← Nouns Cooking · West & East African

Ingredients

• 700 g sirloin, skirt or flank steak
• 2 tbsp peanut or vegetable oil
• 1 tsp Salt
• 60 g roasted unsalted peanuts
• 2 tsp Cayenne pepper, less for milder
• 2 tsp Smoked paprika
• 1 tsp Ground ginger
• 1 tsp Garlic powder
• 1 tsp Onion powder
• ¼ tsp ground nutmeg (optional)
• 1 Red onion, thinly sliced
• 2 Tomato, sliced
• ½ Cucumber, sliced (optional)

Method

1. Make the spice: pulse the peanuts in a spice grinder or food processor in short bursts until they become a fine, dry powder (stop before it turns to butter). Mix with the rest of the spice ingredients.
2. If using wooden skewers, soak them in water. Slice the beef across the grain into thin strips about 5 mm thick, and thread them onto the skewers in a zigzag.
3. Brush the beef with oil, sprinkle with salt, then press on the suya spice generously on all sides. Keep a few spoonfuls of spice back for serving. Cover and refrigerate for 1 hour (or up to overnight).
4. Heat a barbecue, griddle pan or grill to high. Cook the skewers for 3–4 min per side, until charred at the edges and cooked to your liking.
5. Dust with a little more spice and serve hot with the sliced onion, tomato and cucumber.

Tips

• Contains peanuts: not for anyone with a peanut allergy.
• Short on time? Many African shops sell ready-made yaji spice.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen 196 flavors Sisi Jemimah