Malagasy Brochettes
Brochettes, small pieces of meat skewered and grilled, are common throughout Africa. They most likely hearken back to our very
origins as humans, threading chunks of meats on pieces of wood and cooking them on a fire. They are a popular street food in Madagascar.
In Madagascar, they are most often made with zebu beef, as that type of cattle is
particularly well adapted for the tropics. I've eaten zebu during a recent long trip to Colombia, and my experience is that it's tougher and less tasty than taurine beef (the sort most common in North America, Europe and the
Southern Cone) In this recipe, the onions help tenderize and flavor the meat. I obviously used regular beef instead of zebu (top sirloin, as that's what was on sale - a cut that is tender enough but not the tastiest), and I can't
say that I was impressed by the flavor. It just tasted off to me. I served the brochettes with sakay, a chili dip. They are often served with a cucumber or tomato salad in Madagascar.
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Malagasy Brochettes
Ingredients for four portions
- 2 lbs steak-quality beef, cubed
- 1/2 tsp cooking oil
- 1 onion, finely chopped
- 1 1/2" ginger root, peeled and finely chopped
- 1 tsp ground coriander
- salt & pepper to taste
Directions
Place all ingredients in a large bowl and mix well. Marinade in the refrigerator for 2-3 hours.
Oil grill and preheat to medium-high. Alternatively, oil and preheat broiler.
Thread beef cubes into skewers. Transfer skewers onto the grill or broiler. Grill for 8-15 minutes, turning occasionally, until the beef is cooked to your liking and at last 145°F internally. Alternatively, broil for 6 to 10 minutes, turning the skewers half-way through cooking.
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Adapted from a recipe in MADA Magazine
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