Street Food
Masikita
Ingredients
- 680g (1.5 lb) Beef, cut into small cubes
- 30ml (2 tbsp) Vegetable oil
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- as needed Wooden skewers, soaked in water
Method
- Toss the beef cubes with the oil, garlic, salt, and pepper.
- Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Thread the beef cubes tightly onto the soaked skewers.
- Grill over hot charcoal or a grill pan for 2 to 3 minutes per side, until charred outside and cooked to preference.
- Serve hot, often with a side of sakay sauce.
Introduction: Masikita are small, tightly packed grilled beef skewers, one of the most popular street foods in Madagascar, cooked over charcoal braziers on nearly every street corner.
Cultural Background: Their smoky aroma is a familiar part of evening streets in cities and towns across the island.
Tips: Pack the meat pieces tightly on the skewer so they stay juicy and char evenly.
Variations: Zebu beef is traditional; regular beef works well as a substitute outside Madagascar.
Storage: Refrigerate cooked skewers for up to 2 days.
Reheating: Reheat briefly on a hot grill or skillet to restore some char.
Nutrition: Approx. 260 kcal, 30g protein, 1g carbohydrates, 15g fat per serving.
FAQs:
Q: What is masikita traditionally served with?
A: It's often eaten on its own as a snack, or with sakay chili sauce and sometimes bread.
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