Entree: Burkina Faso – Southern Culinary Region – Brochettes (Skewered grilled spiced beef served with a spicy peanut-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) beef sirloin, trimmed and cut into 1-inch (2.5 cm) cubes
- 12 wooden skewers, soaked 30 minutes
- 3 tbsp (45 ml) peanut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) cayenne pepper, or to taste
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 cup (240 ml) natural peanut butter
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) chicken stock or water
- 1 tbsp (15 ml) palm oil or additional peanut oil
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) brown sugar or honey
- Fresh cilantro, chopped, for garnish

Instructions

1. In a large bowl combine peanut oil, chopped onion, garlic, ginger, tomato paste, smoked paprika, cumin, cayenne, salt, and pepper to form a marinade.
2. Add beef cubes to the marinade, toss to coat, cover, and refrigerate at least 1 hour or up to 6 hours to develop flavor.
3. While beef marinates, make the peanut-tomato sauce: in a saucepan over medium heat warm palm oil, add crushed tomatoes and simmer 5 minutes.
4. Stir in peanut butter, chicken stock, lime juice, and brown sugar; whisk until smooth. Simmer on low, stirring occasionally, 8–10 minutes until slightly thickened. Adjust salt and cayenne to taste and keep warm.
5. Preheat grill or grill pan to medium-high heat. Thread marinated beef onto soaked skewers, leaving a little space between pieces for even cooking.
6. Grill skewers 3–4 minutes per side for medium-rare to medium, or longer to desired doneness, brushing occasionally with leftover marinade.
7. Remove skewers from grill and let rest 3 minutes. Serve hot with the warm peanut-tomato sauce for dipping and garnish with chopped cilantro.