Entree: Eswatini – Northern Culinary Region – Umncweba (Traditional Swazi grilled spiced beef skewers)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef top sirloin or rump, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar or lemon juice
- 3 cloves garlic, minced
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2–1 tsp (1–2 g) crushed red pepper flakes or 1 fresh bird's eye chili, finely chopped, to taste
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 medium onion, cut into 8 wedges
- 1 red bell pepper, cut into 8 pieces
- Wooden skewers, soaked in water for 30 minutes
- 2 tbsp (30 ml) chopped fresh parsley or coriander for garnish
For pap (optional)
- 1 cup (150 g) fine maize meal (cornmeal)
- 3 cups (720 ml) water
- 1/2 tsp (2.5 g) salt

Instructions

1. In a bowl, whisk together the vegetable oil, vinegar or lemon juice, minced garlic, ground coriander, cumin, paprika, crushed red pepper, salt, and black pepper to make the marinade.
2. Place the beef cubes in a large bowl or zip-top bag and pour the marinade over them. Toss to coat thoroughly, then cover and refrigerate for at least 2 hours or up to overnight for deeper flavor.
3. If making pap, bring 2 1/2 cups (600 ml) of the water to a boil in a saucepan. Stir the maize meal into the boiling water gradually to avoid lumps, reduce heat to low, and simmer, stirring, until thickened and smooth, about 10–15 minutes. Stir in remaining 1/2 cup (120 ml) water if needed and salt to taste; keep warm.
4. Thread marinated beef cubes onto soaked wooden skewers, alternating with onion wedges and bell pepper pieces, leaving a little space between pieces for even cooking.
5. Preheat a grill or hot-charcoal braai to medium-high heat. Oil the grill grates lightly to prevent sticking.
6. Grill the skewers for 8–12 minutes, turning every 2–3 minutes, until the beef is browned on the outside and cooked to your desired doneness (internal temperature about 135–145°F / 57–63°C for medium-rare to medium).
7. Remove skewers from the grill and let rest 3 minutes. Sprinkle with chopped fresh parsley or coriander before serving.
8. Serve Umncweba hot with pap (maize meal porridge), a tomato-onion relish, and grilled vegetables.