En Vessie Djiboutian Style

Ingredients

In this adaptation, the traditional French En Vessie is transformed into a Djiboutian delight by incorporating local spices and flavors. The original dish typically uses French herbs and ingredients, while the Djiboutian version introduces spices like berbere, cumin, and cardamom to add a distinct Djiboutian flair. Additionally, the cooking technique remains the same, but the choice of meat may vary, with Djiboutian cuisine often using lamb or goat instead of the traditional beef. We alse have the original recipe for En vessie, so you can check it out.

• 1 kg (2.2 lbs) lamb or goat meat, cubed 1 kg (2.2 lbs) lamb or goat meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons berbere spice blend 2 teaspoons berbere spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) water 2 cups (470ml) water
• 1 bladder (available at specialty stores or online) 1 bladder (available at specialty stores or online)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until golden brown.
3. 3.
   Add the lamb or goat meat to the skillet and cook until browned on all sides.
4. 4.
   Stir in the berbere spice blend, cumin, cardamom, coriander, turmeric, salt, and pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   Transfer the meat mixture to the bladder, ensuring it is securely tied.
6. 6.
   Place the bladder in a roasting pan and add water to the pan.
7. 7.
   Cover the roasting pan with aluminum foil and place it in the preheated oven.
8. 8.
   Cook for 2-3 hours, or until the meat is tender and cooked through.
9. 9.
   Carefully remove the bladder from the oven and let it rest for a few minutes.
10. 10.
    Cut open the bladder and transfer the meat to a serving dish.
11. 11.
    Garnish with fresh parsley and serve hot with rice or couscous.

Treat your ingredients with care...

• Bladder — Make sure to thoroughly clean and rinse the bladder before using it. Soak it in warm water for a few minutes to soften it before filling it with the meat mixture.

Tips & Tricks

• If you can't find a bladder, you can use parchment paper or aluminum foil to wrap the meat mixture instead.
• Adjust the spice levels according to your preference. Add more berbere spice for extra heat or reduce it for a milder flavor.
• For a richer flavor, marinate the meat in the spice mixture overnight before cooking.
• Serve the dish with a side of Djiboutian sambusa for a complete meal.
• Leftovers can be used to make delicious sandwiches or wraps the next day.

Serving advice

Serve the En Vessie Djiboutian Style hot, allowing the aroma to fill the room. Accompany it with a side of fragrant rice or couscous to soak up the flavorful juices. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, place the bladder on a large serving platter and carefully cut it open at the table, allowing the guests to witness the unveiling of the tender meat. Serve with a flourish, showcasing the unique cooking method.