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Fah-Fah (Goat Meat and Vegetable Soup)

The Quirky Foodster Team

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Ingredients

  • 700 g Goat or beef, cut into chunks
  • 2 medium Potatoes, peeled and cubed
  • 2 medium Carrots, sliced
  • 200 g Cabbage, roughly chopped
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 2 Fresh green chillies, whole
  • 20 g Fresh coriander, chopped
  • 30 ml Vegetable oil
  • 1.5 l Water or stock
  • to taste Salt and black pepper

Method

  1. Heat the oil in a large pot and brown the meat chunks on all sides.
  2. Add the onion and garlic and cook until softened.
  3. Pour in the water or stock, add the whole chillies, and bring to a boil. Skim any foam from the surface.
  4. Reduce heat, cover, and simmer gently for 1 hour, or until the meat is very tender.
  5. Add the potatoes and carrots and simmer for a further 15 minutes.
  6. Stir in the cabbage and cook for a final 10 minutes, until all vegetables are tender.
  7. Season with salt and pepper, stir through the coriander, and serve hot with laxoox or bread.

Introduction: Fah-fah, also known as soupe djiboutienne, is a hearty stew-like soup built on goat or beef, simmered slowly with vegetables until deeply savoury.

Cultural Background: Fah-fah, also known as soupe djiboutienne, is a hearty stew-like soup built on goat or beef, simmered slowly with vegetables until deeply savoury. Popular in the south of the country, it is a cornerstone of home cooking, often served for dinner with laxoox on the side to soak up the broth.

Tips: Simmer low and slow — rushing the meat will leave it tough. The whole chillies infuse gentle heat without overpowering the broth; remove them before serving if you prefer a milder soup.

Variations: Camel meat is a traditional substitute for goat in many households, particularly among nomadic communities. Replace meat with chickpeas and use vegetable stock for a satisfying plant-based version.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot, adding a splash of water if it has thickened.

Nutrition: Per serving: approx. 340 kcal, 30g protein, 18g carbohydrate, 15g fat, 4g fibre.

FAQs

Q: What cut of meat works best?
A: Bone-in shoulder or shank pieces give the richest broth and most tender result after long simmering.

Q: Is fah-fah very spicy?
A: Not typically — the whole chillies add warmth rather than intense heat, and can be omitted entirely if preferred.

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