Suya – West African Shish Kebabs
These are unusual and very good.
Suya are West African shish kebabs, with an African twist: a peanut-spice rub. It is believed that suya originated with the Hausa people, but they are popular all over Nigeria. In big cities and small towns, the suya vendors at their pits are at the center of the action, and they are busy from mid morning until late at night. Suya are usually made with beef, sometimes chicken or veal is used. Suya can be made with just meat, ground peanuts, and cayenne pepper, but more elaborate spice mixtures are also used. Use any other spices as you like.
3 teaspoons finely ground roasted peanuts (see below)
1 teaspoon cayenne pepper or red pepper, or red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
A pound or two of meat (beef, chicken, etc.), cut into bite-sized pieces
onion, peeled and cut into chunks (optional)
tomato, cut into chunks (optional)
sweet green or red pepper, cleaned and cut into chunks (optional)
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 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, this will be for table use for additional sprinkling so do not let it come in contact with raw meat.
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 while the meat marinates. In my opinion it doesn’t matter whether you use charcoal or the gas grill with this, because it has a lot of flavor with the marinade.
I generally prefer charcoal, but it is just as good cooked on a gas grill.
Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
Grill over hot charcoal, until meat is done.
Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired.
