Namibian Chicken Marinade

(Cue superhero music and old-time radio announcer voice): Protecting citizens’ mouths from boredom and their bodies from free radicals since 1996!

Did you know that by stopping by Salvador Molly’s you’re not only saving your taste buds from bland, boring flavors, but also protecting your body with the wealth of good-for-you spices, herbs and seasonings?

Our exotic, scratch-made tropically twisted food is rich in cinnamon, ginger, tumeric, cilantro, garlic, onions, and of course, chiles and pepper.

Try one of our favorite grilled bites, Namibian Braii chicken. (Braii = BBQ). If using wooden or bamboo skewers, soak in water for an hour before skewering the meat. P.S. we use chicken here, but this marinade is amazing on lamb, shrimp or firm tempeh!

Namibian Braii marinade
*Enough for 2lbs of chicken*

1   12oz can low fat coconut milk (unsweetened)
3 tbsps tumeric
1/2 tsp cinnamon
1 tsp black pepper
1 tsp ginger
1/2 tsp cayenne pepper

In a small, heavy skillet, toast dry ground spices over medium heat for about 4 minutes, or until toasty and very fragrant. Immediately mix spices into coconut milk in a glass bowl (or other nonreactive container).

We cut and skewer our meat, then add the marinade, but if you don’t have a container long and deep enough to hold the skewers, cut the meat into 1″ cubes and marinate for minimum 24 hours, or up to 3 days. Drain and discard marinade.

Skewer and grill over hot coals (preferred- hardwood natural charcoal) just until done.
We serve ours with some fresh, garlicky greens, some hot chile sauce (try sriracha or yuzu pao) and a smidge of garlic aioli.

*Note: tumeric will stain everything bright yellow! Glass is best, and protect your hands with gloves or rub them with oil right before touching the marinade.*