Mojama

Mojama is a Mediterranean delicacy made from salt-cured tuna fillets, especially popular in regions like Huelva and Cádiz. The term "mojama" is derived from the Arabic word "musama" meaning dry. This exquisite treat has roots dating back to the Phoenicians, who settled in Gadir (modern-day Cádiz) and developed the method of drying tuna in sea salt for preservation and trade.

The process of making mojama involves curing tuna loins in salt for two days. Subsequently, the salt is washed off, and the loins are left to air-dry in the sun for approximately fifteen to twenty days, adhering to traditional methods.

When ready to consume, mojama is typically served in thin slices drizzled with olive oil. It pairs excellently with chopped tomatoes or almonds. In Madrid, it’s a cherished mid-afternoon snack often enjoyed with a small beer and a side of olives.