Les Chichinga et les Koliko
(Skewered Beef with Yam Chips)
 |
| Flavors of Africa |
100 g top blade steak, cut into 1 1/4 inch cubes and butterflied
- Thread onto metal skewers and set aside.
For the tomato sauce:
1 ripe tomato, peeled and chopped
1 shallot, chopped
1 clove of garlic, sliced
1/2 hot red pepper, chopped
1/4 cm fresh ginger
1/4 tsp cumin powder
1/4 beef bouillon cube
- Blend all the ingredients into a paste.
- Cook the paste in oil for 2-3 mins.
- Remove and keep chilled.
25g cornmeal
250 yam, peeled, thickly sliced
Salt to taste
Chopped cilantro for garnish
- Dry fry the cornmeal with a small pinch of salt for 5-7 mins, stirring continuously.
- Remove onto a plate.
- Coat the skewered meat with tomato sauce then dredge with the toasted cornmeal.
- Grill, giving a 1/4 turn every 2 mins.
- Remove and sprinkle with chopped cilantro.
For the Koliko:
- Double fry the sliced yam in hot oil.
- Drain and season with salt to taste.
(Recipe from here)
