Oodkac

What we know so far

Oodkac (muqmad in Djibouti and the north) is the preserved meat of the Somali nomad: lean camel or beef cut into very small cubes, dried in the sun, fried until the last moisture is gone, then drowned in browned butter or ghee and oil scented with cardamom, where it keeps for a year without a fridge. It is eaten with canjeero at breakfast, spooned over rice, or straight from the jar with dates, and it is the heart of the xeedho, the sealed vessel of oodkac and pounded dates that a bride's family gives at a wedding and the groom's side must open with skill. The folk tale of Kabacalaf and Huryo, the swindlers who faked a fight to steal a family's oodkac, is told about it.

The draft was written from 2 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting