Milk-fed Baby Goat
- Soomaali
- Dhaylo
- Français
- Chevreau de Lait
- العربية
- not translated yet
By Leila & Abdullahi · ·
Somalis love their meat. With the country predominantly nomadic, and with livestock as one of its main exports, it’s only natural that meat is an important component of the Somali diet. Yet Somalis (in Somalia) are generally known to be quite lean. The main reason was moderation in consumption and a lifestyle that demanded physical exertion. A fat Somali nomad is unheard of!
For most Somalis, moderation in eating was dictated by their modest means. Every bite was savoured, every cartilage chewed, every marrow sucked, and every bone polished dry. Every animal part had a unique name and it is not the same for all types of animals. The nomenclature is different for camels, cows, and sheep.
In rural areas, gender and age determined which parts of the animal you ate. Men get the first crack at it, women are next, and children come last. However, some of the urban areas do not follow that custom.
One of the best memories I have of Somalia, is going on the weekends (Fridays) to Bar Abukar, which was located between the capital Mogadishu and the town of Afgoi. The food they served on the outdoor dining enclosures was simple yet very delicious. It was alfresco dining at its best.
On the menu was tender, succulent, milk-fed baby goat and Somali rice. The meal was washed down with cold, sweetened camel milk. In the dining enclosures, the roof was fragrant acacia trees and the floor was unsoiled soil that was better than the finest Persian rugs.
The following recipe is dedicated to all the cooks at Bar Abukar and the nearby Bar Xaraf. This is a special thank you for all those meals that they have delighted us with.
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
Tap a step to mark it done.
Make the marinade by combining the minced garlic, juice of a lemon, vegetable seasoning, olive oil and the black pepper. In a large roasting pan, coat the goat (or lamb) leg and shoulder with the marinade. Let the meat marinate for about an hour.
Preheat the oven to 500°F. When the oven reaches the desired temperature, cover the roasting pan with aluminum foil and place in the oven. Cook for 1 1/2 hours.
Add the sliced potatoes and cook for an additional 1/2 hour.
For the last step, remove the aluminum foil and let the goat (or lamb) and potatoes roast for 10 minutes.
Comments
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asc waalawaal waan idin salaamaa dha maan tiin ilaahna haidin dhoowro walaal waxaan idin weydiinaa cun tooyinka qaar male meel afsoomaliya sida hada dheeyladaanoo kale mida kale faniilo waa maxay adinkoo mahad san jasaakalaahu kheeyr
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku mahadsan tahay salaanta wacan iyo ducada. Hadduu Eebbe idmo waan kuu tarjumi doonnaa. Faniila waa carfis macmacaanada lagu daro sida buskudka iyo doolsheyaasha. Af Ingiriisiga waa (vanilla) af Carabina waa روح الفانيليا.
“you can also use baby lamb”
translates to Vous pouvez aussi utiliser de l’agneau de lait
if you want to add it to the page
Merci beaucoup!
Salaam A&L.
My parents used to take us to these two restaurants, bar xaraf and bar abubakar. They served the most delicious food I have ever tasted. Thank you very much for bringing memories of good old xamar. Yaa Rab wadankeena nabad nooga dhig.
We are happy we brought back good old memories. We hope that preparing this recipe will help you relive those days. Thank you for your comment.
a warm greeting from an Algerian. A Somalian food lover. I had such experience with Suqaar and Sambusa during my trip to Ottawa Canada last two years
Thank you so much for your warm greetings and for taking the time to comment. We hope that you will try this recipe.
jazaakalaahu kheyran walal waxa aan u bahanahay sida bidzada lo sameyo thank you
Hadduu Eebbe idmo mar dhow ayaan soo gelin doonnaa. Mahadsanid.