CHURRASCO MOÇAMBICANO (MOZAMBICAN GRILLED MEATS)

 

In Mozambique churrasco was originally prepared in the forest, and the grilled meat was almost always game that had been killed on the day it was eaten. If you do not have access to fresh game, a pork roast cut into cubes is a fine substitute.

 

3 pounds wild boar, buffalo, deer, or pork roast

1 pound smoked beef sausage

2 garlic cloves

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon cayenne pepper

2 tablespoons olive oil

 

Cut the game or pork into 1½-inch cubes and thread onto bamboo skewers, soaked in water for 30 minutes, between 1-inch slices of sausage. Crush garlic and salt in a mortar. Add pepper and cayenne. Season the meat with the mixture and brush with olive oil. Place over hot coals and grill until meat is done, turning frequently, about 10 minutes.

Serve with a green salad and French fries.

 

Serves 4.

 

country : Mozambique

course : meat dish

 

source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton