DJIBOUTI-Menu is set! Skoudekharis(Lamb and Rice Stew) and Sambusa(Djibouti Samosa)!

We just picked up our ingredients for our Djibouti Dinner tonight! I cannot tell you how amazing all these wonderfully fragrant spices smell! The cumin, coriander, clove, and cinnamon! We will be cooking the national dish of Djibouti, Skoudekharis which is a highly spiced Lamb and Rice stew with tomatoes, onions, and tons of beautiful spices. For appetizer we will cook a commonly eaten snack in Djibouti which is Sambusa. Sambusa is a version of traditional Indian Samosa. It is a puff pastry triangular in shape, filled meat, onions, leeks, and spices. It should be delicious!



                                                            Skoudekharis

 

 

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

 

Preparation:

Fry the chopped onions in the oil until softened. Add the meat and cook until browned then add the tomatoes and allow to cook for a few minutes. Add all the spices, cover with water and allow to simmer gently for 45 minutes. When the meat is tender add the rice and 1 cup of water, bring to the boil reduce to a simmer and cook for 20 minutes, or until the rice is done. Cook for a few more minutes to dry the mixture immediately and serve immediately.

                                                                      Sambusa

 

 

 

Ingredients:   4 cups vegetable oil   2 cups of flour(You can use egg roll wrappers as well if you do not have time to make dough) 2 lbs minced meat 5 onions, finely diced 3 leeks, finely diced 1 tsp cumin 1 tsp ground cardamom Salt and black pepper to taste Cooking Instructions: Sift the flour and a pinch of salt to a bowl. Add just enough water so that the mixture comes together as a stiff dough. Shape into a ball and allow to rest. Meanwhile add 4 tbsp. oil to a frying pan and fry the meat for a few minutes. Add the onions and leeks season with salt and pepper then fry until the meat is done and the onions have softened. Roll the pastry out on a floured surface and cut into triangles. Place a tablespoon of the meat mixture in the center of the triangle and fold over to form a samosa. Heat the oil in a wok until almost smoking and place the Sambusas one at a time in this. Cook until golden brown and crisp on all sides, remove with a slotted spoon and drain on kitchen paper. Allow to cool a little then serve with African hot sauce. Recipes courtesy of http://www.everyculture.com/Cr-Ga/Djibouti.html#ixzz2kZs3JyuF