How to spice Sallah meat

Eid al-Adha is one of the biggest occasions on the Muslim calendar.

During this occasion, Muslims across the country sacrifice an animal, usually a ram, cow, or camel, to commemorate Prophet Abraham’s great act of genuine submission to the will of God.

Also portion of the meat prepared is for yourself, another portion for the neighbours and friends, while the last portion is for the less privileged.

Muslims prepare different kinds of meals with the meat.

The Spectator’s nutrition column is here to give readers creative ways of spicing up meat dishes to last longer.

-Grilled meat can be grilled as it involves direct dry heat to make the meat ten­der. The meat is cut into sizeable amount, seasoned and grilled until cooked.

-Fried meat: Another way of preserving meat is by frying. This is one of the oldest and simplest methods of spicing meat. Meat is steamed and fried for 30 minutes.

-Peppered meat: The peppered meat is anoth­er delicacy that can be prepared using the Sallah meat. First, wash the meat, cut and season with the ingredients allow it to mari­nate. This marinating process helps the meat not only to be well seasoned, but to be tender.

-Meat stew can be used to prepare tomato stew. When slices of meat are stewed they add flavour to the stew and become tender and delicious to eat.

-Shredded meat: This beef rec­ipe is from the Northern part of the country. The dried, shred­ded meat floss can be eaten as a snack or sprinkled over rice or stuffed inside bread. It also goes along so well with ‘masa’ (baked rice or corn flour).

-Pepper soup: The ram head and legs can also be used to prepare pepper soup. After scrapping the hair, the ram head could be cut into pieces, making sure that the essential parts are properly washed and used for pepper soup.

By Linda Abrefi Wadie