Difference between revisions of "Kitoza"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes Recipes" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
||
| Line 17: | Line 17: | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Congolese cuisine]] | [[Category:Congolese cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Congolese cuisine]] | [[Category:Congolese cuisine]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
Revision as of 18:33, 10 May 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)
Directions
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.
