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Nigerian cuisines: | Ingredients used in Nigerian cuisines: |
Type of Meat used in Nigerian cuisines |
Fish & ShellFish |
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TSIREN DAKAKKEN NAMA
TSIREN DAKAKKEN
NAMA serves
4
spicy mince
meat kebabs
500g 1Ib lean
mince beef
1 teaspoon ground
chillies
1 onion, finely
chopped
I egg beaten
2 tablespoon
fresh chopped
coriander
I teaspoon nutmeg
salt to taste
oil for brushing
This recipe is a version of a very popular middle eastern dish kofta kebabs (skewered meatballs). Usually serve with salads or on tomato rice with extra chilli sauce.
Put all the
ingredients
except the oil
in a large bowl
and mix together
with fork. Cover
and refrigerate
the mixture
for 1 hour.
Light the barbecue
fire or grill.
Divide the mixture
into 12 equal
portions, shaped
each portion
into a sausage
about 5cm/2inches
long, squeezing
each sausage
firmly to make
it as compact
as possible.
Brush 4 kebab
skewer and push
through sausage,
moulding them
firmly on the
skewer. Brush
kebab all over
with oil and
place on the
grill. Cook
kebab over the
hot coal for
7-10 minutes,
turning frequently.
Serve garnished
with lemon slices.
Courtesy of Laura Edet