Mojama facts for kids
Mojama
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| Course | Appetiser |
|---|---|
| Place of origin | Spain, Italy |
| Region or state | Valencia, Andalusia, Region of Murcia, Liguria, Sicily, Sardinia |
| Serving temperature | Cold |
| Main ingredients | Tuna |
Mojama (Spanish pronunciation: [moˈxama]; Portuguese: muxama) is a mediterranean delicacy consisting of filleted salt-cured tuna, typical from Huelva and Cádiz (Spain).
Contents
Etymology
The word mojama comes from the Arabic musama (dry), but its origins are Phoenician, specifically from Gdr (Gadir, Cádiz today), the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade.
Method of preparing
Mojama is made using the loins of the tuna by curing them in salt for two days. The salt is then removed, the loins are washed and then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.
Serving
It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds. In Madrid mojama is a very popular mid afternoon tapa and is served with a short beer and olives.
See also
In Spanish: Mojama para niños
