If you ever come to Oman, shuwa is one dish you shouldn’t leave without tasting. Omanis usually prepare it on special occasions like Eids and weddings. It’s eaten for lunch in every Omani household on the 3rd day of Eid-al-Adha (animal slaughtering religious festival). It can be prepared with goat, lamb, beef or even camel. Omanis prefer goat or camel during Eid time as these are the animals usually slaughtered here.

Recipe:

The method of preparing this melt-in-your-mouth delicacy is quite elaborate. Meat (preferably goat) is marinated with a blend of spices called shuwa masala. Each family has its own recipe for shuwa masala that typically consists of garlic, black pepper, nutmeg, cumin, coriander, cloves, red chili, lemon juice, oil, and turmeric powder. The marinated meat is wrapped in banana leaves and then tucked into palm fronds sacks. It is then slow cooked for not less than 24 hours in an underground pit over hot embers. Since Oman is a country still deeply rooted in its cultural traditions, people in villages cook shuwa in communal pits. Everybody takes part in digging the pit, lighting the fire and later, lowering the sacks into the pit.

By the time the meat is well roasted and ready to eat, a crisp layer of spices has developed on each piece and a deep, smoky aroma has penetrated the meat. The distinct flavor, however, comes from banana leaves in which the meat is wrapped for slow roasting.

Shuwa is traditionally served over basmati fragrant rice.

I was invited by an Omani family for lunch on the 3rd day of Eid al Adha. They had dug a pit in the back of the house for shuwa. Here are some snapshots from the occasion.

The process

Enjoy the above visual treat. Hope you can try shuwa out at least once in your life.

Sahtain!

(Omani equivalent for Bon Appetit. Literal meaning: double health; before and after eating.)