• The Central African version of the barbecue in which a large piece of beef (brisket, flank, shoulder or the like), previously marinaded, is slow cooked over a hardwood or charcoal grill with plenty of smoke. The meat is basted every so often to keep it moist using the marinade and will normally take 4 to 5 hours to cook. As street food it would then be sliced and served in bread.