Ivorian grill-shack lamb or beef, slow-grilled then chopped and tossed with a dry chili-onion spice mix, served with raw onion, mustard, and attieke or bread. A West African relative of suya and dibi, it anchors the open-air maquis dining culture of Abidjan.
Also known as: choukouya, chukuya, soukouya, braised meat Ivory Coast, choukouya de mouton
Watch it made
Ingredients
- 800 g lamb shoulder or beef, in large chunks
- 2 tbsp oil
- 1 tsp salt
- 1 tbsp ground chili
- 1 tbsp ground ginger
- 1 tsp garlic powder
- 1 stock cube, crushed
- 1 red onion, thinly sliced
- 2 tomatoes, in wedges
- attiéké or baguette, to serve
How to make it
- 1
Oil and salt the meat, then set it over medium coals and grill slowly 20-25 minutes, turning every 5, until well done and crusted.
- 2
Chop the hot meat into small chunks on a board.
- 3
Tip the chunks into a bowl with the chili, ginger, garlic powder and stock cube and shake hard so the rendering fat glues the powder on.
- 4
Fold in the raw onion and serve on paper with tomato wedges and attiéké or bread.
Pro tip: Toss while the meat is still spitting hot — once choukouya cools it sheds its spice coat.
