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Golden-hued turmeric stains the broth of this fish stew, its gentle bitterness balancing the sweetness of slow-cooked onion and tomato. Mukbaza is a Djibouti coast dish—reflecting the country's long Red Sea shore where fishermen bring fresh catch daily. Unlike meat-based stews, this one is lighter and brighter, with the fish flaking into the spiced tomato base while staying tender. The turmeric and onion base is particularly Djiboutian, quite different from other Horn of Africa fish preparations that rely on chili or different spice blends.
Heat the vegetable oil in a large pot over medium-high heat. Add the lamb or beef cubes and brown them on all sides. Remove the meat and set it aside.
In the same pot, add the chopped onions and garlic. Cook until the onions are soft and translucent.
Stir in the chopped tomatoes, ground cumin, ground coriander, paprika, turmeric, black pepper, and salt. Cook for about 5 minutes, until the tomatoes start to break down.
Return the browned meat to the pot. Pour in the beef or chicken broth and add the bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the meat is tender.
Add the diced potatoes, green beans, and chickpeas. Continue to simmer for another 20-30 minutes, until the vegetables are tender.
Remove the bay leaf. Garnish with fresh cilantro or parsley, if desired. Serve hot with bread or rice.
White-fleshed fish that can withstand simmering—grouper, snapper, or barramundi are ideal. The fish should be firm enough not to disintegrate in the broth. Avoid delicate fish like flounder that breaks apart easily.
Turmeric gives mukbaza its golden color and earthy warmth without overpowering. It's a traditional Djiboutian approach—lighter than chili-heavy versions elsewhere in the Horn of Africa, reflecting the Red Sea coastal influence.
Yes—carrots, bell peppers, or eggplant work well. Keep the cooking time in mind: harder vegetables should go in early, while tender leafy greens go in at the end. The key is not to overcrowd the pot and dilute the broth.
Add the fish for the final 10-15 minutes of cooking. The broth should be well-developed by then, and the shorter time ensures the fish stays intact while cooking through. Large pieces hold together better than thin fillets.
Yes—lamb or beef cooked the full time instead of fish. This creates a heartier stew rather than the lighter fish version. Both are valid Djiboutian preparations.