Qhwab a preserved delicacy

From the eighties till the 2000s, Rabeya Begum, a home-maker from Chattogram's Hathazari upazila had no refrigerators at their house. So whenever Eid-ul-Azha came around, she had to opt for a unique technique to preserve the meat -- by making Qhwab.

"Qhwab is our traditional technique of preserving meat. We use this method to eat meat throughout the year," she said.

Every year during Eid-ul-Azha, people of each region preserve the meat of the sacrificial animals differently. However, for many in Chattogram Qhwab is a very popular method of preservation.

Many residents also make Qhwab to send it to relatives and friends living abroad.

Khaleda Begum, a mother of two expatriates, said, "My two sons stay in other countries so we make Qhwab and send it to them every year."

MAKING QHWAB

Aysha Siddika, a home-maker from Chattogram, shared her way of making Qhwab.

She said, "At first, we separate the fat from the meat. Then we cover the meat in a spice paste and season it adequately with salt. After marinating, the pieces of meat are cooked several times without water."

She added, "The meat should be boiled until dried but not burned. After this process is over, the dry meat pieces are kept under the sun. After a few days of sun-drying, the meat is kept in large containers."