BEEF SUYA
My Nigerian brother-in-law introduced me to beef suya, a very spicy street food that's popular in western Africa. I was intrigued when I found out the spice rub is made from ground peanuts and a blend of different seasonings. After lots of experimenting, I came up with my own version. -Elena Iorga, Irvine, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 329 calories, Fat 21g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
NIGERIAN SUYA
This simple, spicy kebab dish allows you to replicate the delicacy sold by Nigerian street vendors.
Provided by Slappo
Categories World Cuisine Recipes African
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
- Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
- Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 5.4 g, Cholesterol 158.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 47.3 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 2.5 g
SUYA BOWL
You can choose your protein for this dish at Brooklyn Suya: steak, chicken, shrimp, salmon, tofu or eggplant. Serve on coconut rice, as below, or lightly dressed kale.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 serving
Number Of Ingredients 25
Steps:
- For the suya bowl: Preheat an outdoor grill or grill pan to medium-high heat. Brush the plantains, steak and shrimp with olive oil. Season lightly with salt and pepper.
- Grill the plantains, unpeeled, until caramelized on the outside and tender all the way through, 4 to 5 minutes per side. Grill the steak, turning once, until charred on both sides, about 3 minutes per side. Let rest while you cook the shrimp. Grill the shrimp, turning once, until charred and cooked through, about 3 minutes total. Peel the skin from the plantain. Cut the steak into 1/2-inch chunks. Sprinkle the steak and shrimp, while still warm, with the Suya Spice Mix.
- For the coconut rice: Toss the hot rice, coconut cream, butter and cilantro in a bowl to melt the butter. Season with salt and pepper.
- To serve, divide the coconut rice between 2 bowls. Toss the kale in a small bowl with a drizzle of olive oil and mound on top of the rice. Add the steak, shrimp, plantain, red onion, tomatoes, cucumber, eggs and avocado. Drizzle each with some BBQ sauce and spicy mayo and a liberal dusting of Suya Spice Mix. Serve immediately.
- Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place.
CLASSIC SUYA
Suya is a popular Nigerian dish that gets its flavor from a peanut-based spice blend. Each suya blend is unique to the person making it, so adjust the spice and heat to what you enjoy.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill or grill pan to medium-high heat. Brush the grill grates with oil.
- Season the steak lightly with salt and pepper. Grill, turning once, until the steak is charred on both sides, 3 to 4 minutes per side for medium rare. Remove to a cutting board and let rest for 10 minutes.
- Cut the rested flank steak into small cubes (about 1/2 inch in diameter). Transfer to a bowl and add the red onion. Sprinkle with the Suya Spice Mix and drizzle with the olive oil. Toss well.
- Pile the steak and onion on a serving platter and add the tomatoes and cucumber in a pile. Sprinkle with more Suya Spice Mix and serve with sliced baguette.
- Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place.
BEEF SUYA
Scents are something normally associated with memory and nostalgia. As a child, I remember the wafting aroma of suya dancing down the street in Nigeria. This dish will be a showstopper and flavor bomb, something your guests will take with them in their memory bank too.
Provided by Kwame Onwuachi
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Make the spice blend. In a small bowl, combine all the spice blend ingredients until incorporated. Reserve 3 tablespoons for garnish.
- Prepare the suya. Place the beef in a large bowl. Add the spice blend and mix well to coat the meat. Cover the bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour if time allows.
- Place a grill pan over medium-high heat. Brush the grill pan with oil. Grill in batches, turning occasionally, until cooked through, 2 to 3 minutes. Sprinkle with the remaining 3 tablespoons spice blend.
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