Marinated goat meat skewers grilled over charcoal and served with fried bananas. Burundi's favorite social food.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: skewers on flat plate
Garnishes: sliced onions, chili flakes
Accompaniments: fried plantains, chili sauce
Instructions
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1
If using wooden skewers, soak them in water for at least thirty minutes to prevent them from burning on the grill. While they soak, prepare the meat and seasonings for the marinade.
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2
Combine the vegetable oil, salt, black pepper, ground ginger, and paprika in a large bowl. Add the goat meat cubes and toss thoroughly until every piece is evenly coated with the seasoned oil mixture.
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3
Cover the bowl and let the meat marinate at room temperature for thirty minutes, or refrigerate for up to two hours for deeper flavour penetration into the dense goat meat.
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4
Thread the marinated goat cubes onto the skewers, alternating with chunks of onion. Leave a small gap between pieces to allow heat to circulate and cook the meat evenly on all sides.
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5
Prepare a charcoal grill or preheat a grill pan to high heat. Place the skewers on the grill and cook for twelve to fifteen minutes total, turning every three to four minutes to develop an even char on all sides.
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6
The brochettes are ready when the exterior is well charred and slightly caramelised while the interior remains juicy. Remove from the grill and let rest for two minutes before serving.
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7
Serve the brochettes on the skewers alongside fried plantain slices and a bowl of chilli sauce for dipping, presenting them on a platter in the traditional Burundian street-food style.
Did You Know?
In Bujumbura, brochette stands along Lake Tanganyika are the go-to evening gathering spots.
Chef's Notes
Equipment Tips
- charcoal grill
- metal skewers
- sharp knife
Garnishing
sliced onions, chili flakes
Accompaniments
fried plantains, chili sauce
The Story Behind Brochettes
The Story: Brochettes are Burundi's favorite social food: skewers of marinated goat meat grilled over charcoal until smoky, tender, and slightly charred, served with fried plantains, fresh vegetables, and hot chili sauce. The French word brochettes was adopted during Belgian colonial rule, but the tradition of grilling meat on skewers over open flame is far older in the Great Lakes region. Goat is the preferred meat, prized for its flavor and cultural significance in Burundian celebrations.
On the Calendar: Brochettes are social food, eaten at bars, outdoor restaurants, and celebrations. They are the default accompaniment to beer drinking, and grilled-meat stands cluster around Bujumbura's nightlife areas.
Then & Now: Brochettes have become Burundi's most visible culinary export, recognized across East Africa. Modern variations include beef and sometimes fish, but goat remains the classic and most respected choice.
Legacy: Brochettes represent the joyful side of Burundian food culture, the dish of celebration, friendship, and evening gathering around a charcoal grill.
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