Oodkac — Print Recipe — The Culinary Codex

Sun-dried strips of beef or goat seasoned with salt and spices, then lightly fried in ghee until crispy and intensely flavorful. This preserved meat was essential for Djiboutian nomads on long journeys.

Ingredients

1kg lean beef or goat, cut into thin strips
2 tsp salt
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp ground coriander
2 tbsp ghee for frying
1 small onion, finely diced
2 cloves garlic, minced

Instructions

1 Slice the meat into thin strips about half a centimeter thick, cutting against the grain for tenderness. Season generously with salt, cumin, pepper, and coriander.
2 Arrange the seasoned strips on a drying rack in a single layer. Dry in full sun for six to eight hours or in an oven at 70C for four hours until completely dried and leathery.
3 Once dried, the meat should be stiff but not brittle. It can be stored in an airtight container at room temperature for several weeks at this stage.
4 To serve, heat ghee in a frying pan over medium heat. Add diced onion and garlic, cooking for three minutes until softened and golden.
5 Add the dried meat strips and fry for five minutes, tossing frequently, until heated through and slightly crispy on the edges. Serve warm as a snack or crumbled over rice.

Did You Know?

Oodkac was the original travel food of the Djiboutian nomads, capable of lasting weeks without refrigeration in the scorching desert heat.