Rice and Meat Broth
In Djibouti this dish is appreciated for its generosity. When you cook for 2, there is actually enough for 4. This recipe was kindly contributed by the EU Delegation to Djibouti.
- For the broth:
- 4 potatoes
- 3 fresh tomatoes
- 3 shallots
- goat meat (a quarter of a goat)
- a quarter of a cabbage
- 1 leek
- 1 clove of garlic
- 1 handful of coriander seeds
- 1 small bunch of parsley
- 2 tbsp. of sunflower oil
- salt
- For the rice:
- 500g of basmati rice (long grain)
- 10 shallots
- 3 fresh tomatoes
- 1 tsp. ginger
- 1 tsp. pepper
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1 tsp. curry
- 1 handful of cardamom
- 1 handful of raisins
- 1 clove of garlic
- 1 small bunch of parsley
- 1 tbsp. mustard
- 1 tsp. mayonnaise
- 0.5 tsp. red food colouring
- 0.5 tsp. green food colouring
- 2 tbsp. vinegar
- 3 tbsp. sunflower oil
- salt
To prepare the broth, cut all the vegetables. Clean the meat and sauté in oil with the vegetables for a few minutes. Grind the parsley, garlic, a pinch of salt and coriander seeds with a pestle and mortar to make a paste, then add to the pot. Add water until the vegetables are covered and let simmer over medium heat under cover until all ingredients are cooked. Adjust the salt to your liking.
For the rice, sauté 5 shallots (in lengthy slices) in the sunflower oil until golden brown. Drain and set aside. Then brown the other 5 shallots and add the tomatoes (cut roughly). Once well mixed, add the mustard and mayonnaise.
Grind a paste out of the parsley, garlic, salt and powdered spices and incorporate into the pot. Adjust the salt to your liking. Wash the rice well, add to the pot and cook until it starts to stick to the bottom. Then add enough simmering water so as to cover the rice, and put a lid on the pot. Once cooked, mix the food colouring with a tablespoon of vinegar and pour over. Top with the raisins and with the shallots that were set aside at the beginning.
In Djibouti this dish is appreciated for its generosity.
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