World cooking: Rwanda: Chicken & beef brochettes; isombe; ubugali; & peanut nougat

beef sirloin

🥗Healthier: chicken thigh

💰Cheaper: pork

Chicken thigh is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground coriander

White pepper offers a similar flavor profile, while ground coriander is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a more affordable alternative.

Start by making a spicy tomato sauce using chili, plum cherry tomatoes, onion, and tomato paste blended into a paste.

Add spices, salt, pepper, and crumbled Maggie cube to the tomato paste and mix well.

Cut chicken thighs and beef steak into bite-sized pieces for skewering.

Skewer the chicken and beef pieces onto bamboo sticks, alternating as preferred.

Marinate the skewers in the spicy tomato sauce made earlier, brushing it on thoroughly.

Set the marinated skewers aside.

Prepare the isombe (stewed greens) by sautéing the white parts of spring onions and green peppers in oil until softened.

Add seaweed and spinach to the sautéed mixture, chopping the seaweed with scissors as needed.

Incorporate a dash of peanut butter into the greens for richness.

Prepare the cassava mash by adding boiling water to cassava flour and stirring until smooth, adding butter at the end for flavor.

Cook the skewers on a small barbecue until thoroughly cooked through, rotating as necessary for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary