Nigerian suya

Ingredients

• 800 gBeef, round, top round steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw
• 120 gPeanuts, all types, dry-roasted, without salt
• 8 gSpices, pepper, red or cayenne
• 6 gSpices, paprika
• 4 gSpices, ginger, ground
• 3 gSpices, garlic powder
• 3 gSpices, onion powder
• 4 gSoup, chicken broth or bouillon, dry
• 3 gSalt, table
• 30 gOil, vegetable, soybean, refined
• 200 gOnions, raw
• 200 gTomatoes, red, ripe, raw, year round average

Method

1. Slice the beef against the grain into strips 5 mm thick and about 3 cm wide.
2. Grind the peanuts dry into a fine powder (not a paste) and mix with cayenne, paprika, ground ginger, garlic and onion powder, crumbled bouillon and salt.
3. Brush the meat with 20 g oil, coat in two thirds of the yaji spice and thread onto 8 skewers.
4. Let the skewers rest in the fridge for 30 minutes.
5. Grill the skewers on a hot grill or under the oven grill at 230 °C for 4 minutes per side. Brush with the remaining 10 g oil and sprinkle with the remaining third of the spice.
6. Slice the onion into thin rings and the tomatoes into slices; serve raw with 2 skewers per portion.