Djiboutian Spiced Dried Beef Stew

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A traditional Horn of Africa specialty, muqmad is salt-cured, sun-dried beef that gets braised slowly with warming spices, onions, tomatoes, and potatoes. This humble one-pot dish transforms chewy strips of preserved meat into a richly aromatic, deeply savory stew. Serve it over rice or scoop it up with warm flatbread for an authentic Djiboutian home-cooked meal.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 25 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 1480 mgSodium
• 780 mgPotassium
• 60 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Dried Beef

• 1 lb (450 g) dried cured beef (muqmad), cut into 1-inch pieces
• 4 cups warm water, for soaking

For the Spice Blend

• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp freshly ground black pepper
• 1/2 tsp red chili flakes (optional)

For the Stew

• 3 tbsp ghee or vegetable oil
• 2 large yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 medium tomatoes, diced
• 2 medium Yukon Gold potatoes, peeled and cubed
• 3 cups beef broth or water
• 1 tsp salt, plus more to taste
• 1/4 cup fresh cilantro, chopped, for garnish

Directions

1. Place the dried beef in a large bowl, cover with warm water, and soak for 30 minutes to 2 hours depending on saltiness, then drain and pat dry.
2. While the beef soaks, combine the cumin, coriander, turmeric, cardamom, cloves, black pepper, and chili flakes in a small bowl.
3. Heat the ghee in a heavy pot over medium heat, add the onions, and cook for 6 to 8 minutes until golden and soft.
4. Add the garlic and ginger and sauté for 1 minute until fragrant, then stir in the spice blend and toast for 30 seconds to release the aromatics.
5. Add the diced tomatoes and cook for 4 to 5 minutes until they break down into a thick, jammy sauce.
6. Add the drained dried beef, potatoes, broth, and salt; bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the beef is tender and the potatoes are cooked through.
7. Uncover and simmer for another 10 minutes to thicken the sauce slightly, then taste and adjust the salt as needed.
8. Remove from the heat, let rest for 5 minutes, garnish with fresh cilantro, and serve hot over rice or with flatbread.

Cook’s Notes

• Authentic muqmad can be found at African or Middle Eastern grocers; if unavailable, look for plain unsalted beef jerky as a substitute and reduce added salt.
• The soaking step is essential to draw out excess salt; taste the soaking water after 30 minutes to gauge how long to soak.
• For a more traditional flavor, add a small pinch of fenugreek seeds or a bay leaf while the stew simmers.
• Serve with basmati rice, warm flatbread, or a side of plain yogurt to balance the rich, salty intensity.
• The stew develops even deeper flavor the next day, so leftovers reheat beautifully for up to 3 days in the refrigerator.

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