I love smoking meat at home. It adds a deep, savory note to many traditional dishes — imagine smoked beef in eru, ogbono soup, okra soup, or ekwang. Like smoked fish, smoked meat gives meals extra character. I always smoke the meat before it goes into the pot, and I encourage you to do the same: it improves the flavor of both the meat and the final dish.
Smoking meat in the kitchen won’t quite match the intense charcoal smoke you get from an outdoor grill, but it still makes a noticeable difference. While I look forward to summer and the chance to smoke everything on the barbecue, oven-smoking during cooler months produces excellent results — far better than plain boiled meat. Broiling beef in the oven brings out a richer, more complex meaty flavor. I only leave meat plain when I’m making something like a simple stew; for many traditional dishes, smoked meat is essential. Below I’ll show you how I smoke meat at home the African way.
How to Smoke Meat at Home – African Style
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Ingredients
- 1/2 pound beef (about 1/4 kg), cut into slices
- 1/4 teaspoon salt
Instructions
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Preheat your oven to the broil setting. Line a baking tray with aluminium foil or parchment paper. Arrange the beef in a single layer on the tray and sprinkle evenly with salt. Place the tray under the broiler and cook for about 15–20 minutes, or until the meat develops a good color and a smoky aroma.
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Once the meat is nicely smoked, you can add it to any other meat or fish for your dish and simmer for a few minutes before finishing the meal. Alternatively, let the smoked meat cool, then store it in a zip-top bag in the refrigerator or freezer for later use.
Notes
If you prefer a darker color, leave the meat in the oven for about 5 extra minutes, but avoid overcooking so it doesn’t become dry and tough to chew when added to a meal.