4
Ingredients
- 1 kg beef or goat, cut into cubes
- 2 onions
- 3 garlic cloves
- 2 tbsp oil
- 1 tbsp lemon juice
- Pili-pili, salt and pepper
- Wooden skewers
Method
- 01 Mix the grated onion, garlic, oil, lemon, pili-pili, salt and pepper.
- 02 Coat the meat and marinate for at least 1 hour.
- 03 Thread onto skewers, alternating with onion pieces if desired.
- 04 Grill over medium coals, turning regularly, for 15 to 20 minutes.
- 05 Serve hot with chili sauce and chikwangue or fries.
Kamundele is a street-food staple in Kinshasa, eaten standing or shared at the table.
In the same spirit
Other recipes close by territory or by gesture.
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Sautéed beef liver
Liver slices quickly seared with onion and chili — street-food and express cooking common in Kinshasa.
15 min prep · 15 min cook
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Braised pork
Pork pieces marinated with aromatics then braised over coals to a golden crust — pork grilling previously missing from the catalogue.
25 min + 2 h marinating prep · 55 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