Grilled Meats Recipe

Ingredients: Rondelles, Poivre blanc de Penja, Hommi, Pebe, Djansang, Feuilles D’odjom, Oignons, 4 Cotés.

Grilled Meats Recipe

Ingredients

• Beef, Pork, Goat, Lamb pieces (whole or cut)
• Two tablespoons of Vinegar ( depending of the quantity of the meat)
• Chef’s spice mixture (Meat and Kankan for a better taste)
• Oil (such as vegetable or olive oil)

Instructions

• 5–7 njangsang seeds
• 1 African nutmeg (pebe)
• 1 spoon of the Chef’s  country onion (rondelle)
• 1 stick fresh parsley
• 1 leaf leek
• 2 sprigs basil
• 1/2 green bell pepper
• 1 teaspoon salt
• 1 small seasoning cube
• 1/4 cup oil
• The chef’s fish seasoning

1. Clean the meat thoroughly to remove any impurities or residue.
2. Place the meat in a bowl and pour 2tbs of vinegar into water enough to cover it; let it soak for 10 minutes to help remove any odor.
3. Drain the meat, rinse with water, and pat dry with paper towels.

In a separate bowl, combine the chef’s spice mixture with a little oil.

Pour the mixture over the chicken. Use your hands to rub the seasoning into the meat, making sure it is thoroughly coated for best flavor penetration.

Cover the meat and allow it to rest in the refrigerator for at least 1–2 hours before cooking. For deeper flavor, let it marinate overnight.

Cook the meat as desired—either by grilling, baking, frying, or stewing—until it is fully cooked and the internal temperature reaches 165°F.