Makes4
20 minutes

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

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