Tag Archives: barbeque

Chicken suya

10 Feb

Chicken suya

During our World Cup cook-off last summer, Nigeria was deliciously represented by beef suya. These proved such a hit with the whole family that Nigeria easily topped Group F in the first stage of the tournament, blew past France (salade niçoise, chocolate mousse), and obliterated Mexico (fish tacos) in the quarter-finals, before falling before Colombia’s unstoppable barras de limón.

Recently, I was lucky enough to be given a bag of authentic suya powder from a Nigerian friend and chef. I decided to try chicken suya this time, which proved to be every bit as tasty as the beef version. Continue reading →

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Lomo asado with chimichurri

5 Jul

lomo asado

Argentina’s World Cup dinner was always going to be about beef. Great quality meat, salted and grilled slowly – what’s not to like? The chimichurri recipe comes from the Hot and Spicy cookbook by Marlena Spieler. Continue reading →

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Grilled corn

5 Jul

grilled corn

Not sure if this is specifically Argentinian, but apparently it is South American. Continue reading →

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Cevapi with “kajmak” and somun

3 Jul

cevapi

I messed up my timing with this Bosnian World Cup recipe. I forgot to start the cevapi or the kajmak the day before, and had to rush the bread along so Adam could eat with us before going out. In the end, I made a rough approximation of the kajmak by mashing some feta cheese, cream cheese and Greek yogurt together… There is a detailed description of this recipe on the Cooked Earth website, which I had every intention of following carefully, but things didn’t pan out that way. We’d all be happy to eat this meal again – and if I do make a proper kajmak I’ll write about it then. Continue reading →

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Beef suya

30 Jun

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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. Continue reading →

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Lamb souvlaki with tzatziki

19 Jun

lamb souvlaki

For the lamb souvlaki, I used a marinade recipe from chef Simon Rimmer. I left the meat in the fridge overnight, and just whacked it onto skewers and the barbeque when I got back from work in the evening. Continue reading →

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