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Loading...A staple of any bustling kafunda roadside eatery in Uganda, these smoky pork skewers are marinated in a bold garlic-ginger spice rub, grilled over open coals, and served alongside a bright tomato-onion kachumbari salad and golden cassava fries. It is the kind of affordable, communal plate that turns a roadside stop into a celebration.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 48 gCarbs
- 4 gFiber
- 6 gSugar
- 38 gProtein
- 780 mgSodium
- 820 mgPotassium
- 75 mgCalcium
- 3.5 mgIron
- 32 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the pork skewers
- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch strips
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp black pepper, freshly ground
- 1 tsp salt
- 1 large red onion, cut into 1-inch wedges
- 8 wooden skewers, soaked in water 30 minutes
For the kachumbari salad
- 3 medium ripe tomatoes, finely diced
- 1 medium red onion, very finely diced
- 1/2 cup fresh cilantro, chopped
- 1 small green chili (serrano), minced
- 3 tbsp fresh lemon juice
- 1/2 tsp salt
- 1 tbsp olive oil
For the cassava fries
- 1.5 lb (680 g) fresh cassava root, peeled and cut into 3-inch batons
- 3 cups water
- 1 tsp salt
- 3 tbsp vegetable oil, for frying
Directions
- Soak the wooden skewers in water for at least 30 minutes to prevent burning. Peel the cassava, remove the tough central fiber, cut into batons, and place in a pot with 3 cups water and 1 tsp salt.
- Bring the cassava to a boil, reduce heat, and simmer for 15-18 minutes until just tender when pierced but still firm. Drain well and pat dry with a clean towel.
- While the cassava cooks, combine garlic, ginger, soy sauce, vegetable oil, smoked paprika, coriander, black pepper, and salt in a large bowl. Add the pork strips and toss to coat; let marinate for 15 minutes at room temperature.
- Prepare the kachumbari by gently combining the diced tomatoes, red onion, cilantro, green chili, lemon juice, salt, and olive oil in a bowl. Set aside to let the flavors mingle while you grill.
- Thread the marinated pork strips onto the soaked skewers, alternating with red onion wedges so each skewer has roughly equal pieces of meat and onion.
- Heat a grill pan or charcoal grill to medium-high heat. Cook the pork skewers for 3-4 minutes per side, turning occasionally, until nicely charred on the edges and cooked through (internal temperature of 145°F).
- While the pork grills, heat 3 tablespoons of vegetable oil in a skillet over medium-high heat. Fry the parboiled cassava batons in batches for 2-3 minutes per side until golden and crisp on the outside.
- Transfer the cassava fries to a paper towel-lined plate and sprinkle with a pinch of salt. Serve the pork skewers hot alongside the cassava fries and a generous spoonful of kachumbari.
- Squeeze extra lemon over the skewers just before eating, and offer extra kachumbari on the side for dipping.
- Garnish the platter with extra cilantro and lime wedges; eat with your hands for the full kafunda roadside experience.
Cook’s Notes
- Always remove the tough fibrous core of the cassava before boiling; it stays stringy even after cooking.
- For deeper smoky flavor, marinate the pork for up to 4 hours in the refrigerator if you have time.
- Traditional kafunda vendors grill over charcoal embers; a cast-iron grill pan with a little oil gives excellent char at home.
- Make the kachumbari just before serving so the tomatoes stay juicy but the onions keep their crunch.
- Serve with a cold Stoney Tangawizi ginger soda or a warm cup of spiced African tea for an authentic roadside meal.
