Ingredients
Meat
- 2 kgmutton, goat or beef, in large whole cuts on the bone
- salt
To serve
- yaji, the peanut and chilli spice mix
- coarse salt
- sliced raw onion
- sliced tomato
- fresh chilli
Sometimes
- a squeeze of lime
- bread
Equipment
- a wood or charcoal fire, ideally a roasting pit
Directions
- Use large pieces on the bone rather than trimmed portions. Do not trim the fat, since the rendering fat bastes the meat continuously and drips onto the coals to make smoke.
- Set the meat well above the embers, high enough that you can hold your hand at that level for several seconds. Cooking too close chars the outside long before the middle is done, which is the main risk with large cuts.
- Turn the pieces regularly, every ten minutes or so. Regular turning is what gives an even crust and stops any one side drying out.
- Roast for an hour to an hour and a half depending on the size of the cuts. Mutton and goat are lean and worked meats, and they need genuine time to become tender.
- Cut into the thickest part near the bone and check there is no raw meat left. Mutton and goat are eaten well done here rather than pink, and that is the correct result for this dish.
Technique
- It is roasted entirely unseasoned and seasoned only after chopping.
- Suya is spiced before grilling, which is the key difference.
- The yaji spice contains peanuts and is unsuitable for anyone allergic.
Substitutions
- Beef in place of mutton or goat.
- Ready-made suya spice in place of homemade yaji.
Variations
- Served with a squeeze of lime.
- Made with beef ribs, which are popular.
- Balangu wrapped in bread, as a sandwich.
History
Sold from roadside roasting pits by Hausa butchers, seasoned only after cutting, with salt and pepper on the side.
Frequently asked questions
What is Balangu?
Balangu is a street food from Niger: whole cuts of mutton or beef roasted plain over embers and chopped to order. Sold from roadside roasting pits by Hausa butchers, seasoned only after cutting, with salt and pepper on the side.
How long does Balangu take to make?
Balangu takes 15 min of preparation and 1 hr 30 min of cooking. The recipe makes 6 servings. It is rated medium to make.
What can I substitute in Balangu?
Yes, within limits. Beef in place of mutton or goat. Ready-made suya spice in place of homemade yaji.
What is the most important thing to get right in Balangu?
Use large pieces on the bone rather than trimmed portions. Do not trim the fat, since the rendering fat bastes the meat continuously and drips onto the coals to make smoke.
