The perfect fusion of meat dishes & Kikkoman Soy Sauce in Africa
Kikkoman Soy Sauce found its way into American households by appealing its compatibility with meat dishes. We have now encountered delicious meat dishes in Kenya and South Africa!
A new encounter between local recipes and traditional Japanese soy sauce
Yurico Aoki, a culinary expert renowned for her research on global cuisines, shares popular African meat recipes. "Traditionally brewed soy sauce is the ideal partner for meat dishes, so I encourage you to give it a try." In this article, we introduce you to two dishes: steak and barbecue, both commonly enjoyed locally in South Africa and Kenya, harmonizing local flavors with Kikkoman Soy Sauce.
Monkey Gland Sauce – a fruity and flavorful sauce
Monkey Gland Sauce is a South African classic used on steaks, hamburgers, onion ring fries, and more. While traditionally made with Worcestershire sauce, this time we have incorporated Kikkoman Soy Sauce to tailor it to local preferences. The deep umami of soy sauce combines with the flavors of Africa and Japan, resulting in a unique sauce.
For this monkey gland sauce, we combine onions, canned tomatoes, fruit chutney, red wine vinegar, brown sugar, hot sauce, and Kikkoman Soy Sauce, simmering them for 15-20 minutes. The soy sauce harmonizes the flavors of various ingredients, and the level of spiciness can be adjusted to your taste with the hot sauce. You can even turn the hot sauce into a peri-peri sauce, a South African favorite! Prepare the monkey gland sauce in a manageable quantity and store the leftovers in the refrigerator for use in various meat dishes.
Pan-Fried Steak with Monkey Gland Sauce
Savor the aroma of Kuku Choma with Kikkoman Soy Sauce
"Kuku Choma" is a popular dish often enjoyed in Kenya at weddings, soccer matches, weekend parties, and other festive gatherings. "Kuku" means chicken, and "Choma" refers to barbecuing. In larger gatherings, an entire chicken is sometimes used. The classic marinade consists of lemon, salt, pepper, garlic, herbs, oil, and chili peppers, with chicken soaked and then grilled. In this version, we will replace salt with soy sauce. When grilled, soy sauce imparts a delightful aroma to the meat, enhancing its appealing color.
Marinate bone-in chicken with a mixture of soy sauce, olive oil, lemon, garlic, ginger, rosemary, and chili peppers. For an authentic touch, try Bird’s Eye chili (or Piri Piri) native to Africa, but be cautious – it's fiery hot!
Kuku Choma (Kenyan Marinated Chicken)
Common wishes for wellness and health for loved ones
Yurico Aoki beautifully sums it up, "Across the globe, the food passed down through generations in a particular region is a heartfelt and wonderful tradition that has been preserved for the well-being of families," She adds, "I hope that these recipes reveal the wonderful synergy between Japanese soy sauce, rooted in my homeland, and these incredible flavors. It would bring me immense joy if you'd embrace these new taste adventures while imagining the delightful dining tables of far-off homes." As you envision the happy tables of people living far away, please try these introduced recipes and embark on a journey of new flavors!
Yurico Aoki
Culinary specialist of international and regional cuisines, and founder of the world cuisine portal called ‘e-food.jp’. After having been trained at a restaurant in a global hotel chain, she became a licensed chef. She wrote many books, including “Exploring World Cuisines”.
