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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
- vegetable oil1 tbsp
- garlic, minced2 clove
- ginger1 tsp
- paprika1 tsp
- cayenne pepper1 tsp
- cumin1 tsp
- coriander1 tsp
- salt1 tsp
- black pepper1/2 tsp
- pork loin, or pork chops2 lb
- lemon juice, fresh; for garnish; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
