Oodkac

Muqmad / Oodkac
Course	Breakfast or dinner
Region or state	Somali Peninsula
Main ingredients	Meat

Muqmad or Oodkac is a Somali dish consisting of preserved meat. The term Muqmad is used in Djibouti and throughout Somaliland; the term Oodkac is more popular in central and southern parts of Somalia.

It is typically eaten with Canjeero or Lahoh, 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.^[1]

Muqmad or Oodkac is made by letting the meat cook and soak in melted butter, and then cutting it into cubes.^[2]

References[edit]

^ Byrnes, Angela, et al. "Oodkac, Angero, Sugary Tea And Camel Milk: Improving The Cultural Capacity Of Nutrition And Dietetic Professionals To Work With Somali Community Members: 153." Nutrition & Dietetics 72 (2015): 13.
^ Lamb, David. The Arabs: Journeys Beyond the Mirage. Vintage, 2002.

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[1] Byrnes, Angela, et al. "Oodkac, Angero, Sugary Tea And Camel Milk: Improving The Cultural Capacity Of Nutrition And Dietetic Professionals To Work With Somali Community Members: 153." Nutrition & Dietetics 72 (2015): 13.

[2] Lamb, David. The Arabs: Journeys Beyond the Mirage. Vintage, 2002.

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