Curved like the letter C around the Gulf of Tajura, between Ethiopia, Eritrea and Somalia is the state of Djibouti. The country is located right at the entrance to the Red Sea and practically controls the flow of ships, goods and passengers passing through the Suez Canal in Egypt from Europe to Asia. Therefore, it is not surprising that military bases of most large countries are located here. France, as a former hegemon, has had a military base for years, China and Japan – also, as their only military bases outside their territory. The United States has been operating two military bases for years. Saudi Arabia is building its base, and negotiations are under way with Turkey, which also wants to have a military contingent here. Russia has also asked for such a possibility. According to unofficial information, India is also thinking about the issue and will soon take real steps towards own military base.
In the 19th century, two French explorers bought the port city of Obok from the local sultans, marking the beginning of French colonization. In 1957, Djibouti acquired self-government rights. Ten years later, in an independence referendum, 60% voted against, and another 10 years later, Djibouti finally became an independent state.
The country can successfully become a scene of Star Wars footage with its natural phenomena – there life boils on three tectonic plates in the process of separation, magma rises under the thinner crust, and in Mars-like deserts can be seen smokes, lake shores glistening with huge salt crystals. Djibouti stretches like pizza dough between three plates of boiling magma just two miles below your feet at certain points. With huge beaches, huge black rocks and giant debris, the landscape has never been restored by volcanic activity thousands of years ago. Volcano Arducoba, near Lake Assal, has been dormant for 3,000 years, and local nomads are living in anticipation of the eruption. One of the places on Earth that looks like another galaxy is Lake Assal. And it can be described with many facts – it is the second saltiest water body on Earth, the third lowest place on Earth and the largest salt reserve on the planet. It is surrounded by fields of black lava, which make the green water shine in the hot sun. The sun evaporates the water to create crystalline salts that are completely round like salt bubbles. The locals immerse goat skulls in the water, which makes you think you are a participant in Game of Thrones. Djibouti is one of the best places to swim with whale sharks. Swimming near such a shark is like watching a freight train pass. These fish are really huge – the world’s largest sharks. And they are dangerous – they are omnivorous. 😮
Classic French restaurants with white tablecloths can be found near the colorful markets, where you will find all kinds of tropical fruits. Djibouti’s cuisine is a mixture of Somali, Yemeni, French, Afar and Indian cuisines. Local dishes are quite simple to prepare, but have an incomparable taste. Djibouti usually start the day with tea. The main dish for breakfast is lahoh bread. It is usually eaten with honey and butter. Also, lahoh is sometimes combined with meat (goat meat, beef), vegetables (eg, stewed potatoes), soups and stews. Lunch and dinner usually consist of a main course and a stew, which come in many variations. The most popular dishes are rice and lentils, which are usually seasoned with barberry (a mix of spices) or butter with spices. Rice is often served with meat or bananas for lunch. Djibouti’s cuisine prepares pasta with a sauce that is much heavier than Italian pasta sauce. Pasta is often eaten with grilled meat. Halvo, or halva, is a local popular sweet that is often eaten on special occasions – during weddings or holidays. Djibouti halva is made from sugar, cornstarch, cardamom powder, nutmeg and ghee. Sometimes peanuts are added to the halva to add flavor and texture. Oatmeal is also a popular dessert. It is prepared by adding oats to milk, which is seasoned with cumin. Banana pancakes are especially popular – they are made from banana puree, flour, milk and a pinch of nutmeg. Fruits such as mango, guava and bananas are eaten all year round as a breakfast or dessert.
Therefore, you will justify my choice of dessert for this destination – French fruit cake. Because of the French past and influence. So it is with Africa. Here are the necessary products:
For cake base:
1 1/4 tea cups of flour
120 grams of butter
1 tablespoon cream
2 tablespoons sugar
For the cream:
180 grams of cream cheese
1 1/4 tea cup cream
3 tablespoons sugar
vanilla
For the glaze:
120 ml of apple juice
1/4 tea cup of sugar
1 tablespoon starch
For decoration:
kiwi
raspberries
berries
blueberries
Steps of preparation:
Put the ingredients for the base in a blender. Beat into crumbs using a pulsator so that the butter does not soften.
Pour the mixture into a suitable pan and cover its walls. Leave the dough thicker on the walls than on the base. Press firmly – you can use a flat-bottomed cup for the bottom and your fingers for the walls. 🙂
Bake for about 15 minutes at 180 degrees until the edges of the dough turn golden brown. Remove from the oven and allow to cool completely.
During this time we will prepare the glaze. Put apple juice, sugar and starch in a saucepan and cook on medium heat until thickened. It takes no more than 5 minutes. Set aside to cool.
The cream is super easy to prepare. Beat the cream cheese with the sugar. Add the cream and vanilla and beat at a slow speed until a fluffy cream is obtained.
It’s time to assemble the cake. Carefully remove the base from the mold because it is quite crumbly. Pour cream to the brim and smooth.
Cut the strawberries into slices. Peel and slice the kiwi. Arrange the fruit on top of the cream as dictated by your sense of beauty. There are no rules here. 🙂 Finally, spread the glaze on the fruit with a brush. This way they will stay shiny and appetizing for a long time. In fact, not for very long, as this cake stays in the fridge for only a few hours before being eaten to a crumb. 🙂
The cake is uniquely delicious. Partly reminiscent of cheesecake, but not much. The taste is fresh and fruity, the cake is light and very easy to prepare. I would eat one every week. The fruits on top can be any. There are also plums, peaches, apricots, mangoes, red currant … Whatever is relevant for the season. Try to deliver this pleasure for all the senses. Your loved ones will appreciate it. I am absolutely sure of that.
Next destination – Jersey.
