Pigeons grillés au makala (Grilled Makala Pigeons)
Pigeons grillés au makala (Grilled Makala Pigeons) is a traditional Congolese recipe (from the Democratic Republic of the Congo) for a classic dish o halved pigeons in a chilli, garlic, onion and ginger rub with nutmeg that are cooked on a barbecue and served with flatbreads. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Grilled Makala Pigeons (Pigeons grillés au makala).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
2 pigeons, halved
1 hot chilli, chopped
2 garlic cloves, chopped
1 onion, chopped
5cm length of ginger, peeled and chopped
1/2 tsp finely-grated nutmeg
60ml groundnut oil
salt and freshly-ground black pepper, to taste
Method:
Combine the chilli, garlic, onion and ginger in a mortar and pound to a paste. Season with the nutmeg, salt and black pepper and work in the oil. Pound again until smooth.
Cut the pigeons into two halves, rub the spice and onion mixture all over these, place in a dish and set aside to marinate for 30 minutes.
In the meantime, pre-heat your barbecue. When marinated, place the pigeon halves on the barbecue and cook for about 15 minutes per side, or until nicely coloured and cooked all the way through. Whilst the chicken is cooking brush with any left-over oil and marinade mix.
Serve hot, accompanied by flatbreads or boiled plantains, potatoes, sweet potatoes or cassava.
)
