersion blender. (Traditional recipes call for "swizzling" the soup with a special rod called a "swizzle stick". They use it much like a whisk and it breaks the soup down and leaves a somewhat coarse texture).
  6. Stir in the crab meat. Season with salt and pepper.
  7. Cook another 15 minutes, then serve over rice with macaroni pie or some beautiful bakes.

Menu: Dominica

Dominica, you reveal my dark side. The scheming, cruel woman within.

You see, I had ulterior motives for putting “Mountain Chicken” our menu this week. Although I was a little nervous to try this strange creature, I really wanted to see Mr. Picky’s reaction. I imagined him gleefully exclaiming “Mmm, fried chicken.” Then I played out the moment when,  just as he took a big bite, I would mutter “ribbit” under my breath. When he questioned me I would burst out “Mountain chicken is frog!” and laugh like a mad woman.

Unfortunately, things didn’t quite play out that way. The secret slipped.

The worst part? When he found out, he nonchalantly replied… “Oh, frogs? Cool. I used to catch those in the creek with my buddies and cook them on a campfire.”

You should of seen my face.

So much for Mr. Picky.

Callaloo (Caribbean Green Soup) [Recipe]
This thick soup often includes dark green callaloo and pig tails but our version substitutes readily available spinach and ham bone. Slowly simmered with okra, habenero pepper, coconut milk, onion, and seasonings.

Caribbean Bakes (Fried Biscuits) [Recipe]
This indulgent, yet common Caribbean side dish is a pan fried biscuit. The same dough dropped into simmering broth or soup makes dumplings.

Deep-Fried Mountain Chicken (Frog Legs) [Recipe]
 Regular frog legs will do for this recipe. Dipped in seasoned flour, they are deep fried until golden brown.

Grapefruit & Avocado Smoothie [Recipe]
Bitter grapefruit tang is mellowed out with creamy avocado and a splash of sugar. An unusual and refreshing drink.

About the food of Dominica

A-hoy mate… raaawr… huh? What?

No, really. Combine Pirates of the Caribbean and Jurassic Park and you’ve got a fair charicature of Dominca. This Caribbean island (with zero relation to the Dominican Republic) is odd as far as the Caribbean goes. The island looks like a “land-before-time,” filled with colossal green mountains, sky-scraper trees, and waterfalls that dangle like crystal chandeliers. There’s not much in the way of soft sandy beaches but there’s no shortage of mind-blowing outdoor excursions either, hence the nickname “Nature Lover’s Island.”

So where do the pirates come in?

Well, for starters real pirates loved to hang out in Dominca because, as the last island to be colonized (due to the difficult mountain terrain), it was considered “no-man’s-land.” That’s right folks. Once upon a time there was looting and shooting and merriment around the town.  More recently, Pirates of the Caribbean was shot on Dominca, utilizing the extraordinary backdrop of stringy, drippy tree-trunks and swampy waterways.

So what about the food?

One “jumpy” contender stands out thanks to the lush vegetation and rugged terrain – the mountain chicken, a.k.a the frog. Unique to Dominica, mountain chicken is usually served deep-fried or cooked in a light broth [Recipe]. Due to overconsumption, the mountain chicken is now protected.

While rice is the most common filler, dumplings and bakes (chemically leavened dough that is boiled or fried) are served almost as often [Recipe]. The recipe is the same for either – flour, milk, baking powder, sugar, and salt – only the preparation varies. I like a recipe that can wear many hats. Huh? Yeah… you know what I meant.

If you’re looking for a mega dose of health (I’m looking at those of you with fitness-related New Year resolutions), you might try Callaloo. This thick Caribbean soup is made differently on every island, but can include dark leafy greens, okra, pig tail, crab, and coconut milk [Recipe].

If you could care less about New Year’s resolutions, but would like a direct flight to Dominica, any time, no matter where you are … you might try an avocado and grapefruit juice smoothie [Recipe]. This lovely green drink celebrates the produce of Dominica. Sweet, creamy, and a little bitter from the citrus, this drink will take your palate places its never been before.

Not convinced yet?

What if I told you they have one of the largest populations of people over a hundred years old?

It’s true.

They must be doing something right.

Monday Meal Review: Djibouti

I ladled the thick batter into the pan and pushed it around. Sizzle-sounds swizzled through the air. A few moments later air bubbles sluggishly began to push their way through the batter. Pop. Pop…. pop.

Mr Picky walked over and sniffed the batter. “What is this stuff? It smells weird.”

“Laxoox, from Djibouti, but I’m not sure how to pronounce it. It’s got yeast in it. Like, for bread.”

“Oh,” he said, perking up at the word bread.

We leaned against the counter and watched as the bubbles slowly dried out.

Tick, tick, tick. I shifted my weight around a bit. This was a lot like watching paint dry, but without the noxious fumes and I was a lot hungrier.

Eventually the glossy sheen was replaced by a soft, dull surface. Perfect, I said, scooping the finished flatbread up and taking a giant bite.

Mr. Picky’s eyes got huge.

“You’ll burn your …”

“Tongue..?” I interrupted, “Nah. Want a bite?”

He looked at the pocked surface carefully.

“Is it good?”

“Yeah, dip it in honey.”I said, as I swooped it down into a bowl of golden goodness and passed it to him.

He winced in pain.

“It’s hot.” He paused, thought a moment and said “It’s kind of like a pancake!”

“A little,” I said, “But… better, since you don’t have to flip it. I was thinking, since we don’t know how to say it and since it is so ooh la la good,  we could just nickname it something romantic, like “la x.o.x.”

“Sure,” he said, took another bite, and gave me a hug and two kisses.

Djiboutian Lamb  & Rice (Skoudehkaris) [Recipe]

What I liked most about this dish:

This dish has nice heat to it – just enough to make me feel it, but not so much I could cry. I also liked that this was a one-pot meal, making clean-up a breeze. This is real “hungry man” food.

What I liked least about this dish:

Things dry out towards the end, so you really have to watch your water – add a little if needed to ensure the rice gets cooked well.

Rainbow Rice Palau (Dyed Rice) [Recipe]

What I liked most about this dish:

First of all, I loved the flavor of this rice. Even if you don’t dye it, this combination of spices is well worth your time. As for the color – I’m totally into making food festive. This was such an interesting concept that seems very western, and yet we don’t do it here. Of course the colors are bright and it is easy to go overboard with them. I asked Mr. Picky if he liked it. He said “As long as I don’t have to look at it.” He added that the bright colors made him think it was a dessert and, when it wasn’t, he was saddened.

What I liked least about this dish:

I had a little trouble with colors bleeding and learned a few tricks to help. First, don’t overcook the rice. Mushy rice is wet and bleeds. Second, be sure you let the rice with color on it set for five minutes or so. Once the steaming stops, it will have absorbed quite a bit of the liquid color, making it less likely for the colors to bleed.

Yeast-Risen Flatbread (Laxoox) [Recipe]

What I liked most about this dish:

Laxoox was great. The tangy, whole wheaty flavor was lovely, especially with butter.  I particularly enjoyed how the bread doesn’t get flipped, leaving the neat open air-bubble pattern. I liked it best as a “breakfast” food.  With bananas and honey drizzled over the top, I started to feel like I was eating some sort of pancake.

What I liked least about this dish:

They take a while to cook – I think these would be better for an intimate breakfast for 2-3 people. The first time I made them (yes, I’ve already made them twice) I waited too long to eat mine and they got a little cold. If you are trying to feed a group, be sure to keep them in a warm oven until they are all made. That way even the cook gets a hot one. Another trick – warm your plates in the oven as well (if they are oven safe). One other note -they seem to stick to each other a little when stacked. Perhaps you can spread them out on a cookie sheet until you are ready to eat them.

Ava’s Corner

Skoudehkaris

Serves 4

Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing.

Ingredients:

1 lb lamb, cubed
1 onion, chopped
1-2 Tbsp ghee or vegetable oil
1 tsp cumin
1/4 tsp cloves
1 tsp cardamom
1/4 tsp cayenne (or to taste)
1/2 tsp cinnamon
1 14 oz can diced tomatoes
1 cup water, plus extra as needed
1/2 cup long-grain rice
salt & pepper

Method:

Put on your beret – today you are going to be an artist, painting flavor with spices.  (Trust me, the beret is totally appropriate: Djibouti has been heavily influenced by France – it was French ruled until 1977)

So.. like I said, get out your beret. Here is your palette… the warm colors of cumin, cloves, cardamom, cayenne, and cinnamon.

Heat it up in a large pot or skillet with lid with ghee (or oil) and onions. Cook until soft and fragrant.

Try not to pass out from the wonderful aromas filling your home.

Add in the lamb and brown it a little (push the onions out of the way so that the meat can get contact with the pan)

Next, add in the tomatoes and water.

Cover and simmer for 45 minutes, or until the lamb is tender.

You can serve this brothy lamb stew on top of laxoox (yummy yeast-risen flatbread)… and enjoy!

NOTE: You can simmer it uncovered if you want a drier stew.

Now, for those brave souls who feel like one more tiny step… read on!

Let’s make a true Skoudekaris:

Add rice to pan and splash in extra water – maybe 1/2 cup.

Stir, cover and simmer for about 20 minutes – or until the rice is tender.

That’s it! Then, instead of a brothy stew, you’ll have a full meal for 4 and only one dirty pot.

That’s something worth celebrating.

Enjoy!

Skoudehkaris
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Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Skoudehkaris
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Ingredients
  • 1 lb lamb , cubed
  • 1 onion , chopped
  • 1 Tbsp ghee (or vegetable oil)
  • 1 tsp whole cloves
  • 1 tsp ground cardamom
  • 1/4 tsp cayenne (or to taste for spicier)
  • 1/2 tsp ground cinnamon
  • 15 oz canned tomatoes (diced)
  • 1 cup water plus extra as needed
  • 1/2 cup white rice , preferably long-grain
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Heat cumin, cloves, cardamom, cayenne, and cinnamon in a large pot or skillet with lid with ghee (or oil) and onions. Cook until soft and fragrant.
  2. Add in the lamb and brown it a little (push the onions out of the way so that the meat can get contact with the pan). Next, add the tomatoes and water.
  3. Cover and simmer for 45 minutes, or until the lamb is tender. You can serve this brothy lamb stew on top of laxoox (yummy yeast-risen flatbread)… and enjoy!
Recipe Notes

NOTE: You can simmer it uncovered if you want a drier stew.

Laxoox

Serves 4

Have ten minutes? Mix up a batch of Laxoox for breakfast tomorrow. This yeasty, tiny-bit-tangy flatbread is a lot like Injera. The people of Djibouti enjoy Laxoox for breakfast with butter and honey. In the evenings they use it to dip and scoop and enjoy all manner of stews and sauces. Sounds great to me.

Ingredients:

2 cups all-purpose flour
1/4 cup wheat flour
1/4 cup millet flour (aacceptable substitutes include rice flour or sorghum flour)
1 1/2 tsp yeast
1 tsp salt
1 tsp sugar
2 1/2 cups water

Method:

Let’s go to Djibouti.

First step? Add flour to a large bowl.

Sprinkle on the yeast…

A pretty dusting of sugar…

.. and a happy scoop of salt..

If you squint a little, it almost looks like the arid mountains and sandy-scapes of Djibouti … yay!

Now, here’s where things get crazy.

Splash on some water.

Give everything a good whisk. Cover and …

a) refrigerate overnight

b) let sit on the counter for a few hours

It is ready when it looks like bubbly – frothy even.

NOTE: if the mixture has separated just stir it back together.

Heat up a good pan over medium for 5 minutes. I suggest using either stainless steel or cast iron. You could use non-stick, but don’t preheat it empty. I hear that kills canaries. Seriously.

Next, evenly coat the pan with a little oil.

Add a ladle-full of batter and, using the back of the ladle, spread it around until it is about 1/4″ thick.

Cook gently until bubbles form and the surface dries out.

Here are a few bubbles starting to form…

And here’s the laxoox several minutes later. Yum. You don’t flip it – you eat it just like this.

Keep playing with the heat – by the time I was done cooking I had turned the flames down several notches. The key is to get the underside golden, not burnt… and have the laxoox cooked all the way through.

Serve immediately with butter and honey …

or

spicy lamb stew

or

bananas and honey

Welcome to Djibouti… full of deliciousness and lots of choices.

What would you choose – how would you eat your laxoox?

Laxoox
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Rating: 0
You:
Rate this recipe!
Print Recipe
Have ten minutes? Mix up a batch of Laxoox for breakfast tomorrow. This yeasty, tiny-bit-tangy flatbread is a lot like Injera. The people of Djibouti enjoy Laxoox for breakfast with butter and honey. In the evenings they use it to dip and scoop and enjoy all manner of stews and sauces. Sounds great to me.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Laxoox
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Have ten minutes? Mix up a batch of Laxoox for breakfast tomorrow. This yeasty, tiny-bit-tangy flatbread is a lot like Injera. The people of Djibouti enjoy Laxoox for breakfast with butter and honey. In the evenings they use it to dip and scoop and enjoy all manner of stews and sauces. Sounds great to me.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup millet flour
  • 1 1/2 tsp instant-
  • 1 tsp salt
  • 1 tsp sugar
  • 2 1/2 cups water
Servings: people
Units:
Instructions
  1. Add everything to a large bowl.
  2. Give everything a good whisk. Cover and … a) refrigerate overnight b) let sit on the counter for a few hours It is ready when it looks like bubbly – frothy even. NOTE: if the mixture has separated just stir it back together.
  3. Heat up a good pan over medium for 5 minutes. I suggest using either stainless steel or cast iron.
  4. Next, evenly coat the pan with a little oil. Add a ladle-full of batter and, using the back of the ladle, spread it around until it is about 1/4″ thick. Cook gently until bubbles form and the surface dries out. Do not flip.
  5. Keep playing with the heat – by the time I was done cooking I had turned the flames down several notches. The key is to get the underside golden, not burnt… and have the laxoox cooked all the way through.
  6. Serve immediately with butter and honey or spicy lamb stew or bananas and honey.