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Muqmad
Muqmad or oodkac is a Somali dish consisting of preserved meat. The term muqmad is used in Djibouti; the term oodkac is more popular in central and southern parts of Somalia. It is typically eaten with canjeero or lahoh Lahoh ( , or ), is a spongy, flat pancake-like bread.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of flatbread eaten regularly in Somalia, Djibouti, Kenya, Ethiopia, Yemen and Saud ..., but sometimes by itself. Although it is usually eaten for breakfast and lunch, it is also sometimes eaten for dinner. Muqmad or oodkac 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 Dried meat Somali inventions {{africa-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Somali Peninsula
The Horn of Africa (HoA), also known as the Somali Peninsula, is a large peninsula and Geopolitics, geopolitical region in East Africa.Robert Stock, ''Africa South of the Sahara, Second Edition: A Geographical Interpretation'', (The Guilford Press; 2004), p. 26 Located on the easternmost part of the African mainland, it is the fourth largest peninsula in the world. It is composed of Somaliland, Somalia, Djibouti, Ethiopia, and Eritrea. Although not common, broader definitions include parts or all of Kenya and Sudan.John I. Saeed, ''Somali'' – Volume 10 of London Oriental and African language library, (J. Benjamins: 1999), p. 250.Sandra Fullerton Joireman, ''Institutional Change in the Horn of Africa'', (Universal-Publishers: 1997), p.1: "The Horn of Africa encompasses the countries of Ethiopia, Eritrea, Djibouti, and Somalia. These countries share similar peoples, languages, and geographical endowments." It has been described as a region of geopolitical and strategic importance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History In Old English, a regular morning meal was called , and the word ''dinner'', which originated from Gallo-Romance ''desjunare'' ("to break one's fast"), referred to a meal after fasting. Around the mid-13th century, that meaning of ''dinner'' faded away, and around the 15th century "breakfast" came into use in written English to describe a morning meal. Anderson, p. 5 Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs. The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from fava beans, possib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch
Lunch is a meal typically consumed around the middle of the day, following breakfast and preceding dinner. It varies in form, size, and significance across cultures and historical periods. In some societies, lunch constitutes the main meal of the day and may consist of multiple courses, while in others it is lighter and more utilitarian in nature. The foods consumed at lunch differ widely according to local dietary customs, ranging from simple items such as sandwiches or salads to more elaborate meals involving rice, noodles, or soups. Regional and cultural practices continue to shape lunch traditions, which are further influenced by factors such as religion, geography, and economic context. Etymology According to the ''Oxford English Dictionary'' (''OED''), the etymology of ''lunch'' is uncertain. It may have evolved from ''lump'' in a similar way to ''hunch'', a derivative of ''hump'', and ''bunch'', a derivative of ''bump''. Alternatively, it may have evolved from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Djibouti
Djibouti, 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 Sea and the Gulf of Aden to the east. The country has an area of . In antiquity, the territory, together with Ethiopia, Eritrea and Somaliland, was part of the Land of Punt. Nearby Zeila, now in Somaliland, was the seat of the medieval Adal Sultanate, Adal and Ifat Sultanate, Ifat Sultanates. In the late 19th century, the colony of French Somaliland was established after the ruling Dir (clan), Dir, Somali people, Somali, and Afar people, Afar sultans signed treaties with the French, and its Imperial Ethiopian Railway, railroad to Dire Dawa (and later Addis Ababa) allowed it to quickly supersede Zeila as the port for southern Ethiopia and the Ogaden. It was renamed the French Territory of the Afars and the Issas in 1967. A decade later, the Djiboutian people 1977 Afars and Issas independence referendu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Somalia
Somalia, officially the Federal Republic of Somalia, is the easternmost country in continental Africa. The country is located in the Horn of Africa and is bordered by Ethiopia to the west, Djibouti to the northwest, Kenya to the southwest, the Gulf of Aden to the north, and the Indian Ocean to the east. Somalia has the longest coastline on Africa's mainland. Somalia has an estimated population of 18.1 million, of which 2.7 million live in the capital and largest city, Mogadishu. Around 85% of Somalia's residents are ethnic Somali people, Somalis. The official languages of the country are Somali language, Somali and Arabic, though Somali is the Languages of Somalia, primary language. Somalia has historic and religious ties to the Arab world. The people in Somalia are mainly Muslims, following the Sunni Islam, Sunni branch.. In antiquity, Somalia was an important commercial center. During the Middle Ages, several powerful Somali empires dominated the regional trade, including th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canjeero
Lahoh ( , or ), is a spongy, flat pancake-like bread.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of flatbread eaten regularly in Somalia, Djibouti, Kenya, Ethiopia, Yemen and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israeli cuisine, Israel. It is called ''canjeero/canjeelo'' in southern Somalia and also called ''laxoox''/''lahoh'' in Somaliland, Djibouti, Yemen and Saudi Arabia. Preparation Lahoh is traditionally and typically prepared from a thick Batter (cooking), batter of sorghum flour (preferred flour for making Laxoox), Cornmeal, White cornmeal/cornflour, warm water, Baker's yeast, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy. The batter is then left to ferment overnight, to cook, and then is eaten for breakfast. There is a sweet-tasting variety of the dish, one made with Egg (food), eggs, as well as another variety that is spiced and typically eate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Somali Cuisine
Somali cuisine is characterized by aromatic spices and robust flavors, reflecting a distinctive blend of rich regional traditions and the influences of expansive trade networks established by Somali merchants, whose long monopoly on spices such as cinnamon has indelibly shaped its flavor profile. In recent years, Somali culinary traditions have gained increasing international recognition, with Somali-American chefs such as Ifrah Ahmed and Hawa Hassan drawing significant attention, a Somali restaurantaur earning a Best Small Business Person in the United States, and London establishments like Al Kahf and Sabiib emerging as popular destinations among food enthusiasts. Some notable Somali specialties include ''kimis'' / ''sabaayad'', ''canjeero'' / ''laxoox'', ''xalwo'' (halwa), ''sambuusa'' (samosa), ''bariis iskukaris'', and ''muqmad'' / ''oodkac''. Pork consumption is forbidden in Somalia in accordance with sharia, as the vast majority of the population are Muslims. Breakfast Break ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Meat
Dried meat is a feature of many cuisines around the world. Examples include: * Kulen Slanina Pečenica * Aliya, sun-dried meat from Kenya * Bakkwa or rougan, Chinese salty-sweet dried meat sheets. * Biltong, a cured meat that originated in Southern Africa. * ''Bògoǫ'', a dried and smoked meat, often caribou, of the Dené people of northern Canada. * Borts, air-dried strips of horse or cow meat used as traveling food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup. * Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy. * Brési, made in the canton of Jura and in Jura Bernois in Switzerland and in the department of Doubs in France. * Bündnerfleisch, air-dried meat from Kanton Graubünden in Switzerland. * Carne-de-sol, sun-dried salt beef from Brazil. * Carne seca, air-dried meat from Mexico. * Cecina, lightly smoked, dried, and salted meat from northwestern Spain (Asturias, León, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
