Chadian Lampreado

Ingredients

Chadian Lampreado differs from the original Peruvian Lampreado in terms of the spices used and the type of dough. While the Peruvian version often includes ingredients like cumin and oregano, the Chadian version incorporates Chadian spices such as ginger, garlic, and cayenne pepper for a more intense and vibrant flavor profile. Additionally, the dough in the Chadian Lampreado is made from a combination of millet flour and wheat flour, giving it a unique texture and taste. We alse have the original recipe for Lampreado, so you can check it out.

• 500g (1.1 lb) beef or lamb, thinly sliced 500g (1.1 lb) beef or lamb, thinly sliced
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 cup millet flour 1 cup millet flour
• 1 cup wheat flour 1 cup wheat flour
• Water, as needed Water, as needed
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced meat, ginger paste, minced garlic, cayenne pepper, paprika, and salt. Mix well to ensure the meat is evenly coated with the marinade. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
2. 2.
   In a separate bowl, combine the millet flour and wheat flour. Gradually add water and knead until a smooth dough is formed. Cover the dough and let it rest for 30 minutes.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a portion of the marinated meat in the center of each dough circle and fold the edges to seal it, creating a pouch.
5. 5.
   Heat oil in a deep pan or skillet over medium heat. Fry the lampreado until golden brown and crispy on both sides. Remove from the oil and drain on a paper towel to remove excess oil.
6. 6.
   Serve the Chadian Lampreado hot with a side of fresh salad or vegetables.

Treat your ingredients with care...

• Millet flour — Ensure that the millet flour is finely ground for a smoother dough texture.
• Ginger paste — If fresh ginger is not available, you can substitute it with ginger powder, but adjust the quantity to taste.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper according to your preference.
• You can add chopped onions or bell peppers to the meat marinade for added flavor and texture.
• Serve the Chadian Lampreado with a side of yogurt or a tangy dipping sauce for a refreshing contrast.

Serving advice

Serve the Chadian Lampreado as a main course accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a snack or appetizer during gatherings or parties.

Presentation advice

Arrange the golden-brown Lampreado on a platter, garnished with fresh herbs such as cilantro or parsley. Serve it alongside a colorful salad to enhance the visual appeal of the dish.