One of my favorite memories of Nigeria was Suya. It was sold beside the road, a nigerian vendor with sticks of meat over a brazier. They servied it with a piece of paper and cayenne pepper. I overlooked the raw meat on the side of the road and just figured the heat would kill anything that should not be there. It was delicious. Serving size is a guestimate. Traditionally you don't use the vegetables
- 3 teaspoons finely ground roasted peanuts (see below)
- 1 teaspoon cayenne pepper or 1 teaspoon red peppers or 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
- 1 onion, peeled and cut into chunks (optional)
- 1 tomato, cut into chunks (optional)
- 1 sweet green pepper, cleaned and cut into chunks (optional)
- Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
- If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
- Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
- Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
- Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
- Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).
This is a good attempt at making SUYA, a northern Nigerian meat relish. This can also be made with lamp cops(Taste much better). The classical suya is made with 'kulikuli' powder; a locally made roasted peanut cake in which most of the peanut oil is removed. Suya can be served with jollof rice, fresh chopped tomatoes and onions or just eaten with a cold drink in summer.
I really enjoyed the flavours in this recipe, I crushed the peanuts as fine as I could by hand and mixed all the spices as directed. I would add more garlic next time! I broiled the skewers and enjoyed the meat, although I know it would be nicer grilled on the barbeque. Served with Coconut Rice (Nigerian Style) and some fresh tomatoes. I must search for some kulikuli powder when I have the opportunity, I am sure the meat would be more peanut-flavoured with the roasted powder, DD and I enjoyed our dinner served with some fresh tomotoes. Prepared for the New African Recipe Tag Game March/2012...