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Djiboutian Spaghetti with Spiced Meat Sauce

The Quirky Foodster Team

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Ingredients

  • 400 g Spaghetti
  • 400 g Ground beef or goat
  • 1 large Onion, finely diced
  • 3 cloves Garlic, minced
  • 400 g Canned crushed tomatoes
  • 30 g Tomato paste
  • 4g Ground cumin
  • 5g Berbere spice blend
  • 45 ml Olive or vegetable oil
  • to taste Salt and pepper
  • 15 g Fresh parsley, chopped

Method

  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
  2. Meanwhile, heat the oil in a deep pan and sauté the onion until soft and translucent.
  3. Add the garlic and cook for 1 minute, then add the ground meat, breaking it up as it browns.
  4. Stir in the cumin and berbere, followed by the crushed tomatoes and tomato paste.
  5. Simmer the sauce for 15-20 minutes, stirring occasionally, until thickened. Season with salt and pepper.
  6. Toss the cooked spaghetti through the sauce, or serve the sauce ladled generously over the pasta.
  7. Garnish with chopped parsley and serve with a simple side salad.

Introduction: A legacy of Italian and French colonial influence in the Horn of Africa, spaghetti arrived in Djibouti and was quickly given a local identity — simmered with East African spices and often served alongside grilled meat, salad and pickles.

Cultural Background: A legacy of Italian and French colonial influence in the Horn of Africa, spaghetti arrived in Djibouti and was quickly given a local identity — simmered with East African spices and often served alongside grilled meat, salad and pickles. It remains a popular lunch dish in Djibouti City restaurants.

Tips: Berbere adds real depth here — start with a smaller amount if you’re not used to its heat and adjust to taste.

Variations: Some households serve this with a fried egg on top, or alongside grilled chicken or goat skewers. Replace the meat with cooked brown lentils or a plant-based mince for a satisfying vegetarian version.

Storage: Refrigerate sauce and pasta separately for up to 3 days.

Reheating: Reheat the sauce in a pan over medium heat, then combine with freshly warmed pasta.

Nutrition: Per serving: approx. 520 kcal, 28g protein, 62g carbohydrate, 16g fat, 4g fibre.

FAQs

Q: What is berbere?
A: A warming East African spice blend of chilli, garlic, ginger and aromatic spices; it can be found in African grocers or made at home.

Q: Can I use turkey or chicken mince?
A: Yes, either works well as a lighter alternative to beef or goat.

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