Sunday 22 / December / 2024
Muscat:Shuwa has been a part of the Omani culture since ages. On the first day of Eid Al Fitr, roasted lamb, sheep, goat or even camel meat, which is blended with local spices for up to 48 hours, is wrapped in banana leaves, and kept in a date palm or jute bag and lowered into a deep fire pit underground.
On the third day of Eid Al Fitr, citizens take out the slow cooked meat that becomes tender and juicy under intense heat.
This meat is unique to the country because of special Omani spices blended with meat and this custom has been continuing here for hundreds of years.
Shuwa is eaten with rice, and is considered one of the signature cuisines on every platter in Oman during Eid.
Shuwa is best served with saffron or spiced rice and a yoghurt-based salad. The leftovers are kept till the next day for making shawarmas.
This process of slow cooking encases the meat in a thick crust of spices, beneath which lies tender pieces of flesh that falls straight off the bone.
Shuwa is cooked in a special underground pit after it is blended with special spices. The special oven is prepared by putting a drum or a metal container in a pit.
Fire is lit in the container and meat sacks are dropped into the pit. The container is closed with a lid to make it air tight.
