Day 47- Republic of Djibouti (Djibouti)(AF)- Harira Stew and Injeera Flat Bread - Up Next, Dominica (Roseau)(NA)

Republic of Djibouti(Djibouti)(AF)- is a small East African country on the Red Sea and the Gulf of Aden. The country gained independence from France on June 27^th, 1977 and is the successor to the former 'French Somaliland'.  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 civil 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.

Celery, Cilantro, Parsley and Onions - from my garden (except the onions)

Cumin, Saffron, Chicken, Cilantro, Parsley and Onions - mmmmm....

I can't use up my tomatoes fast enough!

These are so sweet, I'm thinking about having them for breakfast with a little sugar on 'em

Chick Peas-Djibouti cooking has a definite Middle Eastern influence

I have no idea why sparkling water is called for in the recipe, but it tastes great and bubbles beautifullywww.polandspring.com

Angel hair Pasta (I think I may have added a little too much-the recipe simply said "a handful")

Injeera Bread - EASY to make and delicious - great to clean your bowl with

I put this picture in because I love this apron (a Christmas present from Mom and Michael <3)

Not the best picture of the finished product - sorry! I gotta work on my technique

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


This recipe approximates the true injera, which is made from a fermented sourdough batter. Most recipes don't call for the lemon juice, but I find it necessary to supply the essential sour flavor that real injera adds to a meal.

6 to 8 crepes

• All-purpose flour -- 1 1/2 cups
• Whole wheat flour -- 1/2 cup
• Baking powder -- 1 tablespoon
• Salt -- 1/2 teaspoon
• Club soda -- 2 to 2 1/2 cups
• Lemons, juice only -- 2 each

Method

1. Preheat a large cast-iron skillet over a medium flame. Mix the flour, whole wheat flour, baking powder and salt together in a large bowl. Stir in the club soda and mix to a smooth batter. It should have the thin consistency of a pancake batter.
2. Wipe the skillet with a little oil using a paper towel. Ladle about 1/2 cup of the batter into the skillet and spread it with a spatula to make a large crepe. Let bake in the skillet until all the bubbles on top burst and begin to dry out, about 2-3 minutes.
3. Carefully turn the injera over and cook on second side another minute or two. Try not to brown it too much.
4. Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with an oiled paper towel each time.
5. After the batter is used up, brush each injera with the lemon juice. Serve immediately or hold covered in a warm oven.

Harira


1 onion, chopped
A pound and a half of steak, chicken or veal, cut up into bite-size pieces
1 cup of lentils
1 can chickpeas
1 28 oz. can of chopped tomatoes
1 small can tomato paste
3 lemons, quartered
1 cup chopped celery
1 bunch of cilantro, chopped
1 bunch parsley, chopped
1 tsp ground cumin
1 pinch saffron
3/4 cup sifted flour
2 cups water
1 large handful of angel-hair pasta
Salt and pepper to taste
2 litters of sparkling water

Add oil to a large pot with meat, cumin, saffron, cilantro, parsley, onion, celery, and salt. Cook for 5 minutes then add the sparkling water and cook for a further 10 minutes. (I’m not sure what the sparkling water is suppose to do) Add lentils and chickpeas and cook for 50 minutes. Add the tomatoes and tomato paste and cook for another 20 minutes. Mix the flour with 2 cups of cold water and mix well with a whisk to get out any lumps. Pour this mixture into the pot stirring all the time. Add pasta and cook for 10 minutes. Serve hot and garnish with lemon.

   Final Assessment: Very tasty, although not my favorite African dish. The stew was filling and satisfying and the injeera bread was fun to make and eat - reminded me of Etheopian bread I had once in a great little restaurant in Central Square.

Americano Restaurant Review

I've eaten at Americano three times in the past couple of months, and each time it was better than the last. Located on the ground floor of the Hotel Vitale, it's main architectural feature is a large patio that runs the length of the restaurant and faces the bay. With heat lamps, plenty of tables, chairs and even couches, it's one of my favorite outdoor dining spaces in San Francisco (Foreign Cinema is the other).

The menu has something for everybody, with plenty of appetizers for sharing or light meals, pasta, Italian entrees and even a hamburger. While I've enjoyed the fish and hearty steak entrees, it's been the pizza, pasta and appetizers that have made me a fan.


Their take on the Margherita pizza, the pizza fresca, $15 is puffy and crisp and not overburdened with toppings. It has that melting quality I love when sauce, cheese and crust all meld together.


My favorite dishes are the appetizers, $7 each or 3 for $18. The luscious tonno conserva is so rich and delicate it will wipe away any memory of domestic canned tuna. Also notable are the arancini and the artichoke and brussels sprouts fritti. None of the fried bites are greasy or heavy.


It's hard for me not to order pasta, especially when it is homemade. Chef Kory Stewart makes fantastic stuffed pasta, supple and soft, simple yet with very high quality ingredients. You can get his pasta in smaller or larger portions. If you want to try several dishes I won't blame you for ordering the small portion, but if you're like me, you will be sad when it's gone. His pastas are often dressed simply with just a bit of olive oil or butter and topped with a bit of herbs or vegetables. The version with fava beans and Meyer lemon was a wonderful expression of late spring.


While I've enjoyed several desserts the one not to miss is the Mocha Custard $5. Served in an espresso cup it is is rich and creamy and the happiest marriage of chocolate and coffee.

Americano Restaurant & Bar
8 Mission Street @ Embaracadero
San Francisco, CA 94105
(415) 278-3777