Preserved Spiced Meat · Somali Region Delicacy
Oodkac
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Properly preserved oodkac can be kept for weeks or even months, and is often torn into pieces and eaten alongside canjeero rather than cooked fresh each time.
Oodkac (also called muqmad) is meat cut into strips, cooked and then preserved by soaking and storing it in melted spiced butter, allowing it to keep for long stretches without refrigeration.
Why it's made this way: In the arid lowlands of Ethiopia's Somali region, preserving meat in butter was a practical necessity for pastoralist communities moving with their herds far from any source of ice or refrigeration.
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