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Balangu
Balangu: Kano's mutton grilled hard and fast on a hot stone, showered with yaji and onion
At balangu spots around Kano and the northern cities, the meat is cooked on flat stones heated by fire underneath, so it sears in its own fat rather than over flames. Mutton is the classic, with bone and a little fat left on; beef works too. It comes off crusty and smoky, then is tossed with yaji, the northern peanut-chilli spice, and served on paper with raw onion, tomato and cabbage, eaten with the fingers in the evening. A heavy cast-iron pan or griddle gives the same effect at home. Marinate in the fridge, not on the counter, and cook the pieces until no pink remains and they reach 71 °C. Chef's tip: get the iron smoking hot before the meat goes on and do not crowd it; overcrowding is the classic mistake that leaves the meat grey and stewed.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the meat
- 2 ¼ lb mutton or lamb shoulderbone-in, cut into 4 cm pieces; or beef sirloin
- 1 oniongrated
- ⅔ oz fresh gingergrated
- 3 garlic clovescrushed
- 1 ½ tsp salt
- 1 stock cubecrumbled
For the yaji
- 2 ⅛ oz roasted groundnutsskinned, or kuli-kuli
- 1 tbsp dried chilli powder
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp onion powder
To serve
- 1 red onion (optional)thinly sliced
- 2 tomatoes (optional)sliced
- 5 ½ oz white cabbage (optional)finely shredded
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Method
0/6 doneStep 1: Mix 2 ¼ lb mutton or lamb shoulder with 1 onion, ⅔ oz fresh ginger, 3 garlic cloves, 1 ½ tsp salt and 1 stock cube. Cover and marinate in the fridge for at least 1 hour, or overnight.
60 minStep 2: For the yaji, grind 2 ⅛ oz roasted groundnuts finely and mix with 1 tbsp dried chilli powder, 1 tsp ground ginger, ¼ tsp ground cloves and 1 tsp onion powder.
5 minStep 3: Heat a large cast-iron pan or griddle over a high heat for at least 5 minutes, until it smokes lightly.
5 minStep 4: Shake off the marinade and lay half the meat on the dry iron in one layer with space between the pieces. Leave untouched until a dark crust forms, then turn.
5 minStep 5: Keep turning every few minutes until well browned on all sides, no pink remains and the thickest piece reaches 160°F. Move to a warm plate and cook the second batch the same way.
20 minStep 6: Toss the hot meat with half of the yaji and serve with the rest on the side, with 1 red onion, 2 tomatoes and 5 ½ oz white cabbage.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 46 g
- Carbs
- 6 g
- Fat
- 34 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does balangu take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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