A traditional spiced goat stew simmered with Djiboutian spices.
Why try it?
Assal Hilib Ari is a reflection of the nomadic lifestyle around Lake Assal, where goat meat is abundant and spices are key in daily life. It represents the hearty and communal nature of dining in this region.
How it tastes
The dish brings out a robust and slightly spicy flavor, with tender chunks of goat in a thick, aromatic broth. It is often paired with flatbread to soak up the rich sauce.
Origin & History — first documented: 1850
Originating from the mid-19th century, this dish has been a staple for nomadic tribes around Lake Assal. The use of spices reflects the influences of ancient trade routes while the goat is a local livestock mainstay.
Recipe
Ingredients
🥩500 g goat meat
🧄1 large onion
🥕200 g tomatoes
🧂2 tsp cumin
🌿2 tsp coriander
🧄4 cloves garlic
🫒30 ml olive oil
🧂to taste salt
🧂1 tsp black pepper
500 ml water
Method
1Heat olive oil in a pot, then add diced onions and sauté until golden.
2Add goat meat and brown evenly on all sides.
3Stir in chopped tomatoes, garlic, cumin, coriander, salt and pepper. Pour in water, bring to a boil, then simmer for 2 hours.
4Adjust seasoning as needed and serve hot with flatbread.
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