Entree: Djibouti – Southern Culinary Region – Fah-fah (Hearty spiced slow-simmered beef stew with vegetables common in Djibouti)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1–1.5 inch (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 green chilies, sliced (to taste)
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cardamom
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 medium tomatoes, diced (about 10 oz / 280 g) or 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) beef stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 1 tbsp (15 ml) tomato paste (optional, for depth)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef in batches until well-seared on all sides; remove and set aside.
2. In the same pot, add the chopped onion and sauté until soft and lightly golden, about 6–8 minutes. Add the garlic, grated ginger, and sliced chilies and cook 1–2 minutes until fragrant.
3. Stir in the ground cumin, coriander, cardamom, turmeric, and tomato paste if using; cook 1 minute to bloom the spices.
4. Return the seared beef to the pot, add the diced tomatoes and beef stock or water, scrape up any browned bits, and bring to a simmer. Reduce heat to low, cover partially, and simmer gently for 45–60 minutes until the beef is nearly tender.
5. Add the potato cubes and sliced carrots, adjust salt, and continue simmering uncovered for another 20–30 minutes until vegetables and beef are fully tender and the stew has thickened to your liking.
6. Stir in the lemon juice, check seasoning, and remove from heat. Garnish with chopped cilantro or parsley and serve hot with steamed rice, flatbread, or lahoh.