Maboké with a Twist

Ingredients

• 500g (1.1 lb) chicken or beef, cut into pieces 500g (1.1 lb) chicken or beef, cut into pieces
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, paprika, black pepper, and salt. Mix well to form a paste.
2. 2.
   Add the chicken or beef pieces to the bowl and coat them evenly with the marinade. Allow the meat to marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat. Remove the meat from the marinade and discard any excess marinade.
4. 4.
   Grill the meat for about 10-12 minutes, turning occasionally, until it is cooked through and has a charred exterior. Remove from the grill and set aside.
5. 5.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced bell peppers, onion, and diced tomatoes. Sauté for 5-7 minutes, until the vegetables are tender and slightly caramelized.
6. 6.
   Add the grilled meat to the skillet and toss everything together. Cook for an additional 2-3 minutes to allow the flavors to meld.
7. 7.
   Garnish with fresh parsley and serve hot with fufu, rice, or couscous.

Treat your ingredients with care...

• Chicken or beef — Ensure that the meat is cut into evenly sized pieces to ensure even cooking. Marinating the meat overnight will enhance the flavors.
• Bell peppers — Choose bell peppers that are firm and vibrant in color for the best taste and texture.
• Tomatoes — Opt for ripe tomatoes for a burst of freshness in the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you don't have access to a grill, you can also cook the meat on a stovetop grill pan or in the oven.
• Experiment with different vegetables such as zucchini or eggplant to add variety to the dish.
• To make it more filling, serve Maboké with a side of steamed vegetables or a fresh salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Maboké hot, garnished with fresh parsley. Accompany it with fufu, rice, or couscous to soak up the flavorful sauce.

Presentation advice

Arrange the grilled meat and sautéed vegetables on a platter, allowing the vibrant colors to shine through. Garnish with fresh parsley for a pop of green.