DEMOCRATIC REPUBLIC OF THE CONGO: Congolese Grilled Beef Kebabs (Kamundele) with Madesu Beans and Rice

The seasoning on the beans took a simple can of beans to the next level, and the beef marinade was easy to make yet gave the kebabs complex flavors. One of those meals with far more bang for the buck than one would guess given the speed of prep.

I like heat in my food. While neither of these were spicy for my taste buds, they both have a bit of kick.

Congolese Grilled Beef Kebabs

2 lbs beef (sirloin, flank, or skirt)

1 red onion

2 cloves garlic

1 tablespoon freshly grated ginger

1 medium tomato

2 tablespoon vegetable oil

½ cube of Maggi or Knorr chicken bouillon

2 teaspoons smoked paprika

½ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon mustard

1. Cut the beef into large (~1-inch) bite size cubes.

2. Cut the onion in half. Put one half in the fridge to use on the skewers, and cut the other half into large chunks. Peel the garlic. Core the tomato and cut into large chunks.

3. Place the onion chunks, garlic, tomato, and all other ingredients other than the mustard in a small blender or food processor. Pulse until blended.

4. Remove 2 tablespoons of the marinade to a small, lidded bowl to make a glaze. Add the mustard to this small bowl, mix, and refrigerate.

5. Add the beef to a shallow, wide nonreactive dish or Ziplock bag. Toss with the remaining marinade. Seal or cover and let marinate for 2 hours-overnight.

6. Before grilling, soak wooden skewers, if using. Preheat the grill on high heat. Cut the saved half onion in half again, and separate the layers form one another. Skewer the beef onto skewers, alternating in one slice of onion between every two beef cubes. Grill on medium high high, glazing with the mustard mix and flipping once until the beef is cooked through to your liking, about 12-18 minutes total.

Madesu Beans and Rice

2 cups white rice, cooked according to package directions

2 cans red beans

1 tablespoon red palm or canola oil

½ medium onion

1 tablespoon freshly grated ginger

1 medium tomato

1 tablespoon tomato paste

1 teaspoon smoked paprika

½ cube of Maggi or Knorr chicken bouillon

Salt and pepper to taste

2 tablespoons freshly chopped parsley

1. Heat the oil over medium heat in n a medium saucepan. Add the onions and sauté, stirring, for about 5 minutes until softened and slightly translucent. Add the ginger, tomatoes, tomato paste, and paprika. Crush the bouillon cube on top. Sauté, stirring, another 3-5 minutes, until tomatoes darken and break down.

2. Rinse and drain the beans and add to the saucepan, along with 1 cup of water. Simmer for about 8 minutes, until the beans soften and the mixture thickens. Taste for seasoning.

3. Stir in one tablespoon of the parsley and serve over the cooked rice, garnishing with the second tablespoon of parsley.

#grilledmeat #beef #kamundele #madesu #riceandbeans #drc

FUN FACTS:

• The DRC holds roughly 50–70% of global cobalt reserves and an estimated 60–80% of global coltan reserves. These minerals are needed to make smartphones, computers, and electric vehicles.

• Yet, only about 22% of the population in the DRC has access to electricity and only about 3% of its roads are paved.

• The DRC has the shortest coastline relative to its size in the world, contained almost entirely in the small town of Banana.