300 calories per serving
This recipe makes 8 servings
The history of the "Grilled Meat Brochettes with Ugali" recipe dates back to ancient times in Rwanda, when traditional cooking methods were passed down from generation to generation. This emblematic recipe is an integral part of Rwandan culinary culture and deeply rooted in the country's gastronomic traditions.
Meat skewers were originally prepared by local people for special occasions, such as celebrations, weddings and community feasts. The dish became popular because of its simplicity, delicious taste and ease of preparation over an open fire or grill.
Preparation
35 Minutes
Cooking
15 Minutes
Total
50 Minutes
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Stage reorganization :
Step 1: Preparing the marinade
In a bowl, combine chopped onion, crushed garlic, vegetable oil, tomato paste, paprika, curry powder, salt and black pepper to prepare marinade for meat skewers.
Step 2: Marinade the meat
Add the meat cubes to the marinade and mix thoroughly to coat each piece. Cover the bowl and marinate for at least 2 hours, preferably overnight, to intensify the flavors.
Step 3: Preparing the Ugali
In a saucepan, bring the water to the boil with a pinch of salt. Reduce heat to medium and slowly stir in corn flour, stirring constantly to avoid lumps. Continue stirring until the mixture thickens and becomes homogeneous.
Stage 4: Ugali rest area
Remove the pan from the heat once the Ugali has reached the desired consistency. Cover the pan and leave to stand for a few minutes to allow the Ugali to solidify further.
Step 5: Preheating the grill
Preheat grill or barbecue to medium-high heat.
Step 6: Threading skewers
Thread pieces of marinated meat onto wooden or metal skewers.
Step 7: Cooking the skewers
Grill meat skewers on preheated grill, turning occasionally, until cooked through and lightly caramelized.
Step 8: Service
Serve grilled meat brochettes with Ugali. Serve with Rwandan hot pepper sauce and a fresh salad for an authentic Rwandan culinary experience. Bon appétit!
The meat used in this recipe was traditionally beef, chicken or goat, livestock commonly found in Rwanda. These meats were cut into cubes, marinated in a mixture of spices and local ingredients, then threaded onto wooden or metal skewers before being grilled over hot embers.
Ugali, the traditional accompaniment to this dish, is a preparation of cornmeal cooked in water. It has become a staple food in Rwanda due to its simplicity and economy, as well as its nutritional value.
Over the years, this recipe has been handed down from generation to generation, with each family adding its own personal touches and spice variations, resulting in numerous regional versions of this preparation.
Today, meat skewers with Ugali are still very popular in Rwanda, and are also served in the country's traditional restaurants. This tasty dish has become an icon of Rwandan cuisine, bearing witness to the culinary history and customs of the Rwandan people.
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