While chicken, pork sausage and seafood work well in paella, there are a limited number of ways in which to mix a variety of meats to create a succulent and delicious Sishebo. The most important thing to remember is that you don’t want to contaminate the meat or compromise on the flavour of the meal.
While beef, lamb and pork are usually well-paired, chicken and pork or chicken and beef are two combinations that should be prepared with caution and if possible, avoided. When preparing meat, it is important to remember that meat contains microbes on the surface which are eliminated when cooked. Chicken, however, contains Salmonella in the meat and is only emolliated when cooked through. It is important to bear in mind that different guests prefer the meat prepared in a certain way – some prefer well done red meat while others prefer it pink and juicy – which means that cooking chicken with a medium-cooked steak can only lead to undercooked portions that lead to health risks.
However, when preparing a meal that requires a mixture of different meats, the best way in which to cook them is to keep them in categories – cook red meats together and keep poultry separate. If you are preparing chicken, be sure to cook it separately and add it to the dish before serving. Whether you’re preparing a beef sishebo, a seafood meal or a delightful chicken stew, be sure to double-check your recipes before adding a different type of meat to the mixture – the last thing that anyone would want is to compromise on the flavour. If you’re looking for simple recipes, be sure to take a look at the recipe for a Mixed Meat Sishebo below:
For more cooking tips and tricks, be sure to keep your eye on Sishebo’s kitchen tips here.