Ingredients
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3
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
-
-
-
Directions
Nigerian Suya, One of my favorite memories of Nigeria was Suya It was sold beside the road, a nigerian vendor with sticks of meat over a brazier They servied it with a piece of paper and cayenne pepper I overlooked the raw meat on the side of the road and just figured the heat would kill anything that should not be there It was delicious Serving size is a guestimate Traditionally you don’t use the vegetables
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Steps
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1
Done
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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
Done
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If the Peanut Powder Is Oily, Wrap It in Absorbent Paper (paper Towel) and Squeeze For a Minute or Two. |
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3
Done
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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. |
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4
Done
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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
Done
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Place the Meat on Skewers (alternating With the Onion, Tomato, and Sweet Pepper, If Desired). |
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6
Done
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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.). |
