Africans definitely don’t joke with our grilled meat! Step into any social or family gathering and you’re likely to see a barbecue spot with as many people around it waiting for their turn to help themselves to some hot and spicy meat! As a matter of fact, where two or more Africans are gathered for a drink or two, expect some assortment of grilled meat/chicken on their table.
Below is out selected top 3 best African grill delicacies for your perfect weekend and foodies Friday.
Braai means “barbecue” or “roast” in Afrikaans. Check out the video and recipe below.
West Africans can attest to the fact that Suya (meat kebab) tastes so heavenly. This is a very popular street food and delicacy in Nigeria, Ghana, Cameroon, Niger and some parts of Sudan.
Check out the recipe for Suya courtesy geniuskitchen.com.
- 3 teaspoons finely ground roasted peanuts
- 1 teaspoon cayenne pepper or 1 teaspoon red peppers or 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
- 1 onion, peeled and cut into chunks (optional)
- 1 tomatoes, cut into chunks (optional)
- 1 sweet green pepper, cleaned and cut into chunks (optional)
- Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
- If the peanut powder is oily, wrap it in an absorbent paper (paper towel) and squeeze for a minute or two.
- Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper — for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
- Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
- Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
- Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat).
Arguably the most popular dish in Kenya, “Nyama Choma” means “roast meat” in Swahili. It is usually eaten with ugali, a meal made with maize, millet or sorghum flour and kachumbari, which is an onion and tomato salad.
Check out the recipe for Nyama Choma courtesy whats4eats.com.
- Goat or beef meat, cut into bite-sized chunks — 2 pounds
- Oil — 3 tablespoons
- Warm water — 2 cups
- Kosher or sea salt — 2 tablespoons
- Prepare your grill and have it hot. Toss the meat with the oil, then thread it on skewers. Stir the salt into the warm water until it is fully dissolved.
- Grill the skewered meat, basting it occasionally with the salt water, until it is cooked to your desired doneness.
- Remove the meat from the skewers and serve with kachumbari salad and ugali.