Muffins recipes

National dish of Djibouti

flag of Djibouti

  • Independence: 27. 7. 1977
  • Capital: Djibouti
  • Official language: French, Arabic
  • Population: 792 198
  • Area: 23 200 km2
  • International code: DJ
  • Currency:Franc (DJF)
map of Djibouti



  • 500g Chicken, diced or cubed (substitute lamb if desired)
  • 500g rice
  • 3 tbsp oil
  • 500g fresh tomatoes, blanched, peeled and chopped
  • 2 large onions, chopped
  • Salt and black pepper to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1 tsp minced garlic
  • 1/2 tsp ground cardamom seeds
  • 1 tsp chopped red chili
Skoudehkaris is national food (dish) of Djibouti


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 500ml 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.


Djibouti’s national dish is called Skoudehkaris and is consistent with a nomadic history. It is a simple one pot stew of meat and rice simmered in a spiced tomato broth. This type of dish is made easily, is filling and warm in the cold desert nights and provides much nourishment for a harsh climate and lifestyle. I give this dish a 2 for difficulty. It is the type of dish that can be managed easily with minimum equipment and effort. I can almost imagine gently stirring a small fire with a pot hanging over it while staring at the countless stars of the desert at night. Sitting and listening to the sounds of the camels settling in and then savoring a warm pot of stew while singing songs of the past has been the tradition here for millennia.  It is no surprise that Djibouti maintains its history while embracing its present circumstances. (Although many Skoudekharis recipes call for lamb, if you know me, you know I have a personal and familial aversion to lamb. We simply don’t care for it. I will make and eat it if no other option is recommended but in this case, chicken is occasionally used to make Skoudekharis. If you like lamb, simply replace the chicken with lamb and do everything else the same.

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