Join us on a virtual culinary journey: We offer you 8 tasty onesAfrican style grilled recipes. In fact, no cuisine is as diverse as African. The locals enrich traditional dishes from the continent with European and Asian ingredients and like to experiment with new flavors. The Africans cook primarily by feeling and always put together their grills differently. Get yourself and your family in the mood for this experimental kitchen with a tempting spice mix. We will explain to you how you can balance the scents in the grilled food and show you how creative African grilling can be.
African grill: Merguez is a North African sausage
Merguez (comes from Arabic) is a North African spicy sausage. Originally it was only made from lamb, but a combination of lamb and beef has now become popular. The recipe was brought from Africa to France more than 100 years ago and caused a sensation there. Over the years, the bratwurst has crept into the hearts of other Europeans. Here are the necessary onesIngredients for the grill recipet only with lamb at a glance:
- 2 teaspoons ground cumin
- 2 tsp fennel, ground
- 2 teaspoons coriander, ground
- 2 tsp Paprika
- 2 TL Cayenne Pfeffer
- 3/4 TL Cardamom, ground
- 1.5 kg lamb shoulder and lamb rib meat
- 1/3 cup olive oil, extra virgin
- 2-3 The price Coriander
- 3 stalks of mint
- 6 garlic cloves, pressed
- Salt to taste
- 1 tbsp Chilli flakes
- 2 tbsp vinegar
If desired, you can mix the lamb with beef.
This is how the Merguez sausages are made:
1. Place vinegar in a small bowl and mix with water in a 1:1 ratio. Soak the chili flakes in it.
2. Chop the lamb into small pieces, mix with the spices and chill for half an hour.
3. Place the meat mixture that has cooled in the refrigerator into the meat grinder (for example from Kitchen Aid) and knead it. Then fill it into a sausage casing and process it into 15 cm long sausages.
African grilling: recipe for Mishkaki skewers
The next recipe takes us to Tanzania and is guaranteed to bring a touch of exoticism into the kitchen. The Tanzanian Mishkaki skewers are in principle very similar to the Shish Kebab, a dish from the Far East. If you follow the original recipe, then you should grill the beef skewers. Variants with turkey breast have also become successful throughout Europe. The turkey meat is greatfor the summer. Here are the necessary ingredients at a glance:
For the marinade and the meat skewers:
- 1 kg meat (beef or turkey breast), diced large
- 80 g tomatoes, “Black Plum” variety, chopped finely. This variety has a slightly sweet taste
- 40 g papaya, chopped or diced
- 1 tbsp lemon juice
- 3 tbsp cooking oil
The spice mix is made up of the following spices:
- 2 pinches of mild curry, ground
- 4 garlic cloves, pressed
- 1 Chilipulver socket
- 1/3 teaspoon cayenne pepper, ground
- 6 thin slices of ginger
- Salt to taste
For the sauce:
- 1 large onion, chopped
- 1 tbsp cooking oil
- 450 g “Black Plum” tomatoes, fresh
- 100g water
- Juice of half a lemon, freshly squeezed
- 1 tbsp sugar or honey
- Salt to taste
1. Mix all the spices for the spice mix well in a bowl. Set aside 4 pinches of the spice mix for the sauce.
2. Mix all the ingredients for the marinade with a hand blender until smooth. First put the meat in a freezer bag and then pour the marinade over it. Close the bag and refrigerate overnight.
3. The next day, first put the onion in a pot and sauté until translucent. Then put the ingredients for the sauce in a pot and bring to the boil. Reduce the heat to low and simmer, covered, for several minutes. Season the sauce with the 4 pinches of the spice mix.
4. Grill the Mishkaki skewers and serve with rice and onion sauce.
African grilling: Katikati chicken legs in Cameroonian style
Below we go to West Africa and Cameroon, where the recipe for the now world-famous Katikati chicken legs comes from. Here are the ingredients for the West African chicken:
- 6 chicken drumsticks
- 1 small onion, finely chopped
- 3 garlic cloves, pressed
- 3 pinches of white pepper
- 1/4 tsp cayenne pepper
- Chicken broth
- Sea salt to taste
- 2 TL rapeseed oil
- 1 tsp tomato paste
- 3 “Roma” tomatoes
- 1/4 yellow onion, finely chopped
Preparation:
1. Rinse the chicken legs thoroughly with cold water, pat dry on kitchen paper and prick in 5-6 places with a roulade needle.
2. Mix the ingredients for the marinade in a pot and heat. Remove the pot from the heat and let it cool.
3. Brush the chicken legs with the marinade and then place them in a sealable freezer bag. Refrigerate overnight.
4. The next day, grill the chicken legs at 180 degrees Celsius in the indirect area of the charcoal grill. When their core temperature is 80 degrees, the legs are ready.
5. As a side dish, you can serve green salad with eggs, onions and peppers.
African Grilling: Moroccan Kefta Kebab Recipe
Now comes oneRecipe from Morocco. The Kefta Kebab is made from beef and lamb and served with grilled vegetables. Here are the necessary ingredients for the delicious recipe:
- 300 g lamb
- 300g beef
- 1/2 onion, diced
- 3 garlic cloves, pressed
- 2 tsp cumin
- The oriental spice “sumac” (has a fruity note and slightly sour taste)
- Salt to taste
- a pinch of pepper
- 1/2 cup fresh parsley, chopped
- 1/2 TL Chili
Preparation:
1. In a large bowl, combine the lamb and beef with the onion, garlic, cumin, sumac, salt, pepper, parsley and chili.
2. Shape the kebabs with your hands and skewer them onto shish kebab skewers.
3. Grill the Kefta Kebabs with vegetables and serve on a platter with the grilled vegetables.
Grilling African: Recipe for Boerewors from South Africa
Boerewors is a typical sausage in South African cuisine. It is made extra long and then rolled up into a spiral. The word Boerewors is derived from the African word “boer” (farmer) and the Dutch word “worst” (sausage). The bratwurst is served with beans, tomatoes and bread. Here is the recipe for the sausage:
- 300g beef
- 300 g lamb
- 3 The price Coriander
- Black pepper
- 3 pinches of thyme
- 2 pinches of nutmeg, ground
- 3 THE Vinegar Malzessig
- Worcestersauce
Preparation:
1. Chop the meat into small pieces with a sharp knife or put it through the meat grinder.
2. Place all ingredients in a large bowl and mix well. The end result should be a slightly sticky mass that is difficult to remove from the work surface.
3. Fill the sausage into a sausage casing, roll it in a spiral and put it in the freezer for an hour.
4. Grill the sausage and serve with vegetables, beans or grilledServe bread.
African grilling: Sosaties shish kebab skewers
Another South African recipe for shish kebab skewers, the so-called sosaties, is guaranteed to get you compliments. Sosaties were originally only made in Cape Malay. As the name itself suggests (“saus” – spicy African sauce and “sate” – meat) it is meat in a spicy marinade. Here come the necessary ingredients:
- 400 g lamb, diced
- 1 medium onion, chopped finely
- 3-4 tbsp cooking oil
- 2 cloves of garlic, pressed
- 2 pinches of ginger, ground
- 2 tbsp wine vinegar
- 1 tbsp Apricot marmalade
- dried apricots
- 3 pinches of cumin
- 3 Prisen Curry powder
Preparation:
1. Sauté the onion and then sauté it with the garlic and ginger until translucent.
2. In a bowl, mix the vinegar, jam, curry powder and cumin until smooth and chill.
3. Place the lamb in a freezer bag and pour the marinade over it. Chill overnight.
4. Dip the dried apricots in water until they become soft.
5. Alternately thread the dried apricots, onion and lamb onto skewers and grill.
Steak mit Mango Marinade
Africans are true connoisseurs and love experimenting with exotic fruits and meat. No wonder then thatthe steak with marinademade from mango is popular across the continent. Here are the ingredients:
- Lemon peel, grated
- Juice of one lemon
- 3 tbsp olive oil
- 3 large garlic cloves, pressed
- 2 TL Oregano
- 2 tsp cumin
- 2 tsp sea salt
- 1/2 orange peel, grated
- a pinch of freshly ground pepper
- 1-2 cm thick steaks, 4 pieces
- 2 mangoes, diced
- Lime
Preparation:
1. Put all the ingredients for the marinade, i.e. the lemon peel, lemon juice, olive oil, garlic cloves, oregano, cumin, salt, orange peel and pepper in a large bowl and puree with a blender until smooth.
2. Reserve two spoons of the marinade for the mangoes, put the remaining marinade in a freezer bag along with the steaks and chill overnight.
3. Grill the steaks the next day. Discard the excess marinade from the freezer bag and do not use it again. Cut the mangoes into pieces and drizzle with the two spoonfuls of marinade. Garnish the steaks with the mangoes and serve warm.
