HOW TO SMOKE MEAT AT HOME – AFRICAN STYLE
We love to smoke meat at home. It is a great accessory to ethnic dishes. Imagine this in eru. ogbono soup, okra soup, even ekwang! Just like smoked fish, smoked meat brings taste and character to meals. So we love to smoke the meat before it goes into the pot. We are inviting you to do the same: smoke the meat before you use it in cooking that meal. It makes the taste of both the meat and the meal ten times better.
Guaranteed, smoking meat at home in your kitchen is not quite the same thing as smoking meat outside on the grill where you can get that unbeatable smoky flavour from the charcoal. We can’t wait for summer to roll by again so we can fire up the grill and smoke all the smokables.
Still, while waiting for warm and sunny days we love smoking meat in our oven in our kitchen. It is not as smoky as the one done on the grill but it tastes great! It is much better than plain boiled meat. Broiling beef in the oven takes the meaty flavour up a notch. We will only leave our meat plain if we're making something like stew. For traditional meals, it has to be smoked meat! So let us show you how to smoke meat at home the African way.
- Yield: 4 servings
- Prep: 5 minutes
- Cook: 20 minutes
- Total: 25 minutes
Ingredients
- 1/2 pound beef (about 1/4 kg) - cut into slices
- 1/4 teaspoon salt
Method
- Arrange beef on a prepared baking tray. We usually line the baking tray with aluminium foil or parchment paper. Arrange the meat on top in a single layer then sprinkle with salt. Place in oven and broil for about 15-20 minutes until the meat develops colour.
- When it is all smoky, you can add to the other meat or fish you are using in your meal and boil for a few minutes before using in whatever meal you choose to use it in. Alternately, you can let it cool then put in a ziplock bag and store in your fridge or freezer.
