Djibouti: Suqaar Beef Baguette with Fragrant spiced Rice

Djibouti is one of the smallest countries in Africa yet it occupies one of the   biggest strategic locations on Earth. Perched on the top of the Horn of Africa and just a stone’s throw away from the Arabian Gulf,  Djibouti sits at the narrow waterway  where the Red Sea meets the Indian Ocean. As a result, Djibouti has been recognised for millennia as being one of the few places where the shipping of precious cargo between Asia, Africa and Europe can  be controlled. 

 

Bordered by Ethiopia, Eritrea, and Somalia, The Republic of Djibouti is one of the hottest countries on Earth. With a landscape that is predominantly a volcanic desert less than 10% of Djibouti’s land mass is available for agriculture. As a result food security is an issue for Djiboutians. 

 

France colonised Djibouti for almost 100 years and although Djiboutians voted to become independent in 1977, French culinary influences have lingered. The ongoing popularity of the French baguette, French mustard (as a side condiment) and a leaning towards subtle food flavouring in Djibouti all reflect a French culinary echo. But the story of the food of Djibouti doesn’t stop there.

 

Djiboutian food is a fusion cuisine that reflects its global location in Africa and historical relationships. The eclectic food of Djibouti incorporates elements of French, Yemini, Somalian, Ethiopian and Cushite food practices alongside South Asian (especially Indian) culinary influences which are commonly prepared with Middle Eastern spices. Saffron and Cinnamon shine in this delicious blend of food traditions that celebrates local  key ingredients including livestock (such as sheep and  goats), tomatoes, dates, bananas and Red Sea fish.

 

 

Our 

DJIBOUTIAN

Menu included

 

SUQAAR BEEF BAGUETTE

with 

FRAGRANT SPICED RICE

 

 

SUQAAR BEEF BAGUETTE

 

Ingredients:

·      750 gm lean beef, cut in 1cm dice

·      1 medium onion, peeled and diced small

·      1 medium tomato, diced small

·      3 cloves garlic, crushed

·      1 chicken stock cube

·      1 tbs olive oil

·      1 medium carrot, peeled and sliced in small lengths

·      ½ green bell pepper (capsicum), cleaned of seeds and sliced in small lengths

·      ½  tsp finely ground black pepper

·      ¼ tsp ground cumin

·      1 tsp Berbere Spice Mix (or make your own - see notes)

·      2 tsp brown sugar

·      3 tbs water

·      salt to taste (if necessary)

·      Fresh baguette bread stick (cut in serving sizes and sliced partially open)

·      French Mustard

 

NOTE: 

To make your own Ethiopian style Berebere Spice Mix:

Combine 1 tsp ground salt with a pinch of the following dried ground spices:

·      fenugreek

·      chilli

·      paprika

·      ginger

·      cardamom

·      coriander

·      nutmeg

·      cloves

·      cinnamon

·      allspice

·      black pepper

·      garlic powder

·      onion powder

 

Method:

1.    Heat oil in a heavy based pan

2.    sauté the onion on medium heat until translucent

3.    Turn the heat up a bit, add the beef and sauté until brown, about 4 mins

4.    Turn the heat back down a bit and add garlic and all the spices and sauté for a few mins then add the capsicum and carrot and sauté again few mins

5.    Now add the tomato and cook until soft, turn up heat if needed

6.    Crumble in the stock cube and add a little water and the brown sugar and cook until the fragrance of the spices begins to released

7.    Now cook at a medium heat, adding water as necessary until the meat is tender and sauce is thick enough to put in a baguette

8.    Cooking time depends on the cut of beef used. Suqaar is a hearty cross between a stir fry and a rich French stew. It is usually a fast dish to cook, but if a tougher meat is used it will need longer cooking to tenderise

9.    When meat is tender adjust the salt and seasoning to taste

10.         To serve fill the Baguette with a generous portion of the Sugaar and spread a generous amount of French mustard on the side of the plate

 

 

FRAGRANT SPICED RICE

 

Ingredients:

·      2 cups white basmati rice

·      2 tbs vegetable oil

·      1 onion diced

·      2 chicken stock cubes

·      4 cardamom pods

·      4 cloves

·      1 cinnamon stick, cracked

·      3 ½ cups chicken stock

 

NOTE:

This rice can be cooked on the stove top or in the oven so depending on which method you are going to use chose the appropriate pot/oven dish. If you don’t have a pot/dish with a tight fitting lid you can use aluminium foil as a cover.

 

Method:

1.    Wash the rice until the water runs clear and drain in a colander

2.    Heat oil in a solid pot that has a tight fitting lid (that will be needed later)

3.    add onions and cook gently until glazed

4.    Add cardamom, cloves and cinnamon stick and sauté together on medium heat until onions are translucent

5.    Crumble in the stock cube and sauté briefly without burning

6.    Stir in  the rice and gently fry until  rice is coated with  spices and oil

7.    Stir in the chicken stock with a wooden spoon to stop the rice from sticking to the bottom of the pot and keep stirring as you bring the pot to the boil

8.    Once rice is boiling turn back the heat and give it one more stir to lift all the rice from the bottom of the pot then cover the pot

9.    Now either cook on a very love stove top for 15-20 mins or cook in an oven set at 180 degrees C for 20 minutes

10.         Once the rice is cooked take off the heat/out of the oven and keep  

      covered until ready to serve

11.         When ready to serve fluff the hot rice with a fork

 

These are  Q-ZINE original recipes informed by multiple sources including:

http://ndish.com/category/africa/east/djibouti/

http://ryeandginger.ca/words-indi-madars-beef-suqaar/https://siciid68.wordpress.com/2010/12/13/cuisine-djiboutienne/https://siciid68.wordpress.com