Djibouti received more than 100,000 refugees from war stricken neighbouring Ethiopia in the latter days of the last century, around a third of its own population. With these people came the cooking traditions and dishes of Ethiopia, like the stews or wots, the injera or typical flat bread, their berbere spicy sauce and the abish, a vegetarian stuffing used widely for filling fruit and vegetables. This dish can be served hot or cold, and ideally contains low-fat cheese.


4 small marrows, or squash, seeded, and halved

1 onion, finely chopped

1 cm fresh root ginger, peeled and finely chopped

3 garlic cloves, finely chopped

2 tomatoes, blanched skinned and finely chopped

2 eggs, beaten

1 tbsp fresh coriander, finely chopped

250 g goats or low fat cheese

1 tbsp turmeric

˝ tsp salt and freshly ground black pepper, mixed

15 g margarine

50 ml vegetable oil


Cook the marrow halves in water for ten minutes so that they are not too soft and sauté the onions in the oil until soft. Add the tomatoes, garlic, ginger and salt and cook for fifteen minutes on a low heat, stirring. Stir in the turmeric, coriander and margarine and heat through. Remove from the heat, stirring in the cheese. Fill four of the marrow halves with the mixture. Tie the two halves of each marrow together, then drop the marrows in boiling water for a few minutes. Remove and untie the marrows, and serve hot or cold.


Serves 4.


country : Djibouti

course : vegetarian dish


source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette