Skoudehkaris is an authentic Djibouti dish you can prepare with lamb, spices, and rice. It’s flavored with cumin, cinnamon, cayenne, cloves, hot pepper, salt, saffron, and cardamom.
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While the meal may look like West Africa’s jollof rice, the recipe is different.
Due to the inhabitants of Djibouti, you can say Skoudehkaris is a mixture of Somali, Afar, Yemeni, and French cuisine with an influence of Indian recipes.
Below is the guide to preparing authentic Skoudehkaris of Djibouti.
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How to Prepare Skoudehkaris
Ingredients
- 1 cup of rice
- 1 tbsp cloves
- ½ tbsp of cumin
- 2 cups hot water
- ½ tbsp cinnamon
- ½ tbsp Salt to taste
- 2 kilos of fresh lamb
- 2 red onions, minced
- 4 big tomatoes, diced
- ¼ cup of vegetable oil
- 3 cloves garlic, minced
- ½ tbsp cayenne powder
- Cilantro leaves, chopped
- ½ tbsp ground cardamom
- 1 tbsp of hot pepper powder
Instructions
- Put a clean Dutch oven or non-stick pot on fire and pour the oil.
- Saute the chopped onions for a few minutes, then add the cumin, cloves, cayenne, garlic, cinnamon, and hot pepper.
- Stir until the onions are a bit brown
- Cut the lamb into cubes and toss with the onions and spices
- Add the chopped tomatoes once the meat is browned
- Simmer for 5 minutes, then pour the hot water and stir
- Cook for 45 minutes on medium heat until the lamb is soft
- Wash and add the rice on low heat
- Stir, taste, and adjust the seasoning
- Cover the pot and allow the skoudehkaris to cook for 20 minutes or more until the rice absorbs the rice.
- Dish skoudehkaris hot on a plate and garnish with cilantro leaves
Tips for Preparing Skoudehkaris
- You can use canned tomatoes instead of fresh tomatoes if you want to.
- The brand of rice is completely a personal choice. However, long-grain rice is ideal.
- You can also add a tablespoon of tomato paste to add color to the dish.
Video Credit; Franco Foods
Franco Foods is a YouTube channel sharing recipes across the world.
Djibouti Skoudehkaris
Equipment
Ingredients
- 1 cup rice
- 1 tbsp cloves
- ½ tbsp cumin
- 2 cups hot water
- ½ tbsp cinnamon
- ½ tbsp Salt to taste
- 2 kilos of fresh lamb
- 2 red onions minced
- 4 big tomatoes diced
- ¼ cup vegetable oil
- 3 cloves garlic minced
- ½ tbsp cayenne powder
- Cilantro leaves chopped
- ½ tbsp ground cardamom
- 1 tbsp hot pepper powder
Instructions
- Put a clean Dutch oven or non-stick pot on fire and pour the oil
- Saute the chopped onions for a few minutes, then add the cumin, cloves, cayenne, garlic, cinnamon, and hot pepper.
- Stir until the onions are a bit brown
- Cut the lamb into cubes and toss with the onions and spices
- Add the chopped tomatoes once the meat is browned
- Simmer for 5 minutes, then pour the hot water and stir
- Cook for 45 minutes on medium heat until the lamb is soft
- Wash and add the rice on low heat
- Stir, taste, and adjust the seasoning
- Cover the pot and allow the skoudehkaris to cook for 20 minutes or more until the rice absorbs the rice.
- Dish skoudehkaris hot on a plate and garnish with cilantro leaves
Video
Nutrition
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