Brochettes of Salmon With Lemon and Dill
Posted On May 19, 2015
We are travelling to Rwanda today, the birthplace of our lovely friend, Joseph. When most people think of Rwanda, they think of the terrible genocide that happened there in the mid-90’s. The country was composed of 3 ethnic groups, Hutu (85%), Tutsi (14%) and Twa (1%) and a radical group of Hutu decided to blame the country’s ills on the Tutsi, so went on a murderous rampage. According to the UN, ‘In the weeks after April 6, 1994, 800,000 men, women, and children perished in the Rwandan genocide, perhaps as many as three-quarters of the Tutsi population.”
Rwanda is a small landlocked country and sovereign state located a few degrees south of the Equator in central and east Africa. Rwanda is bordered by Uganda to the north, Tanzania to the east, Burundi to the south and the Democratic Republic of the Congo to the west. It is in the African Great Lakes region and is a very mountainous country, the lowest point being the Rusizi River at 950 metres (3,117 ft) above sea level. The climate of the country is temperate to subtropical, with two rainy seasons and two dry seasons each year.
The Berlin Conference of 1884 assigned the territory to Germany as part of German East Africa, but Belgian forces took control of Rwanda and Burundi during World War I, which is why French is spoken in Rwanda. It is also why the cuisine, although relying on popular African staples such as bananas, plantains (known as ibitoke), pulses, sweet potatoes, beans, and cassava, often borrows French names for its dishes. One such is brochette, the Rwandan equivalent of the kebab, most often made of goat but also made from tripe, chicken and fish. The recipe uses aneth, the local name for dill and probably derived from the French for aniseed, anis.
- 4 salmon fillets, cubed
- A glug of olive oil
- The juice of one lemon
- The zest of one lemon
- 1 lemon finely sliced
- A large handful of chopped dill
Prepare and light the barbecue. Mix together the olive oil, the lemon juice the lemon zest and the chopped dill. Add the cubed salmon and coat well with the marinade. Leave for a minimum of 30 minutes then string them on your skewers ( we’re using wooden skewers, make sure you soak the them before you put them on the BBQ or they will burn ) adding the lemon slices in between the cubes and place them on the barbecue. Cook until the salmon is cooked through and serve with rice and salad.