Rwandan Brochettes (Grilled Meat Skewers)
Rwanda
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
Brochettes are skewered grilled meat, and in Rwanda they are the food most reliably present wherever people gather in the evening. Goat is the usual choice, threaded onto skewers with onion, grilled over charcoal, and eaten standing at a bar, sitting in a restaurant, or bought from a street vendor on the way somewhere else. The word is French, meaning skewer, and its presence in Rwandan usage is a plain marker of the colonial period. What the word describes is entirely Rwandan: a particular cut, a particular char, and a particular way of eating, with grilled or fried plantain, potatoes and a fresh salad alongside. They are not heavily spiced, which distinguishes them sharply from the grilled meat traditions further west. Where Nigerian suya is built on a dry spice coating and West African peppered goat is aggressively hot, a Rwandan brochette is seasoned simply and relies on the meat and the fire. Heat, when it is wanted, arrives separately at the table as akabanga, the thin orange Rwandan chilli oil that is sold in small bottles and used a drop at a time. That separation of meat and heat is a matter of preference in Rwanda rather than an absence of one.
The word brochette entered Rwandan usage from French during the colonial period, describing skewered grilled meat that became established as a Rwandan bar and street food. Its earliest documented date in Rwanda is uncertain.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Combine the bite sized goat meat in a large bowl with half the minced garlic, half the chopped parsley, the tomato paste and a pinch of salt and pepper. Mix so all the meat is coated evenly.
Cover and leave to marinate for at least 30 minutes, or refrigerate for several hours or overnight for better flavour.
While the meat marinates, soak wooden skewers in water for about 30 minutes so they do not burn.
In a separate bowl, mix the olive oil with the remaining minced garlic, the chopped chillies and a pinch of salt and pepper. This is the basting mixture.
Thread the marinated goat onto the soaked skewers, alternating with pieces of chopped onion. Pack the meat and onion closely together.
Preheat the grill to medium high. If using charcoal, wait until the coals are hot and have turned white.
Grill the brochettes for about 10 to 15 minutes, turning occasionally and basting with the prepared mixture.
Cook to the doneness you want. They are conventionally served slightly charred and well cooked through.
Transfer to a platter and scatter the remaining chopped parsley over the top.
Notes personnelles de Deborah Olayiwola4 avis
picked up some fresh goat shoulder from my local butcher in Croydon for this. back home in Ghana we do suya/chichinga mostly but this Rwandan style with tomato paste in the marinade and the garlic chilli basting oil is so good chale. tender meat and the charred onions hit different.
Left the goat in the tomato paste and garlic marinade overnight inside fridge before grilling on my charcoal barbecue. That chilli and olive oil basting mix at the end made the meat so tender and juicy o. My husband ate almost all the skewer sha!
couldnt get good goat at sainsburys so used diced mutton from the turkish shop. quick question abeg, did your wooden skewers not char even after soaking for 30 mins? mine still caught fire on the edges on my oven grill, maybe I need metal ones. parsley and red chillies in the oil basting was lovely though e sweet
Goat meat here in Lagos can be tough so 30 mins cooking wasnt quite enough for mine to soften properly, had to leave them on the grill longer. But that basting oil with the minced garlic and fresh chillies is top tier. Next time ill pre-cook the goat slightly or marinate even longer.