Prep 10 mins
Cook 7 mins
This recipe is from "My Cooking" West African Cookbook by Dokpe Lillian Ogunsanya. It's posted for the Zaar World Tour event 2008.
- 1 lb lean beef, boneless (sirloin for example)
- 1 1⁄2 tablespoons natural-style peanut butter (ground roasted peanuts)
- 1 1⁄2 tablespoons vegetable oil
- 1 tablespoon ginger powder
- 1⁄2 tablespoon red cayenne pepper
- 1⁄2 teaspoon ground cloves
- 2 bouillon cubes (such as Maggi)
- Cut meat into thin flat slices about 1/2 inch thick.
- Mix the ground peanut, ginger, pepper, cloves and bouillon in a small bowl.
- Thread meat on 4 large wide skewers.
- Coat meat with mixture and brush with oil.
- Grill until meat is brown on both sides and cooked to desired degree.
Easy and tasty. Quite hot - I would use half as much cayenne next time. My peanut mixture was more crumbly than spreadable, so I added some of the oil to make a paste.
Incredibly tasty dish! We both loved the wonderful flavor combination and the "kick" from the spices! In addition, it was very easy to make. Definitely a keeper! Made for ZWT4
Yum! The taste was wonderful, the prep was a little time consuming, but not as bad as I expected, and it was done FAST. I couldn't find Maggi brand bouillon cubes, so I substituted the squishy Knorr ones. I accidentally mixed the oil in with the ground peanuts mixture, but this apparently did not affect the cooking at all (when I reread the recipe and noticed my error, I thought it might cause them to stick). I'll be making this again, thanks for posting. Made for ZWT4.