2012年6月29日 · Oodkac or Muqmad is what Somalis prepare whenever they want to preserve meat. During times of plenty, that is the rainy days, the nomads save for a dry day. Rainy days bring abundance (barwaaqo), when the milk from the herd is flowing and meat becomes available.

2024年5月5日 · Oodkac, also known as Suqaar, is a traditional Somali dish that is bursting with flavor and is loved by many. It's a hearty and comforting meal made with tender meat, aromatic spices, and vegetables. In this article, we'll explore how to make this delicious Oodkac dish right in your own kitchen and here is the recipe of Authentic Oodkac of Somalia.

2024年2月23日 · Hilib ido odkac, hilib bakaaro, boorsada hooyada makinta hilibka! Discover the secrets of cooking meat in an electric machine this Ramadan. #Macuun #SomaliTikTok #Electric #Ramadan".

Hilib odkac fudud aad u macan #hilibodkac #hilib somali #odkac ama muqmad qofba si ayuu u yaqanaa fudud aad u macan waxan ka samayan aan dhib badnaeyn hilib ...

Oodkac or Muqmad is what Somalis prepare whenever they want to preserve meat. During times of plenty, that is the rainy days, the nomads save for a dry day. ...

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The harsh desert climate and the constant travel meant that Somalis had to invent ways to make foods that would last for long periods of time, such as muqmad or odkac– which is preserved meat. The muqmad would keep for up to one year, which made it a wonderful source of continuous protein and energy for the ever roving nomads.

2020年8月31日 · 858 views, 11 likes, 1 loves, 0 comments, 3 shares, Facebook Watch Videos from STN Somali TV: Waxay Soomaalidu Caado & Dhaqan Uleeyihiin Isticmaalka Hilibka #ODKACA Hadaba Meeqo Nooc ayaa Loo...

Muqmad or oodkac is a Somali dish consisting of preserved meat. The term muqmad is used in the northern Somali territories such as Djibouti and throughout Somaliland; the term odkac is more popular in the south. In a pot, on high heat, add the meat and keep stirring so it does not stick to the bottom. Do not cover the pot.

Muqmad or odkac is a traditional dish consisting of preserved meat, which keeps for up to a year. It's also a great source of protein and energy for the nomads. The meat is first cut into strips and dried in the sun. After a few days, the meat is cut into tiny cubes, deep-fried, then preserved in a wooden container.