Let’s be honest, food without meat is very boring. Whether it is those large chunks served on your meal, or the bite sized ones.peppered and served as a snack, one thing is certain - Meat brings life, flavor, and richness to our meals.
But here’s a little secret most people don’t know - not every cut of meat fits every dish. Some will do better in certain dishes than others. Take Chicken for example, it will always do better in stews and rice than in soups. Of course, that’s not to shade anyone who loves chicken in their soup, but you get the gist. 😉
Today, we’re talking about five popular meat cuts and the dishes they’re absolutely perfect for. Ready? Let’s dig in!
1. Agemawo
Agemawo, is that popular beef flesh that comes with skin attached. It's for people who want to enjoy the texture of ponmo and beef together in one bite and trust me, Agemawo bangs in edikaikong. When cooked right, it becomes soft, juicy, and slightly chewy, soaking up the spices and flavour in your soup, and delivering a delicious experience in your mouth. If you doubt me, buy Agemawo now, and try it for yourself.
2. Chicken Breast
Everybody loves Sunday Jollof Rice. It's a tradition in many homes. Infact growing up, I would find it hard to concentrate during the service because I have mily mind fixed on the jollof rice at home. And they always taste the best because my mum always made them with Chicken. Even as an adult, I have tried cooking jollof with beef, with Ram meat, and even with goat meat, and while all of those are great options, none of them can compare to chicken.
Chicken, though lean, is perfect for jollof because it cooks fast and absorbs flavors beautifully. You can marinate it in garlic, ginger, thyme and all of your favourite spices before grilling or air frying. Which ever method you prefer. Toss it on top of your jollof rice, and you’ve just taken “ordinary Sunday lunch” to “Chef-level excellence.”
In my opinion, Chicken was made for rice and rice was made for chicken. Wether it's fried rice, jollof rice, rice and stew, coconut rice, use chicken. You won't regret it.
3. Roundabout
Roundabout (the cow intestine) may look uncookable to newbies, but it’s a classic in many of our local dishes, especially omiobe. Once properly cleaned and boiled, it turns incredibly soft with a rich, deep flavor that makes your meals irresistible.
In Omiobe, roundabout delivers that hearty, meaty taste that hits right in the soul — perfect for your ewedu or white rice depending on your preference
4. Ram Meat
Ram meat carries a distinct flavor from other kinds of meat. It is bold, aromatic, and slightly gamey — which makes it perfect for richly spiced dishes like Efo Riro. When allowed to simmer in that thick, peppery sauce of tomatoes, ata rodo, and spinach, it creates magic in your pot.
Ram meat doesn’t just complement efo riro, it elevates it.
5. Tozo
When we talk of street-style Suya goodness, tozo is the perfect cut! It is that juicy, fatty part of the cow flesh that is cut from the hump area. Its perfect balance of meat and fat ensures every bite is tender, flavorful, and smoky when grilled.
When coated in suya spice (yaji) and slowly grilled over hot coals, tozo melts in your mouth while releasing an aroma that is just unforgettable.
So, the next time you’re at the market or ordering from Meat Madam, remember — the right meat cut can transform your cooking from “nice” to “mouthwatering”. So choose smart, and cook with confidence.
Because with the right meat, every meal can taste like a celebration.
Order now to get your meat ready for you next delicious creation. Click the button below to get started.
