Inyama y'Isugi (Rwandan Grilled Pork)
Inyama y'isugi is a traditional Rwandan dish of succulent grilled pork. The pork is marinated in a flavorful blend of spices and grilled to perfection, resulting in tender and juicy meat with a smoky flavor. It is a popular dish enjoyed at special occasions, gatherings, and barbecues.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds (900 grams) pork loin or pork chops
- Fresh lemon juice, for garnish (optional)
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, combine the vegetable oil, minced garlic, grated ginger, paprika, cayenne pepper, cumin, coriander, salt, and black pepper. Mix well to form a paste.
- Rub the spice paste all over the pork loin or pork chops, ensuring they are well coated.
- Place the marinated pork on the preheated grill and cook for about 4–5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- While grilling, baste the pork with any remaining spice paste using a basting brush to enhance the flavor and keep it moist.
- Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.
- Slice the grilled pork into thin strips and serve hot. If desired, drizzle fresh lemon juice over the grilled pork slices for a tangy twist.