Ntaba (Grilled Goat)
Kinshasa's grilled goat and beef: brochettes and whole cuts roasted at the nganda bars, cut over the fire and eaten with pili-pili, onions and kwanga cassava bread. Ingredients: goat or beef, salt, chiles, onions, oil; kwanga (fermented cassava bread), mayonnaise (urban style).
What it is
Kinshasa's grilled goat and beef: brochettes and whole cuts roasted at the nganda bars, cut over the fire and eaten with pili-pili, onions and kwanga cassava bread. Ingredients: goat or beef, salt, chiles, onions, oil; kwanga (fermented cassava bread), mayonnaise (urban style). Recipe: 1) Salt the meat; skewer or grill whole. 2) Roast slowly over charcoal. 3) Cut at the fire into bite pieces. 4) Serve on paper with onions and pili-pili. Serve: at night ngandas with Primus or Skol beer — Kinshasa's soundtrack included. Flavor: smoky, salty, social. History: the nganda (riverside bar-restaurant) is Kinshasa's institution, and its grill is the city's hearth. See also: Liboke (Fish Parcels), Pondu.
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