This is Central Africa's version of a barbecue and the name is derived from the Friench couper (to 'cut' or to 'slice'). Typically tougher, less expensive, cuts of beef like brisket or shoulder are marinated in 'Maggi' sauce before being slow-cooked over a charcoal fire.
- Large piece of beef birsket, flank or shoulder
- 'Maggi' sauce ('Maggi' cubes mixed with water [substitute beef bouillon with coriander and cumin])
- Cayenne pepper to taste
- Cooking oil
- Mix the Maggi cubes with water and cayenne pepper to make a marinade.
- Pour this marinade over the meat in a glass bowl then allow to marinate for at least 4 hours in the refirgerator.
- Slowly cook the meat on an outdoor grill over a charcoal fire.
- Use the lowest heat you can and turn and baste the meat frequently with more marinade and/or oil.
- Cook the meat for at least three hours. Serve sliced with a baguette and pili-pili sauce.