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.
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)
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.
4–5 minutes
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.
- •For a more intense flavor, marinate the pork in the spice paste for at least 2 hours, or overnight in the refrigerator.
- •Adjust the amount of cayenne pepper according to your preferred level of spiciness.
- •Inyama y'isugi pairs well with traditional Rwandan sides like isombe (cassava leaves with eggplant) or ibijumba (grilled plantains).
- •Feel free to customize the spice blend by adding other herbs and spices such as turmeric or smoked paprika.
- •Pork is a rich source of protein, vitamins, and minerals.