BBQ - The Fiji Way

There is something about the way we make BBQ in Fiji that makes it so special. The magic is in the simplicity! The marinade is extremely simple but with an incredibly delicious flavour when finished. Some garlic, ginger, salt, and chillies with dark soy sauce. You can also add in any other sauces you like such as tomato, hot, or sweet chillie sauce. Serve it up with a piece of boiled cassava or dalo/taro, and fresh garden salad. BBQ pop-up stands are amazing to eat from during the annual festivals that are hosted by the cities around the country. This recipe will truly have your mouth watering for more.

Ingredients:

2 Kg Lamb shoulder chops ( or BBQ lamb chops which are thinly sliced). Cut each chop into 3 - 4 pieces.

Cassava - 1 packet (frozen) - you can find this in most Indian grocery stores or you can also use taro/dalo.

Marinade:

1 cup dark soy sauce

1/3 cup tomato sauce or chili sauce

5 cloves garlic

2 inches of ginger

3 red chilies (or to taste)

Salad:

1 cucumber - cut in rounds or diced

1 carrot grated

1/2 red capsicum - finely sliced

1/2 Chinese cabbage -finely shredded

salt (optional)

Lemon wedges

1/2 brown onion, finely sliced

2 green chilies- finely sliced

2 tbsp Apple cider vinegar/ lemon juice to taste

Method:

1. In a blender, crush the garlic, ginger,and chilies, in approx, 1/2 cup of water.

2. Add this to the lamb pieces. Add sauce and salt. Stir well to coat all the meat pieces.

3. Cover and leave in the fridge for 3 - 4 hours.

4. Cook on a hot BBQ for 8 minutes each side or until cooked through.

5. Place cassava in a pot and cover with water. Add 1 tsp of salt and boil until soft. (Cassava is delicious when it is boiled to the point where it becomes mushy soft)

6. In a large salad bowl, add in all the vegetables, lemon juice, or apple cider vinegar and toss to combine.

7. serve this hot off the BBQ plate with a piece of cassava and a side of the fresh salad you made earlier. Enjoy!