Dish

Muqmad

Dried meat cubes

Muqmad is made by taking small pieces of meat, typically beef or goat, and seasoning them with a mixture of spices, including cumin, coriander, and chili powder. The meat is then dried in the sun or in a dehydrator until it is completely dry. To rehydrate the meat, it is soaked in water for several hours until it is soft and tender.

African cuisine› East African cuisine› Somali cuisine

Meat Dish

Origins and history

Muqmad is a traditional Somali dish that has been enjoyed for generations. It is believed to have originated in the nomadic culture of Somalia, where dried meat was a staple food for traveling long distances. Today, it is a popular snack food in Somalia and can be found in markets and homes all over the country.

Dietary considerations

Muqmad can be made to accommodate a variety of dietary needs. For a lower-fat option, use lean cuts of meat. For a vegetarian option, try using dried vegetables instead of meat.

Variations

There are many variations of muqmad, depending on the region and the cook. Some people like to add different spices or herbs to the meat, while others prefer to keep it simple with just salt and pepper. Some cooks also like to use different cuts of meat, such as camel or sheep.

Presentation and garnishing

Muqmad is typically served in a small bowl or plate, with the rehydrated meat arranged in the center. It can be garnished with fresh herbs or lemon wedges for added flavor.

Tips & Tricks

To make the meat extra tender, be sure to soak it in water for several hours before serving. You can also experiment with different spices and herbs to find your favorite combination of flavors.

Side-dishes

Muqmad is typically served with a side of flatbread or crackers. It can also be served with a side of chutney or hot sauce for added flavor.

Drink pairings

Muqmad pairs well with a variety of drinks, including tea, coffee, and camel milk. For a non-alcoholic option, try serving it with a glass of mango juice or coconut water.