Traditionally Smoked African Meat

Smoking of meat throughout Sub-Saharan Africa is both easy as well as low input. Furthermore, it acts to substantially tenderize the cuts.  Even today, refrigeration is a luxury to all but the rich and so in tropical climates smoking will act as a preservative.

Recently, Chef Richard smoked a couple of hunks of unmarbled beef from an indigenous (Ankole) cow in the traditional manner.  It’s so easy – just suspend the cuts about 3 feet over/in  the smoke (i.e., above the heat)!  In this case, it was the charcoal grill, which runs almost 24 hours a day.  Low input, because the wood or charcoal used for cooking also provides the smoke for smoking.

Turning the smoking meat

Every few hours, turn the meat chunks a little bit.  Then, about 10 days later, it was ready to serve:  That’s all!

Khadija cutting smoked beef, Sunday Buffet

This system is particularly suitable for meat in Sub-Saharan Africa, because most is not marbled – whether indigenous goat, cattle, or sheep – or game meat.  Fish, too, can be smoked in this way.

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About dianabuja

With a group of BaTwa (pygmy) women potters, with whom we've worked to enhance production and sales of their wonderful pots - fantastic for cooking and serving. To see the 2 blogs on this work enter 'batwa pots' into the search engine located just above this picture. Blog entries throughout this site are about Africa, as well as about the Middle East and life in general - reflecting over 35 years of work and research in Africa and the Middle East – Come and join me!
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