Muqmad or oodkac is a Somali dish consisting of preserved meat. The term muqmad is used in the northern Somali territories such as
Djibouti
Djibouti, ar, جيبوتي ', french: link=no, Djibouti, so, Jabuuti officially the Republic of Djibouti, is a country in the Horn of Africa, bordered by Somalia to the south, Ethiopia to the southwest, Eritrea in the north, and the Red ...
and throughout
Somaliland
Somaliland,; ar, صوماليلاند ', ' officially the Republic of Somaliland,, ar, جمهورية صوماليلاند, link=no ''Jumhūrīyat Ṣūmālīlānd'' is a ''de facto'' sovereign state in the Horn of Africa, still conside ...
; the term odkac is more popular in the south (
Somalia
Somalia, , Osmanya script: 𐒈𐒝𐒑𐒛𐒐𐒘𐒕𐒖; ar, الصومال, aṣ-Ṣūmāl officially the Federal Republic of SomaliaThe ''Federal Republic of Somalia'' is the country's name per Article 1 of thProvisional Constituti ...
).
It is typically eaten with
canjeero
Lahoh ( or , ar, لحوح, laḥūḥ, ) ), is a spongy, flat pancake-like bread that originated from Somalia.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of flat bread eaten regu ...
, but sometimes by itself. Although it is more usual for it to be eaten for breakfast and lunch, it is also sometimes eaten for dinner.
Muqmad is made by letting the meat cook and soak in melted butter, and then cutting it into cubes.
[Lamb, David. The Arabs: Journeys Beyond the Mirage. Vintage, 2002.]
References
Somali cuisine
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