- 3 teaspoon(s) roasted peanuts finely ground
- 1 teaspoon(s) cayenne pepper, red pepper, or red pepper flakes
- 1 teaspoon(s) paprika
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) onion powder
- 2 pound(s) beef and/or chicken
- 1 whole(s) onion cut into chunks
- 1 whole(s) tomato cut into chunks
- 1 whole(s) sweet green pepper cut into chunks
- 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.
- If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
- 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.
- 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).
- Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
- 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.).
- Read more at: http://www.food.com/recipe/nigerian-suya-309911?oc=linkback
This recipe is a personal recipe added by whiteknight and has not been tested or endorsed by MyRecipes.
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