Recipe
For kapama, in which goat meat is preferred due to its distinctive flavor in the region, the meat is cut into cubes and placed into an earthenware jar (testi). The jar is then inverted and positioned inside a copper vessel. To check whether the meat has cooked, a small amount of meat is placed in the vessel. Water is subsequently added. As the kapama nears completion, rice is added to the cooking liquid. Vegetables such as peppers and tomatoes may optionally be added to the rice, which is cooked in the meat broth. Traditionally prepared during the month of Ramadan for iftar tables, as well as for weddings and funeral meals, kapama is cooked either on a stove or in an oven