Mshakiki

It all begin on a three-island archipelago nestled in the warm waters of the Indian Ocean. That three island union is known as the Comoros. And, that is where the street food skewers known as mshakiki first originated. 

As I often do when I research about food, I try to picture myself where the food originates. This effort is often made more difficult by the fact that I have never set foot in Comoros. All I have are the pictures and descriptions that I come across whenever I research the food. It's a start, but it is never enough.  

Take, for example, the village of Vouvouni, which is located on the island of Grande Comoro. Descriptions speak of walking the streets, lined with buildings influenced by the architecture of the Muslim religion (98% practice Sunni Islam) and colonialism (the French controlled the islands prior to their independence). The sights for the eyes are complemented with aromas that tempt the nose. The aromas of street food, coming from the sizzling grills and spices used by cooks to prepare dishes that include biryani and, of course, mshakiki. 

Mshakiki is most often made with beef, but lamb is also a protein that could make its way onto those skewers. Some recipes are simply skewers of beef, marinated in a combination of spices, tomato, honey, oil and other ingredients that entice both the nose and the palate. Other recipes add to the senses with pieces of red and green bell pepper, creating colorful skewers that compliment both the aromas and tastes. One could double up on the grilled experience with a side of grilled breadfruit, bananas or cassava.

Although these skewers orioginated in the Comoros, their popularity has led to the spread of this street food onto mainland Africa. One can find mshakiki on the streets of cities in Kenya and Tanzania, where it may go by the name mishkaki.  There it would be served with bread or other sides. 

As I made this dish, it called for a sprinkling of cilantro at the end. I admittedly forgot to do that, because I pretty much wanted to eart them right away. I will save the cilantro for a future dish. 

MSHAKIKI

Recipe from Fork and Salt

Serves 4

Ingredients:

• 1 pound beef tenderloin, cut in to 1 inch cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon tomato paste
• 2 garlic cloves, finely minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cayenne pepper
• 1 small red bell peppper, cut into 1 inch pieces
• 1 small green bell peppper cut into 1 inch pieces
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Cilantro, chopped

1. Prepare the beef. In a large mixing bowl, combine the olive oil, lime juice, soy sauce, honey, tomato paste, minced garlic, grated ginger, ground cumin, smoked paprika, ground coriander, ground cinnamon, cayenne pepper, salt and black pepper. Whisk until the marinade is smooth and well blended. Add the beef cubes to the marinade, tossing to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours or prefrerably overnight, to allow the flavors to penetrate the meat. 

2. Prepare the skewers. Remove the marinated beef from the refrigerator and let sit at room temperature for 20 minutes before skewering. Preheat the grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Thread the skewers alternating with the beef, red bell pepper and green bell pepper to ensure that each skewer has a colorful combination. 

3. Grill the skewers. Place the skewers on teh grill, cook for 2-3 minutes per side, turning occasionally until the beef is nicely charred and cooked to your desired doneness. Once cooked transfer the skewers to a plate and let them rest for five minutes for the juices to redistribute. 

4. Finish the dish. Arrange the skewers on a platter and sprinkler generously with chopped fresh cilantro before serving.

PEACE.