Suya Spice Food

SUYA SPICE

Steps:

• Gather the ingredients.
• Crush the peanuts into a fine powder using a mortal and pestle, or a food processor. The result should look like a fine crumble.
• To remove the excess oil from the peanuts, lay a clean paper towel on top of the kitchen counter, and spread the peanut crumble over the surface of the paper towel, just big enough to ensure that it will all be covered by the base of a large pot. Once the crumble has been spread, place a second paper towel on top of it, followed by a heavy-bottomed pot, and any additional weight you can find (canned items do a good job here). Allow to sit for 30 to 60 minutes.
• Place dried out peanut crumble in a small bowl, Add the remaining spices and stir to combine.
• The suya spice can be used on a variety of meat either during preparation before grilling or once the cooking process has been completed, to top cooked skewers of meat.

BEEF SUYA

Steps:

• Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined., Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade., Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato and cilantro.

NIGERIAN SUYA

Steps:

• 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 (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.
• 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).
• Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
• 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.).