Suya is said to have originated in Ghana, but is popular throughout Africa. A spicy peanut rub gives the succulent beef on skewers their inimitable flavour.
Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood
Serves 6; Preparation time 15-30 mins; Cooking time 15 mins
- 450 g frying (flank) steak
- 12 tsp sugar (I used sugarcane sugar)
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp ground cinnamon
- Pinch of chilli powder
- 2 tsp onion salt
- 50 g peanuts, finely crushed
- Vegetable oil, for brushing
- Cut steak into 2.5 cm wide and 1 cm thick strips. Place in a bowl or a shallow dish. (I froze meat and then allowed to thaw just slightly for easier slicing; I can then slice meat really thinly this way.)
- Mix sugar, garlic powder, spices, onion salt and crushed peanuts together in a small bowl. Then mix with steak.
- Thread steak onto 6 satay sticks (I managed to make 15 12 cm-sticks), pushing meat close together.
- Place is a shallow dish, cover loosely with foil and leave to marinate in a cool place for a few hours (I put them in a container with lid and leave to marinate overnite in fridge and then transfer over to a lined tray when ready to bake).
- Preheat a grill (boiler) or barbeque (I used a fan oven 180C).
- Brush meat with a little oil.
- Cook on a moderate heat for about 15 mins, till evenly brown (Since I used fan oven – I baked meat 15 mins each on both side, turning halfway through).
- Serve immediately.
If cooking meat on a barbeque, don’t cook it too near to the burning coals, or wait till heat is past its fiercest, to avoid scorching.
I replaced beef with pork as a friend of mine doesn’t consume beef products.
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