Saturday, June 21, 2008

Kariokor Nyama Ya Kuchoma

http://www.africa.upenn.edu/Cookbook/Beef.html#KARIOKOR%20NYAMA%20YA%20KUCHOMA

Prepare the following combination and keep in a jar for barbecues:
  • 1/2 cup COARSE SALT (kosher type)
  • 2 Tbs. COARSE BLACK PEPPER
  • 1 Tbs. COARSE RED PEPPER
  • 2 Tbs. SUGAR
  • 1/2 tsp. GROUND GINGER
This mixture is rubbed into the fatty parts of ribs, pork, or the skins of chicken with the fingers, and the meat is barbecued. Meats are never basted with sauces or oil, and yet they never seem to be dry. You might

Add:
  • 1 tsp. GARLIC POWDER
  • 1 tsp. ONION SALT.
However, if the meats you are using appear to be dry, keep a light salad oil on tap to brush on during the cooking if necessary.

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