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I love to smoke meat at home. It is a great accessory to ethnic dishes. Imagine this in eru. ogbono soup, okra soup, even ekwang! Just like smoked fish, smoked meat brings taste and character to meals. So I love to smoke the meat before it goes into the pot. I am inviting you to do the same: smoke the meat before you use it in cooking that meal. It makes the taste of both the meat and the meal ten times better.

Cubed beef on a lined baking sheet.

Guaranteed, smoking meat at home in your kitchen is not quite the same thing as smoking meat outside on the grill where you can get that unbeatable smoky flavour from the charcoal. I can’t wait for summer to roll by again so I can fire up the grill and smoke all the smokables.

Cooked meat on a lined baking sheet.


Still, while waiting for warm and sunny days I love smoking meat in my oven in my kitchen. It is not as smoky as the one done on the grill but it tastes great! It is much better than plain boiled meat. Broiling beef in the oven takes the meaty flavour up a notch. I will only leave my meat plain if I’m making something like stew. For traditional meals, it has to be smoked meat! So let me show you how to smoke meat at home the African way.


How to smoke meat at home - African style - Precious Core

how to smoke meat at home - african style

How to Smoke Meat at Home - African Style

5 from 1 vote
This takes the flavour of beef up a notch.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings


  • 1/2 pound beef (about 1/4 kg) - cut into slices
  • 1/4 teaspoon salt


  • Arrange beef on a prepared baking tray. I usually line the baking tray with aluminium foil or parchment paper. Arrange the meat on top in a single layer then sprinkle with salt. Place in oven and broil for about 15-20 minutes until the meat develops colour. 
  • When it is all smoky, you can add to the other meat or fish you are using in your meal and boil for a few minutes before using in whatever meal you choose to use it in. Alternately, you can let it cool then put in a ziplock bag and store in your fridge or freezer.


For this recipe, I purchased the beef part labelled, "beef for stew" but I have made this with sirloin and it works well. Most soft and boneless beef parts will be fine.
Leave the meat in the oven longer (about 5 more minutes) if you want the meat darker in colour. Don't leave it too long though so it doesn't become too dry and hard to chew when eventually used in a meal.


Calories: 102kcal | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 188mg | Vitamin A: 7IU | Calcium: 10mg | Iron: 1mg

Additional Info

Course: Main Course
Cuisine: African
Calories: 102
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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