Nigerian Suya

MarraMamba's Note:

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

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 lbs

• 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)

Directions:

1. 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.
2. If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
3. 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.
4. 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).
5. Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
6. 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.).

Reviews

[Husnah]

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.

[Elly in Canada]

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...