Fah-Fah
The soup of the Afar and Somali tables: fah-fah — a goat or beef broth with vegetables and chiles, drunk with canjeero pancakes and a banana on the side, Djibouti-style. Ingredients: goat meat, potatoes, carrots, onions, tomatoes, chiles, cumin, water; bananas and canjeero to serve.
What it is
The soup of the Afar and Somali tables: fah-fah — a goat or beef broth with vegetables and chiles, drunk with canjeero pancakes and a banana on the side, Djibouti-style. Ingredients: goat meat, potatoes, carrots, onions, tomatoes, chiles, cumin, water; bananas and canjeero to serve. Recipe: 1) Simmer the goat into a clear broth. 2) Add vegetables. 3) Season with cumin and chile. 4) Serve the broth and meat with pancakes and banana (the Horn's sweet-savoury signature). Serve: at lunch in Djibouti City eateries. Flavor: clean, meaty, gently spiced. History: fah-fah belongs to the Horn's broth culture; the banana beside savoury food is its regional flourish. See also: Skoudehkaris, Cambabur.
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World Cuisines
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