Hilibka Geel

Name: Hilibka Geel
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Djiboutian
Ingredients: 1kg camel meat, cut into large chunks; 2 large onions, diced; 4 cloves garlic, minced; 3 tomatoes, chopped; 3 potatoes, cubed; 2 carrots, sliced; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cardamom; 1 green chili, whole; 3 tbsp vegetable oil; 1.5 litres water; Salt and pepper to taste; Fresh cilantro for garnish

Hilibka Geel (HI-lib-ka GEEL)

Camel Meat Stew

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 404 kcal

Tender chunks of camel meat slow-braised with tomatoes, potatoes, and aromatic spices until falling apart. This iconic dish celebrates the camel's central role in Djiboutian pastoral life.

Nutrition & Info

Protein 34.0g

Carbs 22.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot sharp knife wooden spoon cutting board

Presentation Guide

Vessel: large communal bowl

Garnishes: fresh cilantro, chili slices

Accompaniments: bariis iskukaris, laxoox

Ingredients

1kg camel meat, cut into large chunks
2 large onions, diced
4 cloves garlic, minced
3 tomatoes, chopped
3 potatoes, cubed
2 carrots, sliced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cardamom
1 green chili, whole
3 tbsp vegetable oil
1.5 litres water
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

1
Heat oil in a large heavy pot. Sear camel meat chunks in batches for five minutes per batch until browned on all sides. Set aside.
2
Saute diced onions in the same pot for six minutes until golden. Add garlic, cumin, turmeric, coriander, and cardamom, stirring for one minute until fragrant.
3
Add chopped tomatoes and cook for five minutes until they break down. Return the seared meat to the pot along with the whole green chili.
4
Pour in the water and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for ninety minutes until the camel meat begins to soften.
5
Add potatoes and carrots. Continue simmering for thirty minutes until vegetables are tender and the stew has thickened naturally.
6
Season with salt and pepper. Serve in deep bowls garnished with cilantro, alongside bariis or laxoox.

💡

Did You Know?

Camel meat is leaner than beef and has been a primary protein source for Djiboutian nomads for thousands of years, with the animals also providing milk and transport.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife
wooden spoon
cutting board

Garnishing

fresh cilantro, chili slices

Accompaniments

bariis iskukaris, laxoox

The Story Behind Hilibka Geel

The camel is sacred to the pastoral communities of Djibouti, serving as transport, milk provider, and status symbol. Hilibka geel is prepared for significant celebrations such as weddings, births, and religious festivals, reflecting the high value placed on camel meat. The Afar people, who have herded camels across the Danakil region for millennia, developed slow-braising techniques to tenderize the lean, firm meat. The spice blend used in the stew reflects centuries of trade with Arabian and Indian merchants.

🕐 Traditionally enjoyed celebrations and special occasions 📜 Origins: Ancient Afar pastoral tradition

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