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A printed book or PDF download version of The Congo Cookbook is available from lulu

from: Eastern Africa | cooking method: broiling-grilling

Mishkaki

From coastal Eastern Africa, Mishkaki (or Mishakiki) are skewer-grilled marinated meat: Swahili shish kebabs. They are especially good at sunset, in Zanzibar's Forodhani gardens -- worth the trip!

What you need

one teaspoon fresh ginger root, peeled and finely grated
one or two cloves garlic, minced
one small ripe tomato, peeled and crushed (or a tablespoon of tomato paste), (optional)
one-half teaspoon tamarind paste, and/or a half-teaspoon of curry powder or similar spices, (optional)
two tablespoons oil
two tablespoons water
black pepper, to taste
salt, to taste
one to two pounds beef, cut into bite-sized cubes (chicken can also be used)

What you do

In a clean glass bowl, combine all marinade ingredients (everything except the meat or chicken). Stir vigorously until everything is well mixed.
Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
Place the marinated meat on skewers (if you like, chunks of onion or green pepper can be alternated with the meat).
Cook over an outdoor grill over hot coals or in the over broiler until meat is done. Serve with Chapati or Rice or bread, as an appetizer or main course.

Also see: Brochettes.

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