Sekuwa has become one of the most selling appetizers in Nepal and its popularity is spreading beyond Nepal. However, sekuwa is just the old cuisine with a new name. For instance, almost all households in Nepal used a wood-burning stove to prepare their meals in the olden days. Those coals provided excellent energy to warm oneself up during the winter months, while cooking food. The natural coal from the woods were the primary means of roasting sekuwa (poleko masu), potatoes, or corn-on-the-cob.
My memory of the sekuwa or poleko masu is that the old and vulnerable lighted the coals in an earthen-pot and sat around to enjoy the warmth provided by it during the winter months. While doing it, I remember my siblings and I roasting a few pieces of good meat our parents handed to us --marinated deeply in the heavy spices-- just before preparing the meat kabab dish for the family.
The piping hot poleko masu (or sekuwa as they’re famous now) tasted the best! Burning a makkal with a natural coal may not be feasible now, but you can do the next best thing using the outdoor charcoal grill--as you do for your barbequed meat--to prepare the most flavourful meat you can ever imagine!
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