Nigerian Suya

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 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)

Recipe

• 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.).