Hi guys! I know it has been months since my last post, but for personal and medical reason I had to take a long break. As a matter of facts, I underwent recently a jaw surgery and I’m currently recovering. However, I decided to take a break from my recovery and post new recipe for Easter. First, Happy Easter to you and your family!
Lamb and Beef Ya Jean (BBQ Meat)
While Irish might have Pub food, Congolese have NGanda food. Nganda is the Lingala term for rustic restaurants or taverns that is common to see in popular neighborhoods in Brazzaville. The food that you will usually find there are mostly grilled meat cooked on charcoal. Continue reading
Honey Lamb skewers with grilled vegetables and saffron couscous
In the Christian faith, Easter marks the resurrection of Jesus Christ and it’s also a time of sharing. That’s why, in my family, we love to gather for a copious Easter meal. Even though, I no longer live with my parents, I try as best as I can to continue my family tradition by cooking, almost every year, an Easter meal for my family and friends.
Grilled mustard and Caribbean spiced Lamb rack
Easter is coming! Easter is just days away and for this special occasion, I have decided to share with you some of my favorite recipes for Easter. As you have guessed from my blog post from last year, in my family, Easter always rhymed with Lamb. In fact, since my sweet childhood, Lamb has always been a central piece on our Easter feast menu.
Rita’s Nyama Choma
As part of a long standing family tradition, Easter always means eating Lamb so this year I decided to cook a very typical East African dish using a boneless butterflied lamb’s leg. In Swahili, Nyama means meat and Choma stands for roasted. It’s a very popular dish in East Africa especially in Kenya and Tanzania. Typically, Nyama Choma is slowly roasted on a grill over a bed of charcoal giving to the meat a particular taste.