6
Ingredients
- 1.2 kg beef (chuck, blade or rump) in large pieces
- 2 onions, one grated
- 4 garlic cloves, crushed
- 2 cm ginger, grated
- Juice of 1 lemon
- 3 tbsp oil
- Chili, salt and pepper
- 1 stock cube, optional
Method
- 01 Make a marinade with grated onion, garlic, ginger, lemon, oil, salt, pepper, chili and cube.
- 02 Coat the beef and marinate cold at least 2 hours.
- 03 Par-cook 15–20 minutes with a splash of water and the marinade.
- 04 Drain, then grill over medium coals 15–20 minutes, basting.
- 05 Serve with raw onion, chili sauce, fries or chikwangue.
Kotumba points to grilling or roasting. Soso ya kotumba is the chicken; here beef comes in larger pieces than kamundele skewers. For stewed beef, see viande ya sauce.
In the same spirit
Other recipes close by territory or by gesture.
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Soso ya kotumba
Soso ya kotumba recipe: chicken marinated with aromatics then grilled or roasted until the skin is crisp — Congolese grill food, distinct from poulet mayo.
25 min + 2 h marinade prep · 50 min cook
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Kamundele
Kamundele recipe: beef skewers marinated with aromatics and grilled over coals—emblematic Kinshasa street food.
25 min + 1 h marinating prep · 15 min cook
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Viande ya sauce
Beef simmered in a generous tomato and onion sauce — everyday Kinshasa cooking, distinct from kamundele skewers.
20 min prep · 1 h 30 cook