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


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 ShopGet it 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: Southern Africa | cooking method: drying

Kitoza

From the island nation of Madagascar comes Kitoza, which is simply strips of dried or smoked beef. Despite being very simple (though time-consuming) to make, it is delicious. If you want to dry the beef in the sun, start in the morning so as to have the maximum amount of sunlight. Kitoza is served at breakfast with a cornmeal porridge similar to Ugali, or at dinner with Rice and a main dish.

spinning thread in madgascar

What you need

What you do


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/kitoza.html

Next: Liboké de Viande