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Brochettes are a traditional Rwandan meat meal. It is a skewered meat dish that is considered Rwanda’s national dish. They are often made with goat, beef, chicken, or pork meat and are typically served with potatoes in restaurants or as a street snack. Also, deep-fried bananas, fresh salad, and sauce can be taken as side dishes for Brochettes. Goat is often the best choice to achieve the crunchy desired result.
You can make your it extra tasty by adding vegetables to the meat on the skewer. It can be cooked by marinating with sauce and then grilled or roasted over hot coals. It’s similar to Nigerian peppered goat meat, but Rwanda brochettes aren’t usually very spicy.
However, if you want to kick up the heat, you can sprinkle some extra chili pepper on the meat. Or, you can use the traditional Akabanga sauce, which is a locally made chili sauce. It’s thin, orange, and packs a real punch!
Brochettes in English
The word “brochettes” is actually a French word, and its meaning translates into English as “skewers.” In the culinary context, it refers to various types of grilled skewered meats or vegetables. So, when we talk about Rwandan brochettes, we specifically refer to the popular skewered meats in Rwanda.
What Meat is Best for Brochette?
The best meat option depends on personal preference, but popular choices include chicken and beef, as they are versatile, tender, and easily absorb marinade flavors. But for Rwanda brochettes, goat meat(chevon) or lamb are mainly used to achieve the crispy and crunchy taste.
How Do You Serve Brochettes?
Rwandan brochettes can be served in various ways, depending on the occasion and personal preference. Here are some common ways you can serve it:
- With potatoes: Often served with boiled or fried potatoes in restaurants. The potatoes can be seasoned with salt, pepper, and other spices to add flavor.
- As a snack: They are also sold as a popular street food snack in Rwanda. They can be eaten on their own or with vegetables.
- With vegetables or salad: It can be served with grilled or roasted vegetables such as onions, bell peppers, and tomatoes, as well as salad.
- With rice: Can also be served with a side of rice, either plain or seasoned with spices.
Rwandan Brochette
Ingredients
- 1 kilo goat meat
- 2 medium onions
- tomato paste
- 2 fresh chilies, eg red thai chilli
- 6 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 bunch fresh Italian parsley
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine the bite-sized pieces of goat meat with half of the minced garlic, half of the chopped parsley, the tomato paste, and a pinch of salt and pepper. Mix well to ensure all the meat is coated evenly.1 kilo goat meat
- Cover the bowl and let it marinate for at least 30 minutes, or you can refrigerate it for a few hours or overnight for better flavor absorption.
- While the meat is marinating, soak wooden skewers in water for about 30 minutes to prevent them from burning when grilling.
- In a separate bowl, mix the olive oil with the remaining minced garlic, chopped chilies, and a pinch of salt and pepper. This will be used to baste the brochettes while grilling.2 fresh chilies, eg red thai chilli, 6 cloves garlic (minced)
- Thread the marinated goat meat onto the soaked skewers, alternating with pieces of chopped onion. Make sure to pack the meat and onions closely together for maximum flavor. Repeat until all the meat is used up.
- Preheat your grill to medium-high heat. If using charcoal, wait until the coals are hot and have turned white.
- Place the assembled brochettes on the grill and cook for about 10-15 minutes, turning them occasionally. Baste the brochettes with the prepared marinade during the grilling process to keep them moist and add flavor.
- The meat should be cooked to your desired level of doneness, but it's traditionally served slightly charred and well-cooked.
- Once the brochettes are cooked to your liking, remove them from the grill and place them on a serving platter. Sprinkle the remaining chopped parsley over the top for garnish.1 bunch fresh Italian parsley