Happy Mid-week 🙂 !
I’m sorry I haven’t shared a post in the past one week, decided to take some self improvement classes in cocktail and small chops making last week, then had a very busy weekend looking after my parents inlaw. Monday saw me tidying up and relaxing my brain while gathering my thoughts together for the recipe. Sounds strange right? Cooking for me is like painting, it took me a while to realise why I just couldn’t cook in an untidy kitchen until it hit me one day, just like when I paint, my glass palette must be wiped clean of any residual paint so I can mix fresh clean colours and then create a fresh mess all over again, Lol!
To make up for lost time, meat recipes will continue in June 🙂 .
Finally yesterday, between the hours of 11am and 5pm this suya was birthed. My legs were tired by the time I was done, but I’m happy looking at the pictures and I hope you like it as much as I do!
The main ingredients of a good suya spice will sound strange to us but as long as you have stood and watched a Mai Suya do his thing,
then you have enjoyed meat spiced with cloves and groundnuts.
I dry roasted the groundnuts before grinding but I will advice using kuli-kuli because the dry nutty taste adds an extra depth of flavour to the suya spice mix.
Let’s make that mouth watering masterpiece
Ingredients : ( 3/4 cup )
2 tablespoons ground dry pepper
2 1/2 tablespoons ginger powder
1 1/2 tablespoons garlic powder
1 teaspoon ground cloves
4 1/2 tablespoons groundnut/kuli-kuli powder
1 1/2 tablespoons crayfish powder
1 teaspoon paprika
2 Maggi cubes
1 teaspoon salt
Mix all the spices and seasonings together and you got yourself 3/4 cup of suya pepper.
It’s important you use very soft cut of beef. During my small chops making class last week, I learnt that the best cut of meat for stick meat and suya is Goulash. Still trying to find out it’s local name so I can buy it from the open market. In Shoprite minute steak or goulash is my go to for now. The idea is the meat shouldn’t stay on the fire longer than 15 minutes.
6 pieces of minute steak
3/4 cup suya pepper
12 kebab sticks
1/2 cup vegetable oil
Wash the meat and dry with a paper towel. Coat the meat with the suya pepper and place inbetween parchment/baking paper or in a ziploc bag and flatten it using a rolling pin or bottle. Repeat this process, coating the meat with the suya pepper 2/3 times.
Let the meat marinade for 2 hours in the fridge and while it’s marinading, soak the kebab sticks in water until ready to use.
Take the meat out of the fridge after 2 hours, cut into long wide strips and push the soaked kebabs sticks through the soft meat.
With a pastry brush, baste with vegetable oil.
Heat a non-stick pan, use the pastry brush to rub 2 drops of oil on it. Place the suya sticks 3/4 at a time depending on how big the pan is, they shouldn’t touch each other.
Let them stay 4 minutes on each side, brush on a little more to keep the meat moist. I turned mine twice.
Enjoy your Democracy Day tomorrow.
Azu 🙂 .