Beef suya

Nigerian suya is thinly sliced skewered meat coated in a mixture of spices and ground peanuts and then grilled. Beef suya is common, but goat, chicken, liver, kidney and tripe are also used (and apparently cane rat). After looking at a few different recipes, I came up with my own combination that would work for a family meal. It is typically served with sliced tomato, onion and cabbage.

Beef suya
(serves 4)

• 16 wooden skewers
• 4 good quality steaks
• 1/4 cup roasted peanuts
• 1/2 Tb cayenne (or more to taste)
• 1 Tb smoked paprika
• 1 Tb garlic powder
• 1 Tb onion powder
• I Tb pepper
• I Tb boullion powder
• 1/4 cup vegetable oil
• 2 cups cabbage, thinly sliced
• 2 medium tomatoes, sliced
• 1 medium red onion, halved and sliced thinly

1. Soak the skewers in water for 3-4 hours, to prevent them burning on the grill.
2. Slice the steaks thinly across the grain and thread onto the skewers.
3. In a coffee grinder or mini chopper, grind the peanuts into a powder (but not so much they turn into a paste).
4. Mix in the cayenne, paprika, garlic powder, onion powder, pepper and boullion powder, then spread on a dinner plate.
5. Roll each skewer of meat in the spice mix until thoroughly coated.
6. Heat the grill to high. Drizzle the skewers with oil before grilling for 8-10 minutes, turning regularly.
7. Serve the suya with the sliced cabbage, tomatoes and onion.

Family score: 9.4 out of 10

Tags: African food, barbeque, cabbage, chillies, dairy-free, finger foods, gluten-free, peanuts, skewers, tomatoes