Nigerian Beef Suya Skewers with Yaji Peanut Spice

What you need

• 60 g (1/2 cup) roasted unsalted peanuts
• 2 tsp cayenne pepper, less for a milder heat
• 1 tsp paprika
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 beef stock cube, crumbled
• 1 tsp salt
• 600 g (1 1/4 lb) beef sirloin or flank steak
• 4 tbsp peanut oil, or vegetable oil, divided
• 1 red onion, thinly sliced, for serving
• 2 tomatoes, sliced, for serving

Method

Restated from the original video

1. 1

   Grind the peanuts in a spice grinder in short pulses until they become a fine, dry powder. Stop before they clump into a paste.

2. 2

   Mix the ground peanuts with the cayenne, paprika, ginger, garlic powder, onion powder, stock cube and salt. This is the yaji. Set aside 2 tbsp for serving.

3. 3

   Put the beef in the freezer for 20 min to firm up, then slice it across the grain into thin strips about 3 mm (1/8 in) thick.

4. 4

   Toss the beef with 3 tbsp of the oil, then add the rest of the yaji and rub it in well. Cover and chill for 1-8 hours.

5. 5

   Soak wooden skewers, if using, in water for 30 min so they do not burn.

6. 6

   Thread the beef onto the skewers, folding each strip back and forth like an accordion and packing them tightly.

7. 7

   Heat a charcoal grill to high for direct cooking, or a ridged grill pan over medium-high heat.

8. 8

   Grill the skewers, turning once and brushing with the remaining oil, until charred at the edges, 8-10 min in total.

9. 9

   Sprinkle the reserved yaji over the hot suya and serve with the red onion and tomatoes.

Imported from tilda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.