Djiboutian Fah-Fah

Name: Djiboutian Fah-Fah
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 1.5 bone-in goat, cut into 5 cm pieces; 2 vegetable oil; 2 large onions, finely chopped; 6 garlic, minced; 1 fresh ginger, grated; 3 medium ripe tomatoes, diced; 2 tomato paste; 2 ground cumin; 1 ground coriander; 1 ground turmeric; 1/2 ground cardamom; 2 green chiles, split lengthwise; 8 water or unsalted goat stock; 2 medium potatoes, peeled and cut into chunks; 3 green cabbage, cut into wide strips; 2 medium carrots, cut into thick rounds; 1 large leek, sliced and rinsed; 2 fine salt; 1/2 ground black pepper; 1/2 fresh cilantro, chopped; 1 fresh lemon juice

AuthorDanCategoryDjibouti, Goat, Main Course, SoupDifficultyIntermediate

A warming goat soup simmered with potatoes, cabbage, tomato, and fragrant spices.

Djiboutian fah-fah goat soup with vegetables and spices

Yields6 Servings

Prep Time25 minsCook Time1 hr 45 minsTotal Time2 hrs 10 mins

Bone-in goat gives the broth more body. Keep the soup at a gentle simmer rather than a hard boil so the meat becomes tender without toughening; serve with lahoh, canjeero or rice.

Goat and broth

1.50 kg bone-in goat, cut into 5 cm pieces

2 tbsp vegetable oil

2 large onions, finely chopped

6 garlic, minced

1 tbsp fresh ginger, grated

3 medium ripe tomatoes, diced

2 tbsp tomato paste

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

½ tsp ground cardamom

2 green chiles, split lengthwise

8 water or unsalted goat stock

Vegetables and finish

2 medium potatoes, peeled and cut into chunks

3 green cabbage, cut into wide strips

2 medium carrots, cut into thick rounds

1 large leek, sliced and rinsed

2 tsp fine salt

½ tsp ground black pepper

½ cup fresh cilantro, chopped

1 tbsp fresh lemon juice

Make the soup

Pat the goat dry and season it with half of the salt and the black pepper.

Heat the oil in a heavy pot over medium-high heat. Brown the goat in batches for 4–5 minutes per batch, turning until the edges are deeply golden.

Reduce the heat to medium. Add the onions and cook for 6–8 minutes until soft, then stir in the garlic and ginger for 1 minute until fragrant.

Add the tomatoes, tomato paste, cumin, coriander, turmeric, cardamom and chiles. Cook for 6–8 minutes, stirring, until the tomatoes thicken and the oil begins to glisten.

Return the goat to the pot and pour in the water or stock. Bring to a boil, then cover and simmer gently for 70–80 minutes, skimming the surface, until the meat is nearly tender.

Add the potatoes and carrots. Simmer for 15 minutes, keeping the broth at a steady gentle bubble.

Add the cabbage and leek. Simmer for 10–12 minutes, until the vegetables are tender and the goat is easily pierced with a fork; add a little hot water if the broth becomes too thick.

Stir in the cilantro and lemon juice, taste for salt, and rest the soup off the heat for 5 minutes before serving.

Ingredients