Day 3 sees another African Dish
Day 3 of 2018 World Cup saw a busy day of football with four games in total. Nigeria is taking part in the final game, and I am celebrating the fact by cooking this Nigerian Beef Suya.
Suya is a spicy meat skewer which is a popular food item in West Africa. It is generally made with skewered beef, ram, or chicken or innards such as kidney, liver and tripe.
Although Suya originated in the Northern parts of Nigeria, it has permeated the Nigerian society, being affordable for all and available everywhere. It has been called a unifying factor in Nigeria. Suya has become a Nigerian national dish with different regions claiming the superiority of their recipe and methods of preparation, but similar grilled meat recipes are common in many West African countries.
For today’s cook I used some think slices of beef sirloin, trimming off any fat from the meat. After making the peanut mix, I sat the meat in the mixture overnight. I took the meat out of the fridge an hour before I wanted to grill them, sliding them onto the Russian Skewers, and leaving them to come up to room temperature.
I served the beef with tomatoes, red onion, white cabbage and fried plantains. It was the first time I had tried plantains and they will certainly be cooked again.
This was quite a straight-forward cook. The beef cooked pretty quickly being so thin, and the peanut mix got a little charred in places. Not too much of a peanut taste came through on the beef, but it did have a kick in terms of spice. It went really well with the onion, tomato, and cabbage. Overall, really enjoyable but I may try this with peanut butter, which I think is more traditional in Sierra Leone.
BBQ Nigerian Beef Suya
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
For the Beef Suya
- 100 g Roasted Peanuts
- 1 tsp Ground Ginger
- 1 tsp Ground Black Pepper
- 1 tsp White Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1 tsp Salt
- 1/8 tsp Ground Nutmeg
- 500 g beef sirloin steak finely sliced
- 1 Red Onion (thinly sliced)
- Shredded White Cabbage
- 2 Tomatoes
- 1 Plantain
Add the peanuts, ginger, black pepper, white pepper, garlic powder, cayenne pepper, salt, and nutmeg to a blender and blend for around 1 minute until it forms a coarse powder. Be careful not to blend too much to avoid the peanuts turning into peanut butter. Tip the peanut powder into a bowl and add the sliced beef.
Place the beef into the fridge overnight and then remove approximately 1 hour before you want to start cooking, and add them to your skewers.
Whilst the beef is coming up to room temperature, prepare your vegetables.
Once you are ready to cook, slice your Plantains and fry in a shallow frying pan for 3 minutes each side. I cut them at an angle to try to make larger ones.
Add you skewers to the BBQ and depending on the thickness of your beef cook for 1-2 minutes each side. Remove and serve with the Plantains, Red Onion, Cabbage and Tomatoes.