Brochettes (Rwandan)
Rwanda's skewer nights: goat or beef brochettes grilled over charcoal and eaten with fried plantain, chips and fiery pili-pili at the bars of Kigali. Ingredients: goat or beef, onions, peppers, salt, oil; pili-pili chile sauce, fried plantains (mizuzu) or chips mayonnaise (the beloved combo).
What it is
Rwanda's skewer nights: goat or beef brochettes grilled over charcoal and eaten with fried plantain, chips and fiery pili-pili at the bars of Kigali. Ingredients: goat or beef, onions, peppers, salt, oil; pili-pili chile sauce, fried plantains (mizuzu) or chips mayonnaise (the beloved combo). Recipe: 1) Cube and salt the meat; skewer with onion and pepper. 2) Grill slowly, turning, until charred at the edges. 3) Rest. 4) Serve with sauce. Serve: with mizuzu and cold drinks — brochettes are Rwanda's evening institution. Flavor: smoky, simple, fire-laced. History: the brochette (French-named, Rwandan-hearted) is the anchor of the country's bar culture. See also: Isombe, Mizuzu.
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