- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 4 Hours
- 1 lb 2 oz wildebeest meat (or rump steak)
- 1 tbsp pink flamingo (or duck) fat
- 4 tbsp umbrella tree essence (or sweet soy sauce)
- 4 tbsp date palm spirit (or wine vinegar)
- 2 tbsp honey
- 4 tbsp coffee
- 2 tbsp barbecue spice mix
How to Make It
- The shaman stores the piece of wildebeest that the Great Lion has granted him for 45 minutes in the coldest place he can find so it will be easier to carve.
- Meanwhile, he melts the fat in a pot over low heat, adds the umbrella tree essence, the date palm spirit, honey, and 2 tablespoons of water.
- Summoning the spirit of the savanna, he boils everything for the time it takes a warthog to shake off a hyena (about 5 minutes of human time).
- After removing the pot from the heat source, he adds the coff ee and spice mix, and lets cool in a cave hidden behind a waterfall.
- Now the monkey shaman asks one of the Lords of the Plain to use its sharp claws to carve the meat along the grain into thin strips. He pours the sauce into a dish, adds the meat strips, and lets it marinate in the refrigerator overnight.
- The next day he drains the meat and threads the strips on acacia wood skewers (be sure to find some that can withstand high heat!). The shaman places these on the highest oven rack, with the drip pan on the lowest. He can then prop the oven door slightly ajar. He dries the meat this way for at least 4 hours in an oven preheated at 150°F.
- Rafiki’s chips can be stored in a dry place and eaten during the dry season when the herds have disappeared along with the rains.