Bush meat is one of the great West African delicacies. Traditionally it is game meat, cured and smoked over wood, which gives it a firm, satisfying chew and a smoky depth that no farmed meat reproduces. It is prized in soups precisely because it perfumes everything around it.
This is the larger portion. Drop it into egusi, ogbono, bitter-leaf or afang soup, or into a peppery broth, and let it simmer until it softens and gives up its flavour. If you grew up on it, you already know. If you have never tried it, this is the dish to be adventurous with.
Order online for delivery or pickup in Kigali from Jollof Bistro.
