Difference between revisions of "Kitoza"
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* 1-2 lbs lean [[Beef]], cut to a thickness of 1/4 to 1/2 inch (the thinner, the better) | * 1-2 lbs lean [[Beef]], cut to a thickness of 1/4 to 1/2 inch (the thinner, the better) | ||
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Remove any fat or membranes from the meat. Cut the meat into strips, 1-2 inches wide and 4-6 inches long. | Remove any fat or membranes from the meat. Cut the meat into strips, 1-2 inches wide and 4-6 inches long. | ||
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[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
| − | [[Category:Congolese | + | [[Category:Congolese cuisine]] |
| − | [[Category:Congolese | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Congolese cuisine]] | ||
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[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
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Latest revision as of 13:57, 15 July 2012
Description
Kitoza is simply strips of dried or smoked Beef.
Ingredients
- 1-2 lbs lean Beef, cut to a thickness of 1/4 to 1/2 inch (the thinner, the better)
Procedures
Remove any fat or membranes from the meat. Cut the meat into strips, 1-2 inches wide and 4-6 inches long.
Place the meat on lightly-oiled metal racks, making sure the meat strips do not overlap or touch one another. Place in an oven heated to 130 degree (F). Leave the oven door open a crack. Turn strips after three or four hours. Oven dry for several hours, checking for doneness. Remove from oven and allow to cool in a well ventilated area.
Place the kitoza in a clean, dry, airtight jar or container until ready to serve.
To serve: Briefly heat the kitoza over a very low fire on an outdoor grill or in a skillet, do not allow it to burn. Serve hot, with a cornmeal porridge as an appetizer.
