African barbecue: African-style recipes for meat and sausages

Accompany us on a virtual culinary journey: We offer 8 tasty recipes for African-style grilled food. Indeed, no kitchen is as varied as the African one. The locals enrich the traditional dishes from the continent with European and Asian ingredients and like to experiment with new tastes. The Africans cook mainly by feeling and always put their grill plates differently. Get yourself and your family in the right mood for experimenting with a tempting mix of spices. We explain how you can balance the scents in the food and show you how creative African barbecuing can be.

Grilling African: Merguez is a North African sausage

african grill recipe for merguez with vegetables

Merguez (comes from Arabic) is a North African spicy sausage. Originally it was only made from lamb, but now a combination of lamb and beef has successfully established itself. The recipe was brought from Africa to France over 100 years ago and caused a sensation there. Over the years, the sausage has crept into the hearts of other Europeans. Here is an overview of the ingredients necessary for the grill recipe with lamb only:

  • 2 tsp ground cumin
  • 2 tsp ground fennel
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 3/4 tsp ground cardamom
  • 1.5 kg lamb shoulder and lamb rib meat
  • 1/3 cup of extra virgin olive oil
  • 2-3 pinches of coriander
  • 3 stems of mint
  • 6 cloves of garlic, pressed
  • Salt to taste
  • 1 tbsp chilli flakes
  • 2 tablespoons of vinegar

If desired, you can mix the lamb with beef.

Merguez sausage recipe for grilled food and tips for side dishes

How to make merguez sausages:

1. Put the vinegar in a small bowl and mix with water in a ratio of 1: 1. Soak the chilli flakes in it.

2. Chop the lamb into small pieces, mix with the spices and chill for half an hour.

3. Put the meat mass cooled in the freezer into the meat grinder (for example from Kitchen Aid) and knead. Then fill them into a sausage casing and process them into 15 cm long sausages.

Grilling African: Recipe for Mishkaki skewers

african grill recipe for mixed persimmon african skewers

The next recipe takes us to Tanzania and is guaranteed to bring a touch of the exotic to the kitchen. The Tanzanian Mishkaki skewers are in principle very similar to the Shish-Kebab, a dish from the Far East. If you follow the original recipe, then you should grill the beef skewers. Throughout Europe, however, variants with turkey breast have also successfully established themselves. The turkey meat is great for summer. Here is an overview of the necessary ingredients:

For the marinade and meat skewers:

  • 1 kg of meat (beef or turkey breast), large diced
  • 80 g tomatoes, variety “Black Plum”, finely chopped. This variety has a slightly sweet taste
  • 40 g papaya, cut into small pieces or diced
  • 1 tbsp lemon juice
  • 3 tablespoons of cooking oil

The spice mix consists of the following spices:

  • 2 pinches of mild curry, ground
  • 4 cloves of garlic, pressed
  • 1 pinch of chili powder
  • 1/3 teaspoon cayenne pepper, ground
  • 6 thin slices of ginger
  • Salt to taste

For the sauce:

  • 1 large onion, chopped
  • 1 tablespoon of cooking oil
  • 450 g “Black Plum” tomatoes, fresh
  • 100 g water
  • Half lemon juice, freshly squeezed
  • 1 tbsp sugar or honey
  • Salt to taste

1. Mix all the spices for the spice mix well in a bowl. Set aside 4 pinches of the spice mix for the sauce.

2. Mix all ingredients for the marinade in a hand blender to a smooth mass. First put the meat in a freezer bag and then pour the marinade over it. Close the bag and refrigerate overnight.

3. The next day, first put the onion in a saucepan and sauté until translucent. Then put the ingredients for the sauce in a saucepan and bring to a boil. Reduce the heat to low and simmer covered for several minutes. Season the sauce with the 4 pinches of the spice mix.

4. Grill the mishkaki skewers and serve with rice and onion sauce.

African barbecues: Katikati chicken drumsticks in a Cameroonian way

african grill recipe for katikati grilled chicken with vegetables

We will soon go to West Africa and Cameroon, where the recipe for the now world-famous Katikati chicken legs comes from. Here are the ingredients for the West African chicken:

  • 6 chicken drumsticks
  • 1 small onion, finely chopped
  • 3 cloves of garlic, pressed
  • 3 pinches of white pepper
  • 1/4 tsp cayenne pepper
  • chicken broth
  • Sea salt to taste
  • 2 tsp rapeseed oil
  • 1 tsp tomato paste
  • 3 tomatoes of the “Roma” variety
  • 1/4 yellow onion, finely chopped

Preparation:

1. Thoroughly rinse the chicken drumsticks with cold water, pat dry on kitchen paper and prick 5-6 spots with a roulade needle.

2. Mix the ingredients for the marinade in a saucepan and heat. Take the pot off the stove and let it cool.

3. Brush the chicken drumsticks with the marinade and then put them in a sealable freezer bag. Chill overnight.

4. The next day, grill the chicken drumsticks at 180 degrees Celsius in the indirect area of ​​the coal grill. When their core temperature is 80 degrees, the legs are done.

5. You can serve green salad with eggs, onions and peppers as a side dish.

Grilling African: Moroccan recipe for kefta kebab

African grill recipe for Moroccan kefta kebab

A recipe will soon come from Morocco. The kefta kebab is prepared from beef and lamb and served with grilled vegetables. Here are the ingredients necessary for the delicious recipe:

  • 300 g lamb
  • 300 g beef
  • 1/2 onion, diced
  • 3 cloves of garlic, pressed
  • 2 tsp cumin
  • The oriental spice “sumac” (has a fruity note and slightly sour taste)
  • Salt to taste
  • Pinch of pepper
  • 1/2 cup of parsley, fresh, chopped
  • 1/2 tsp chilli

Preparation:

1. In a large bowl, mix the lamb and beef with the onion, garlic, cumin, sumac, salt, pepper, parsley and chilli.

2. Shape the kebabs with your hands and stick them on skewers.

3. Grill the kefta kebabs with vegetables and serve on a plate with the grilled vegetables.

Grilling African: Recipe for Boerewors from South Africa

african barbecue recipes for connoisseurs from South Africa

Boerewors is a typical sausage for South African cuisine. It is made extra long and then rolled up into a spiral. The word Boerewors is derived from the African word “boer” (farmer) and the Dutch word “worst” (sausage). The sausage is served with beans, tomatoes and bread. Here is the recipe for the sausage:

  • 300 g beef
  • 300 g lamb
  • 3 pinches of coriander
  • Black pepper
  • 3 pinches of thyme
  • 2 pinches of ground nutmeg
  • 3 tbsp Vinegar malt vinegar
  • Worcester sauce

Preparation: 1. Chop the meat with a sharp knife or turn it through the meat grinder.

2. Put all ingredients in a large bowl and mix well. The end result should be a slightly sticky mass that is difficult to remove from the work surface.

3. Fill the sausage into a sausage casing, roll it in a spiral and place it in the freezer for an hour.

4. Grill the sausage and serve with vegetables, beans or grilled bread.

Grilling African: Sosaties skewers

African grilling sosaties Prepare shish kebabs

Another South African shish kebab recipe, the so-called sosaties, is guaranteed to get compliments. Sosaties were originally made only in Cape Malay. As the name suggests (“saus” – spicy African sauce and “sate” – meat), it is meat in a spicy marinade. Here are the necessary ingredients:

  • 400 g lamb, diced
  • 1 medium onion, finely chopped
  • 3-4 tablespoons of cooking oil
  • 2 cloves of garlic, pressed
  • 2 pinches of ginger, ground
  • 2 tbsp wine vinegar
  • 1 tbsp apricot jam
  • dried apricots
  • 3 pinches of cumin
  • 3 pinches of curry powder

Preparation: 1. Sauté the onion and then sauté with the garlic and ginger until translucent.

2. In a bowl, stir the vinegar with the jam, the curry powder and the cumin into a smooth mixture and chill.

3. Place the lamb in a freezer bag and pour the marinade over it. Chill overnight.

4. Immerse the dried apricots in water until soft.

5. Alternately put the dried apricots, onion and lamb on skewers and grill.

Steak with mango marinade

african steak with mango grill recipes quickly

The Africans are real connoisseurs and love to experiment with exotic fruits and meat. No wonder that the steak with mango marinade is popular across the continent. Here are the ingredients:

  • Lemon zest, grated
  • Juice from a lemon
  • 3 tablespoons of olive oil
  • 3 large cloves of garlic, pressed
  • 2 tsp oregano
  • 2 tsp cumin
  • 2 tsp sea salt
  • 1/2 orange peel, grated
  • Pinch freshly ground pepper
  • Steaks 1-2 cm thick, 4 pieces
  • 2 mangoes, diced
  • lime

Preparation: 1. Put all the ingredients for the marinade, ie the lemon peel, the lemon juice, the olive oil, the cloves of garlic, the oregano, the cumin, the salt, the orange peel and the pepper into a large bowl and use the mixer to make a smooth mixture puree.

2. Reserve two spoons of the marinade for the mangoes, put the remaining marinade together with the steaks in a freezer bag and refrigerate overnight.

3. Grill the steaks the next day. Throw away the excess marinade in the freezer bag and stop using it. Cut the mangoes into pieces and drizzle with the two spoons of marinade. Garnish the steaks with the mangoes and serve warm.

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