Cailles Grillées au Piment et Gingembre (Grilled Quail with Chilli and Ginger)
Cailles Grillées au Piment et Gingembre (Grilled Quail with Chilli and Ginger) is a traditional Congolese recipe (from Republic of the Congo) for a classic dish of spatchcocked quail that are marinated and cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Grilled Quail with Chilli and Ginger (Cailles Grillées au Piment et Gingembre).
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West Africa has it's native quail species that is commonly hunted in the wild, but this recipe works just as well with the common European or Japanese quails.
Ingredients:
4 prepared quail
1 hot chilli, finely chopped
1 soup spoon freshly-grated ginger
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp oil
salt and freshly-ground black pepper, to taste
Method:
In a mortar, crush together the chilli, onion, garlic, oil and grated ginger. This is your marinade.
Using kitchen shears, cut along the backbone of the birds then open them flat. Nw use the marinade mixture to liberally rub all over the outside and inside of the birds. Sit in a dish and refrigerate for 30 minutes to marinate.
In the meantime, pre-heat your barbecue. When the barbecue is hot and the quail have marinated sufficiently, arrange the birds over the hot coals. Cook for about 30 minutes, turning frequently, or until cooked through and lightly charred on the outside.
Serve hot, accompanied by boiled rice and deep-fried plantain slices.
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