Coupé-Coupé RecipeOrigin: Central Africa Period: Traditional |
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This is Central Africa's version of a barbecue and the name is derived from the French couper (to 'cut' or to 'slice'). Typically tougher, less expensive, cuts of beef like brisket or shoulder are marinated in 'Maggi' sauce before being slow-cooked over a charcoal fire. Ingredients:
Large piece of beef brisket, flank or shoulder 
Coupé-Coupé Preparation:Method:Mix the Maggi cubes with water and cayenne pepper to make a marinade. Pour this marinade over the meat in a glass bowl then allow to marinate for at least 4 hours in the refrigerator. Slowly cook the meat on an outdoor grill over a charcoal fire. Use the lowest heat you can and turn and baste the meat frequently with more marinade and/or oil. Cook the meat for at least three hours. Serve sliced with a baguette and pili-pili sauce. |
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Other recipes with beef and cayenne pepper as primary ingredients: Cassava and Plantain Bread Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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