Rwandan Mutton Brochette with Roasted Banana
For Canadians, meat on a stick is a fun cultural experience no matter where we travel, it seems. And it's almost always worth it! Similar in style to Middle Eastern shish kebab or Greek souvlaki, this is an East African version that does not disappoint. It is especially popular in Rwanda during the Christmas season. Step aside turkey, goat's butting its way into Christmas supper this year!
This recipe comes to us from Food for the Hungry staff in Rwanda with special thanks to Faustin Ndayisaba, Janvier Habimana, Regis Shukuru, Joselyne Gitego, and Gideon Abariwado.
5 Goat Loin Chops or Stewing Meat*
1 Yellow Onion
2 Garlic Cloves
*When choosing goat mutton from your local butcher, look for meat that is a slightly shiny and red-purple in colour. This will be a more tender and flavourful cut.
Preparation:Cut goat mutton into cubes or small strips. Push onto skewers. If using wooden skewers, soak skewers in water for 30 minutes prior to adding meat.
Serve brochette on a bed of peeled roasted bananas.
GIVE A GOAT