The Congo Cookbook » Sitemap » Meat Recipes » Brochettes   [printer-friendly PDF: about - download]
Chicken | Fish | Rice | Soup & Stew | Sauce | Staple | Veg. & Side | Snack | Beverage | Other
Previous page: Boko-Boko


Meat
Recipes


Beef & Greens in Peanut Sauce

Beef in Cumin Sauce

Beef in Wild Mango Kernel Sauce

Boko-Boko

Brochettes

Coupé-Coupé

Domoda

Kitoza

Liboké de Viande

Mafé

Matoke

Mbika with Meat

Mishkaki

Moambé Stew

Mtori

Ndizi na Nyama

Nyama Choma

Oluwombo

Ribs & Eggplant in Peanut Sauce

Sukuma Wiki

Suya

Tanzanian Meat Stew

Wild Boar in Groundnut Sauce
_


Recipe Indexes

Rare Recipes

About this Website

Learn About Africa

About African Cooking

_




The Congo Cookbook ShopMousepad, at The Congo Cookbook Shop
_

A printed book or PDF download version of The Congo Cookbook is available from lulu

Support independent publishing: buy this book on Lulu.


Amazon.com
Search Now:

from: all over Africa | cooking method: broiling-grilling

Brochettes

Kebabs, kabobs, or shish kebabs (from the Turkish, siskebabi, roasted meat) are popular all over the world. What could be more basic than roasting meat on a stick? Scholars think that meat (or other food) was first cooked in Africa tens or hundreds of thousands of years ago -- and Africans have been roasting meat ever since. In French-speaking Africa, sticks of roasted meat are called brochettes, (from the French word for "skewer"), and they are often sold by vendors on city streets. There are lots of ways to prepare brochettes. Lamb (meat and kidneys) is preferred in Northern Africa; in Sub-Saharan Africa various meats are used. The basic process is to marinate the meat, thread it on a skewer, and grill it over a fire. There are no quantities for the ingredients in these recipes: how you make your marinade depends on how much meat you're cooking and what ingredients you like. (However, as a guide, the ingredients are listed by volume from largest to smallest.)

cotton is a cash crop in many african countries

What you need

What you do




Other African Meat-on-a-Skewer recipes

Other meat-on-a-skewer dishes found in Africa are mishkaki, suya, and sosaties, and kofta.

Mishkaki -- Swahili shish kebabs (from Eastern Africa) with an Indian flavor.

Suya -- West African shish kebabs with a peanuty spice rub.

Sosaties (soesaties, sasaties, sassatees, etc.) -- a Malay-inspired dish popular in South Africa, related to satay of Malaysia. Making sosaties involves briefly cooking a complex marinade (of seasonings, spices, apricot fruit or jam, etc.) in which lamb meat is marinated for two or three days before being grilled. (See the "Rare Recipe" excerpts from African Cooking by Laurens van der Post. )

Kofta -- evidently of Turkish origin, brought to Eastern Africa from India and Arabia, are made with a mixture of minced meat and seasonings. It is then molded onto skewers and cooked on a grill. It can also be formed into patties or meatballs and cooked in a pan.


More about Brochettes in the Rare Recipes pages:

Search this website:

 
Web www.congocookbook.com

The Congo Cookbook, www.congocookbook.com; contact
© Copyright, 1999- 2009, Ed Gibbon, The Congo Cookbook (© copyright notice)
www.congocookbook.com/meat_recipes/brochettes.html

Next: Coupé-Coupé