A rose by any other name, etc. etc. Well, the same can be
said for meat on a stick. Living in foreign cultures, I have come to truly
appreciate meat on a stick as quick, easy, tasty, and typically cheap. Call it
a shish kabob, call it a brochette, hell, call it Ralph. It doesn’t matter
because it is still delicious.
I have had many varieties of meat on a stick: chicken, pork,
beef, fish, hotdog (not sure which category that falls in), elk, ostrich,
venison, crocodile. And, thanks to Rwanda, I can now add goat to that ever-growing list.(Seriously, for a former vegetarian of a decade it's a pretty long list.)
As in many developing countries, meat quality here is a
complete gamble. Sometimes it’s incredible, other times it is like
meat-flavored chewing gum, all fat and tendons, a struggle to choke down. But,
with the right spices and sauces, when the quality isn’t horrible, goat’s not
half bad. In fact, I have had some that was downright scrumptious. Whoda thunk
it?