Djiboutian Fah-Fah (Spiced Meat Soup)
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The Tale of Djiboutian Fah-Fah (Spiced Meat Soup)
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Fah-fah, also known as soupe djiboutienne, is a warming, spiced meat soup reflecting Djibouti's position at the crossroads of the Horn of Africa and the Arabian Peninsula, with seasoning shaped by both Somali and Yemeni cooking. Traditionally made with beef or goat, it's often eaten to aid recovery from illness or simply as a comforting everyday meal.
Ingredients
Scale:· 6 servings
- 1 kg beef or goat meat with bones, cut into chunks
- 2 potatoes, cubed
- 1 carrot, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp xawaash spice blend
- 2 tbsp tomato paste
- 6 cups water
- Salt to taste
Instructions
- 1Place the meat and bones in a large pot with water, bringing to a boil and skimming off any foam.
- 2Reduce heat and simmer for 30-40 minutes until the meat begins to tenderize.
- 3Add the chopped onion, garlic, ginger, xawaash spice blend, and tomato paste, stirring to combine.
- 4Continue simmering for another 20-25 minutes until the meat is very tender.
- 5Add the cubed potatoes and sliced carrot, simmering until the vegetables are soft, about 15-20 minutes.
- 6Skim any excess fat from the surface for a cleaner broth.
- 7Season with salt to taste, adjusting the spice level as desired.
- 8Ladle into bowls and serve hot with lahoh or rice for dipping.
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