Rwandan goat brochettes are another beloved street food. These are simple to make if you can get your hands on some goat meat otherwise you can substitute beef, chicken or fish. All of which would be authentic. I was able to find goat in my local Asian market and the flavor of these brochettes marinated in a tantalizing spicy tomato sauce were amazing. Brochettes are considered to be the national dish of Rwanda.
The smell of these cooking over the fire is divine. No wonder they are such a beloved street food, they are hard to resist. Goat is the number one meat of choice, and they also make them with goat offal in which case they are called zingalo. Fair warning you can not eat only one brochette.
To make them is very simple. First make the sauce which is made of tomato puree, maggi, vegetable oil and of course some pili-pili chili. You will reserve some of the sauce to serve as a side, as well as for basting during the grilling. Make sure to soak the wooden skewers, so they don't break on the grill. You will want to let the brochettes marinade for about 30 minutes.
Then you heat up your grill to medium high flame and cook for about 3-5 minutes a side. Be sure to baste them while grilling with the sauce.
They are best enjoyed hot off the grill, serve it with the reserved sauce. You should serve them with a side of sweet potato fries (which are also delicious dipped in the sauce) and fried plantains for a full meal.
If you would like to learn more about this beautiful country also known as the land of a thousand hills, be sure to check out "Our Journey to Rwanda". Plus get more authentic Rwandan recipes.
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Rwandan Goat Brochettes
- 1 lb goat meat or beef cut into 1 inch cubes
- 1 onion quartered
- 5 fresh ripe plum tomatoes, crushed
- 1/2 small can of tomato puree
- 1/2 onion diced
- 1 bouillon cube Maggi
- 6 pili-pili chilies use any hot chili you like
- Vegetable oil
- Salt to taste
- Soak the wooden skewers in water for about 20 minutes.
- Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto the skewer.
- Mix the crushed tomatoes, the diced onions and the pili-pili chilies (pounded to a paste) along with the tomato puree. This should create a medium thick sauce; add a little oil and water to attain the desired consistency.
- Reserve half of the sauce for dipping.
- Put half the sauce in a pan with the skewers and turn to coat, let marinade for 30 minutes.
- Then lay the skewer on the grill Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. Turn them about 3 times. Allow it to cook for about 3 minutes. The brochettes are ready when just cooked through (about 8-10 minutes) and should be a nice reddish color, due to the sauce.
- Serve with sweet potato fries and use the reserved sauce for dipping.