Rwandan Brochettes
The Quirky Foodster Team
Ingredients
- Goat meat or beef, cut into cubes — 1 kg (2.2 lb)
- Garlic, minced — 4 cloves
- Oil — 2 tbsp
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Salt and pepper — to taste
Method
- Combine the meat cubes with garlic, oil, cumin, paprika, salt and pepper, and marinate for at least 1 hour, ideally longer.
- Thread the meat onto skewers.
- Grill over hot charcoal, turning occasionally, for 12–15 minutes until charred outside and cooked to preference.
- Serve hot, often alongside fried plantains or grilled tomato.
Introduction: Skewers of marinated, grilled goat or beef, one of Rwanda's most beloved and widely enjoyed main dishes, often served at social gatherings.
Cultural Background: Brochettes hold a treasured place in Rwandan social life, sold at roadside stands and enjoyed at gatherings, the grilled meat skewers often paired with fried plantains and enjoyed alongside a cold drink among friends.
Tips: Marinate for as long as possible for the deepest flavour. Turn the skewers regularly for even charring on all sides.
Variations: Alternate the meat with pieces of onion or tomato on the skewer for variety. Serve with a simple dipping sauce or hot pepper on the side.
Storage: Refrigerate cooked brochettes in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for a few minutes, or briefly under a hot grill.
FAQs:
Q: Where are brochettes typically sold in Rwanda?
A: Roadside stands, bars and casual eateries across the country, often enjoyed as a social meal with friends.
Q: What is traditionally served alongside brochettes?
A: Fried plantains (ibitoki) or grilled tomato are common and beloved accompaniments.
- Goat meat or beef, cut into cubes — 1 kg (2.2 lb)
- Garlic, minced — 4 cloves
- Oil — 2 tbsp
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Salt and pepper — to taste
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