It is time for Omani Shuwa

Ramadhan is coming to an end in a couple of days and people have started preparing for Eid.

This means visits to the traditional markets to get the ideal spices and ingredients for special Eid meals. Muttrah Souq gets busy during this time.

Think about Eid cuisine and the first thing that would come to mind is Omani Shuwa. Omani cuisine celebrates spices, marinades and herbs. For many families, the first day of Eid sets off the preparation of the dish. It takes patience and skill. What is interesting is that it is almost a community affair. As the close neighbourhood would cook their meat in the same pit, but each family might have their mix of spices. Some of the spices include coriander, cumin and nutmeg. The marinated meat is packed like a parcel and dropped into the underground pit.

This is where we see the skilful preparation of the oven as wood is used. The wood used for the pit is from a special tree called ‘Sumr’. And this is also available in the Eid markets. The meat is covered in banana leaves or leaves of date palms and then wrapped in sacks and then the pit is covered.

In most situations, the meat is taken out on the second day, whereas some families prefer to take it out on the third day.

But this traditional Eid dish is gaining attention among tourists as well. As Al Jabal Al Akhdhar gets ready for the current tourism season and Eid holidaymakers, the kitchens are getting ready for Shuwa delight.

“We have already got reservations but the request is also for the Omani Shuwa,” said Chef Samar Khalil from dusitD2 Naseem Resort, Al Jabal Al Akhdhar.

At the hotel, Chef Samar makes sure to use spices from Al Jabal Al Akhdhar not throughout the year but in certain seasons, especially in the summer.

“As a chef, I do give the dish my stamp as well,” he pointed out.

And how would that be? “It is in the sauce,” he replied.

The sauce does have an important spice from Green Mountain.

“Al Jabal Al Akhdhar has very good thyme and I use this as the base for the sauce,” Chef Samar said.

Of course, they do not use an underground sand pit but the meat is covered in banana leaves from Birkat Al Moz.

“Generally there are regular Omani spices but Omani pepper has a special place in the ingredients as well as tamarind. While there have been requests during Ramadhan, the point is people must tell us one day before they want to have it as the meat has to be prepared in the oven for one day - 24 hours,” he noted.

The modern oven is way different but the taste is still captured due to the spices and the wrapped banana leaves...The tender Shuwa meat is served with rice.

@lakshmioman