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Street Food

Suqaar (Spiced Camel or Beef Skewers)

The Quirky Foodster Team

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Ingredients

  • 500 g Camel or beef, cut into small cubes
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 4g Ground cumin
  • 2g Ground coriander
  • 2g Cayenne pepper
  • 30 ml Vegetable oil
  • 1 Green chilli, finely chopped
  • 10 g Fresh coriander, chopped, to garnish
  • to taste Salt and black pepper

Method

  1. Season the meat cubes with cumin, ground coriander, cayenne, salt and pepper.
  2. Heat the oil in a wide pan or wok over high heat until very hot.
  3. Add the meat in a single layer and sear quickly, in batches if needed, for 2-3 minutes until browned but still tender inside.
  4. Add the onion, garlic and chilli, and stir-fry for a further 3-4 minutes until the onion softens.
  5. Toss everything together over high heat for a final minute to combine.
  6. Scatter with fresh coriander and serve hot, straight from the pan or threaded onto skewers.

Introduction: Suqaar reflects Djibouti’s nomadic pastoral roots, where camel, goat and beef are prized over seafood in many communities.

Cultural Background: Suqaar reflects Djibouti’s nomadic pastoral roots, where camel, goat and beef are prized over seafood in many communities. Cubed meat is quickly seared with warming spices and often sold from street stalls and grills as a satisfying, portable snack.

Tips: Cook over high heat and don’t overcrowd the pan, or the meat will steam rather than sear and turn tough.

Variations: Goat or lamb can be used in place of camel or beef, following the same quick-searing method. Replace meat with firm tofu or mushrooms, searing the same way, for a plant-based version.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat quickly in a hot pan for 1-2 minutes to avoid overcooking the meat further.

Nutrition: Per serving: approx. 280 kcal, 30g protein, 6g carbohydrate, 15g fat, 1g fibre.

FAQs

Q: Where can I find camel meat outside Djibouti?
A: Specialty African or Middle Eastern butchers sometimes stock camel meat; beef is a widely accepted substitute.

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