Djiboutian Spiced Riganada

Ingredients

In this Djiboutian adaptation of Riganada, we incorporate traditional Djiboutian spices such as berbere and hawaij to infuse the dish with a unique flavor profile. These spices add a depth of heat and complexity that distinguishes it from the original Italian version. Additionally, we use local ingredients commonly found in Djiboutian cuisine to enhance the authenticity and cultural fusion of the dish. We alse have the original recipe for Riganada, so you can check it out.

• 4 slices of baguette bread 4 slices of baguette bread
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon berbere spice 1 teaspoon berbere spice
• 1 teaspoon hawaij spice 1 teaspoon hawaij spice
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the baguette slices on a baking sheet and toast them in the oven until crispy, about 5 minutes.
3. 3.
   In a bowl, combine the diced tomatoes, chopped onion, minced garlic, berbere spice, hawaij spice, olive oil, and salt. Mix well to ensure the spices are evenly distributed.
4. 4.
   Remove the toasted baguette slices from the oven and evenly distribute the tomato mixture on top of each slice.
5. 5.
   Place the topped baguette slices back in the oven and bake for an additional 10 minutes, or until the tomatoes are slightly softened.
6. 6.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Baguette bread — Choose a crusty baguette with a firm texture to ensure a crispy base for the Riganada.
• Berbere spice — Adjust the amount of berbere spice according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
• Hawaij spice — If you can't find hawaij spice, you can make your own by combining equal parts ground cumin, ground coriander, ground turmeric, and ground cardamom.

Tips & Tricks

• For an extra burst of flavor, drizzle some lemon juice over the Djiboutian Spiced Riganada before serving.
• Experiment with different types of bread, such as whole wheat or sourdough, to add a unique twist to the dish.
• If you prefer a softer tomato topping, sauté the tomato mixture in a pan for a few minutes before spreading it on the toasted bread.

Serving advice

Serve the Djiboutian Spiced Riganada as an appetizer or alongside a salad for a light and flavorful meal. It pairs well with a refreshing mint yogurt dip or a tangy tamarind chutney.

Presentation advice

Arrange the Djiboutian Spiced Riganada on a platter, garnished with fresh cilantro leaves for a vibrant and appetizing presentation. The colorful tomato topping against the golden-brown bread creates an inviting visual appeal.