Equatorial Guinea-style Grilled Meat with Rice (Chelow Kebab Adaptation)

Ingredients

In this Equatorial Guinea adaptation, we incorporate local flavors and ingredients to create a unique twist on the traditional Iranian Chelow Kebab. The marinade for the meat includes Equatorial Guinea's signature spices, such as malagueta pepper and nduja, which add a touch of heat and depth of flavor. The rice is infused with Equatorial Guinea's aromatic spices, including cloves and cinnamon, giving it a distinct and enticing aroma. Additionally, we suggest serving the dish with Equatorial Guinea-style vegetable sides or a tangy sauce to complement the flavors. We alse have the original recipe for Chelow kebab, so you can check it out.

• 500g (1.1 lb) beef or chicken, cut into cubes 500g (1.1 lb) beef or chicken, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon malagueta pepper (or substitute with cayenne pepper) 1 teaspoon malagueta pepper (or substitute with cayenne pepper)
• 1 teaspoon nduja (or substitute with spicy sausage paste) 1 teaspoon nduja (or substitute with spicy sausage paste)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 cloves 2 cloves
• 1 cinnamon stick 1 cinnamon stick

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 50g, 0g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, malagueta pepper, nduja, cumin, coriander, paprika, salt, and pepper. Mix well.
2. 2.
   Add the meat cubes to the marinade and toss until evenly coated. Allow the meat to marinate for at least 1 hour, or overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto skewers and grill for about 10-12 minutes, turning occasionally, until cooked to your desired level of doneness.
5. 5.
   Meanwhile, rinse the rice under cold water until the water runs clear. Drain well.
6. 6.
   In a large pot, bring the water to a boil. Add the rice, cloves, cinnamon stick, and a pinch of salt. Stir well, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. 7.
   Remove the cloves and cinnamon stick from the cooked rice.
8. 8.
   Serve the grilled meat skewers over a bed of fragrant rice and accompany with Equatorial Guinea-style vegetable sides or a tangy sauce.

Treat your ingredients with care...

• Beef or chicken — Ensure the meat is cut into evenly sized cubes to ensure even cooking on the grill.
• Malagueta pepper — Adjust the amount according to your desired level of spiciness.
• Nduja or spicy sausage paste — If you can't find these ingredients, you can substitute with a spicy chili paste or hot sauce.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• For a smokier flavor, consider using a charcoal grill instead of a gas grill.
• Serve the dish with a side of Equatorial Guinea-style sautéed plantains for a delicious combination of flavors.
• If you prefer a milder spice level, reduce the amount of malagueta pepper or substitute with a milder chili powder.
• Experiment with different vegetable sides or sauces to find your favorite accompaniment to the grilled meat and rice.

Serving advice

Serve the Equatorial Guinea-style Grilled Meat with Rice hot, with the meat skewers arranged over a bed of fragrant rice. Garnish with fresh herbs, such as cilantro or parsley, for added freshness and color.

Presentation advice

For an appealing presentation, arrange the grilled meat skewers in a diagonal pattern over the rice, allowing the vibrant colors of the dish to shine through. Consider serving the dish on traditional Equatorial Guinea-style ceramic plates or bowls to enhance the cultural experience.