Gabon

gb-lgflag

Unusual Fact: Gabon is home to 80% of Africa’s Gorilla population.

gabon-06
Image by DS Lands
gabon
Image by: Project Africa Asia

Gabon brought us to our second time ever smoking meat. Coupé coupé is a popular smoked meat BBQ in Gabon served on a baguette because Gabon was ruled by the French.

DSC_0908

The steak is rubbed in garlic, and cayenne for powerful flavour. But what makes this rub super cool is that is also has chicken stock cube in it. Yep, just the cube that’s been crushed in your hands.

DSC_0877

The meat is smoked with wood chips, we got ours from the hardware store, make sure you get chips that are designed for smoking not just from your backyard.

The original recipe said to cook and smoke for 2 hours, but I couldn’t work out how to get our barbecue that low, so I just cooked mine quickly which meant that it didn’t have a very smoky flavour. And it didn’t dry out, if you are planning on slow cooking, I suggest having some chicken stock (liquid) to baste the meat with so it doesn’t dry out.

DSC_0908

Coupé coupé Smoked Steak Sandwiches recipe by Global Table Adventure

Ingredients:

1 1/2 tsp garlic powder
1 1/2 tsp powdered chicken stock cube
1/4 tsp cayenne pepper
oil
salt
pepper

1 1/2 lbs flank steak
grilled poblano peppers, skinned and cut into strips
1 onion, sliced and grilled (I grilled in foil with olive oil)
1 baguette
2 cups hickory wood chips

Method:

Soak wood chips in water for about an hour
Rub steak with garlic powder, stock cube, cayenne, oil, salt and pepper and leave for a few minutes.
Place wood chips in a barbecue tray and leave to smoke in hot barbecue, this could take up to 15 minutes.
Fry steaks on barbecue with lid closed so that the steaks can absorb the smokey flavour. Cook on a high heat for fast cooking and low smoke flavour, cook on a low heat for slow cooking and more smoke flavour.
Towards the end of steak cooking, add in capsicum and sliced onions to fry off in the steak and smoke’s flavour.
Toast some baguettes and spread a little mayonnaise on to the bread. Top with steak, capsicum and enjoy and enjoy.

DSC_0888

 

3 thoughts on “Gabon

  1. How interesting! I will never ever have to travel again, thanks to you, Elly! I wish you all the best for 2016 – can’t wait to see where you’re going next 🙂

    1. Thank you very much Ginger. It’s been great to see all your awesome food as well this year, can’t wait for more in 2016. I
      m coming up to Germany soon, is there anything in particular you suggest I make?

      1. Depends on what you fancy-maultaschen if you would like to make pasta? Or anything with sauerkraut… Dampfnudeln are our favourite dessert☺

Have a thought?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s