Thin strips of beef marinated in garlic and ginger, then slowly smoked over wood until chewy, smoky, and deeply savory.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: lime wedges, sakay
Accompaniments: steamed white rice, fresh salad
Instructions
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1
Slice beef into thin strips against the grain.
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2
Mix garlic, ginger, oil, salt, and pepper. Marinate beef overnight.
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3
Thread strips onto skewers or lay on smoking rack.
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4
Smoke over low wood fire for 3-4 hours, turning occasionally.
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5
Beef should be dry on the outside but slightly tender inside.
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6
Serve as-is or grill briefly over high heat to crisp.
Did You Know?
Kitoza vendors are fixtures of Malagasy roadsides, their smoky stalls visible from afar and drawing in hungry travelers.
Chef's Notes
Equipment Tips
- smoker or charcoal grill
- sharp knife
- marinade bowl
- skewers
Garnishing
lime wedges, sakay
Accompaniments
steamed white rice, fresh salad
The Story Behind Kitoza
Kitoza is one of Madagascar's oldest food preservation techniques, developed before refrigeration to keep zebu beef edible for extended periods. The smoking process concentrates the beefy flavor and creates a portable protein source that sustained travelers and herders across the island.
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