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Cabri farci, façon afar (Stuffed Goat, Afar Style)

Cabri farci, façon afar (Stuffed Goat, Afar Style) is a traditional Djibouti recipe from the Afar peoples for a dish of goat stuffed with rice cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Djibouti version of: Stuffed Goat, Afar Style (Cabri farci, façon afar).

prep time

20 minutes

cook time

130 minutes

Total Time:

150 minutes

Serves:

8

Rating:

Tags : Spice RecipesDjibouti Recipes

The Afar are the second peoples of Djibouti and tend to have a more nomadic lifestyle that the Somalis. They typically tend goats and this dish of goat meat stuffed with rice is a classic recipe from their culture.

Cardiff indoor market typically has a goat or two available on Wednesdays, so I popped it to get a leg for another dies, the whole belly and saddle (for this dish) and a couple of belly flaps to help secure everything together.

Ingredients:

1 goat mid section (with haunch) [about 5kg]
500g short-grain rice (Egyptian short-grain would be good)
60ml oil
2 tbsp Xawaash Spice Blend
200ml Berbere Sauce
1 lime

Method:

Begin by pre-heating your barbecue (charcoal is best) as it will take at lest an hour to heat up properly.

Wipe the goat with lime (this helps remove the lanolin) and set aside.

Take a deep heavy-based pot and place over medium heat. Add the oil and use to fry the rice until coated with oil. Scatter the spices over the top and stir to combine. Pour in the Berbere sauce (make with passata). Cook the mixture, stirring, until heated through then take off the heat.

Now take the lamb and using wire (you're cooking on a barbecue so thread is not appropriate) attach belly flaps to close up the ends. Spoon the rice mixture into the cavity then sew up the body cavity to keep the rice inside.

When ready to cook, push the coals to the side of your barbecue then add a sheet of foil on your rack. Grease with oil, sit the goat on top then close the lid and cook for 2 hours. Turn the goat over after an hour of cooking so it colours evenly.

Goat mid section really doesn't have much meat, which is why it's important to include the haunch. But you can separate the riblets and slice the haunch to be accompanied by the hot rice. Barbecuing does give the meat and rice a lovely smoky flavour.

Serve accompanied by flatbreads, hot sauce and your choice of fresh pickles.