Welcome to the Celtnet Recipes Djibouti Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Djibouti. Here you will find all the recipes from Djibouti on this site all gathered into one place. I have attempted to gather together here as many Djiboutienne recipes as possible. The current collection represents the largest gathering of Djiboutienne recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Djibouti given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Djibouti and its Cuisine

Djibouti (Arabic: جيبوتي Jībūtī, Somali: Jabuuti), officially: جمهورية جيبوتي; Jumhūriyyat Jībūtī; Jamhuuriyadda Jabuuti; République de Djibouti; Republic of Djibouti is a small East African country on the Red Sea and the Gulf of Aden. The country gained independence from France on June 27th, 1977 and is the successor to the former 'French Somaliland'. Its capital and largest city is Djibouti. The population is divided into two main groups, the Issa (or Somali) people and the Afar. The remainder of the populace is formed by Europeans (mostly French and Italians), Arabs and Ethiopians. Tensions between the Afar and Issa led to the civila war of the early 1990s. Djibouti is a Muslim country and French and Arabic are its official languages, though Somali and Afar are also widely spoken.

Facing, as it does, the narrowest point of the Persian Gulf Djibouti lies in a strategic position. It has been used as a landing point for vessels following the Spice Trade for many centuries. As a result, as well as native cuisines (which are very similar to those of neighbouring Ethiopia) Djibouti also has strong Arabic, Indian and British influences. The Portugese also brought the techniques of roasting and marinating foods to this country. Arabs introduced saffron, cinnamon, pomegranate juice and other spices to the country and exotic Asian fruit like pineapple, lemon, orange and limes as well as New World foods like bell peppers, chillies, tomatoes and maize are common.

Like Ethiopia, the Djiboutienne staple is a flatbread called Injeera, which is used to wrap various meat and vegetable dishes.


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If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Djibouti follows (limited to 100 recipes per page). There are 8 recipes in total:


Page 1 of 1



Berbere Sauce
     Origin: Djibouti
Harira
     Origin: Djibouti
Skoudehkaris
(Djibouti Rice)
     Origin: Djibouti
Djibouti Lentils
     Origin: Djibouti
Marake Kaloune
(Fish in Sauce)
     Origin: Djibouti
Yetakelt W'et
(Spiced Vegetable Stew)
     Origin: Djibouti
Fah-Fah
(Soupe Djiboutienne)
     Origin: Djibouti
Samboussa
(Djibouti Samosas)
     Origin: Djibouti

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Djiboutienne recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.


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