Suya
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Helen Graves' suya recipe is a brilliant way to impress your barbecue guests. Suya is identified by a particular spice blend – known as yaji – which is rubbed all over the beef before barbecuing. The contents of yaji vary all over West Africa, but Helen goes for a typical version that includes scotch bonnet powder, cumin, paprika, grains of Selim, cloves and peanuts.
Ingredients
Yaji
- 1 1/2 tsp black peppercorns
- 5 tsp paprika
- 1 1/2 tsp scotch bonnet powder
- 1 1/2 tsp cumin seeds
- 1/2 tsp onion powder
- 1 1/2 tsp ground ginger
- 9 uda pods, also known as grains of Selim
- 9 cloves
- 20g of peanuts
- salt , two large pinches
Beef
- 500g of rump steak, sliced into thin strips
Equipment
- Spice grinder
- Blender
- Skewers (4)
Method
1
Blend all the spices together in a spice grinder. Blitz the peanuts to a coarse powder in a blender and mix with the spices
2
Reserve 2 tablespoons of this mixture for garnish, and rub the remaining spice mixture onto the meat. Leave to marinate, preferably overnight
3
Thread the beef onto skewers and cook over a direct heat on a barbecue, turning often, for around 5 minutes. Serve with extra yaji and the sliced tomatoes and onions
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