7 billion neighbors

African gastronomy: meat specialties

Audio 48:30

An example of Chicken Yassa, a typical dish from Senegal.

(Illustration) Creative Commons CC BY-SA 4.0

By: Emmanuelle Bastide

1 min

Be it beef, mutton or chicken, meat is the basis of many specialties on the continent. 

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Yassa, mafé, soya, kilichi or Doro Wat, all these meat-based dishes are the richness of African gastronomy.

Boiled, roasted, grilled, seasoned with spices, herbs or peppers, there are many ways to prepare and cook meat.

What are the preferred cooking methods depending on the type of meat?

How to accompany the meat?

Overview of recipes from the continent and advice from our chefs.  

This show is a rerun from Tuesday, October 12, 2021. 

With :

Anto Cocagne

, Chef Anto, chef at home, author of

Goûts d'Afrique

(Mango editions)

Christelle Vougo

, Ivorian chef of the restaurants,

Saakan

,

Norima , and the

Zanda

caterer

in Abidjan, Côte d'Ivoire. 

Christian Apérano

, Gabonese chef and founder of the 

Coupés Coupés France brand

Roger Dushime

, Belgian-Rwandan food blogger creator of the 

Cordon bleu du bled instagram page

This show is a rerun of May 31, 2021

Musical programming

:

►

Mango

–Kamauu 

► Ma Go - Singuila 

The recipes

:

Chef Anto's Sunday roast chicken © Afrocooking

Sunday Chicken by Chef Anto


► Ingredients for 4 people:


1 whole free-range chicken


1 onion


2 cloves of garlic


2 peppers


1 lemon


1 finger of ginger


1 tsp Nététou / slice/


½ bunch of parsley


3 tbsp vegetable oil


Salt and pepper


► Preparation:


- Wash the herbs and peel the garlic, onion and ginger.

Mash the garlic, ginger, onion, parsley, and chilli until you get a condiment paste.

Add the nététou and mix well.


- Wash the chicken and prepare it: Remove the feathers, the remaining offal, cut the legs and tie it.


- Season the chicken with salt and pepper and brush it with the condiment paste.

Sprinkle with lemon juice.


- In a large pot, pour a drizzle of olive oil.

Put the chicken in the casserole and brown it over high heat for 10 minutes.

Once the chicken is golden.

Cover and simmer for 1 hour over low heat.

► Tips:


- In this recipe, the chicken can be cooked whole or cut into pieces.


- It can also be baked.

In this case, season it and put it in a roasting pan for cooking in an oven at 180°C- th.6 for 1 hour.


- You can cook starchy foods with the chicken (yam, cassava, sweet potato, or potato) so that they will soak up the cooking juices and be tender.

Isombe by Roger Dushime, creator of the instagram page Cordon bleu du bled © Roger Dushime

Isombe recipe by Roger Dushime



The recipe is found in Rwanda and Burundi under the name of isombe, known in the DR Congo under the name of Pondu, in Reunion under the name of brede manioc, in Mayotte and in the Comoros under the name of mataba with variations. 



► Ingredients for 6 to 8 people: 

  • 100 gr of dried and pre-cooked cassava (possible to replace with 500 gr of frozen spinach) 

  • 700 gr of meat with bone (goat, button, beef or pork) 

  • 200ml tinned tomatoes 

  • 2 shallots 

  • 2 cases.

    tomato puree 

  • 1 leek

  • 2 laurels 

  • 1 habanero pepper 

  • salt and pepper

  • 1 clove of garlic 

  • 2 liters of water 

  • 2 cases.

    palm oil

  • a drizzle of sunflower oil

► Preparation

:

1) Brown the meat cut into small pieces in sunflower oil.

It is important to have pieces with bones.

The meat should sear.

This is what will give the taste.


2) Add the finely chopped shallots and brown them before adding the leek cut into small pieces.

Brown for 5 minutes.  


3) Mix the garlic, the canned tomato, the tomato puree and half the pepper and incorporate the mixture into the preparation.

Mix well and cook. 


4) Add 2 liters of water (1 liter if it is with spinach), palm oil and bay leaf.

Salt and pepper.

Cook for 1 hour to 1½ hours over medium heat. 


5) The dish is ready when the sauce has reduced well.

The meat should pull away from the bones on its own.

In Réunion and other parts of Africa, smoked chicken and sausage are served, for example. 


5) Serve hot with white rice. 

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