DJIBOUTI: Coconut and Yogurt Curry (Digaag Qumbe) with Banana

Digaag qumbe is Somalian in origin, reflecting the historical trade links across the Indian Ocean that brought South Asian and Arabic spice influences to the Horn of Africa. The comfort food migrated north, where is is now equally popular in Djibouti.

The addition of the banana is not unique to digaag qumbe; it is common in the region for many warmly spiced dishes. The cool, sweet, and soft texture of the fresh banana provides contrast and balance. I rather enjoyed it.

Coconut and Yogurt Curry (Digaag Qumbe) with Banana

2 cups basmati rice

1½ lb skinless, boneless chicken thighs

3 medium tomatoes, such as Roma

1 red bell pepper

2 jalapeños

1 cup plain whole milk yogurt

1 tablespoon tomato paste

1 tablespoon curry powder

1 tablespoon ground cumin

1 teaspoon ground Kosher salt

1 teaspoon ground turmeric

½ teaspoon ground cardamom

2 tablespoons extra-virgin olive oil

2 onions

1 clove garlic

1 1" piece fresh ginger OR 1 tablespoon grated, fresh ginger

1 Yukon Gold potato

1 carrot, peeled

1 cup chopped cilantro

1 14-oz can unsweetened whole coconut milk

Salt and pepper to taste

4 bananas

1. Cook the rice according to package directions directions.

2. Cut the chicken into 1-inch pieces. Core the tomatoes and cut into large chunks. Core and seed the bell pepper and jalapeños and cut into large chunks. In a small blender or food processor, combine the tomatoes, jalapeño, bell pepper, tomato paste, yogurt, curry powder, cumin, salt, turmeric, and cardamom. and puree until smooth. Set aside.

3. Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Peel and dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.

4. Stir in the blended tomato mixture, bring the mixture to a boil, then immediately lower the heat, cover, and cook until fragrant, about 10 minutes.

5. Peel and chop the potato and carrots into large dice. Stir the potato, carrots, chicken, and coconut milk into the Dutch oven or pot.

6. Cover the pot and cook, uncovering it to stir occasionally, until the vegetables are tender and the chicken is cooked through, about 30 minutes. In the last minute, stir in most of the cilantro, leaving some for garnish.

7. Serve hot, sprinkled with the cilantro, over cooked rice, and and place a whole, peeled bananas alongside.

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FUN FACTS:

• Lake Assal is not only the lowest point in Africa, but also the second saltiest body of water on Earth (Don Juan Pond in Antarctica is the saltiest).

• Because of its crucial position near major international shipping lanes, the country hosts permanent foreign military bases for the U.S., China, France, and Japan.

• It is illegal to photograph infrastructure such as public buildings, airports, military facilities, ports and bridges in Djibouti. Your camera equipment could be confiscated and you could be arrested.