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The Hirshon Nigerian Skewered Beef BBQ - Suya

The Hirshon Nigerian Skewered Beef BBQ – Suya


  • Total Time: 0 hours

Ingredients

Units Scale
  • For the Suya spice blend:
  • 5 tbsp crushed Kuli Kuli (or crushed roasted peanuts)
  • 5 tbsp ginger powder
  • 2 tbsp Korean hot pepper flakes, known as kochugaru + 1 tsp. cayenne powder (TFD change – original called for cayenne flakes, which aren’t easy to find)
  • 10 strands of African Negro Pepper, also known as Grains of Selim or Uda
  • 2 tbsp black garlic powder (TFD change – original called for regular garlic powder)
  • 1 tbsp smoked paprika
  • 2 tbsp onion powder
  • 1 small Maggi seasoning cube
  • 1 tsp whole cloves
  • 1/2 tsp ground white pepper
  • 1 tsp kosher or sea salt
  • 1 tsp fennel pollen – TFD addition, not in original recipe
  • ***
  • 1 1/2 pounds boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise
  • Peanut oil
  • 12 wooden skewers, soaked in cold water for an hour
  • ***
  • TOMATO SALAD
  • 1 1/4 pounds ripe tomatoes, mixed colors, preferably heirloom
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Flaky Maldon sea salt and black pepper
  • ***
  • salted roasted peanuts for garnish

Instructions

  1. For the Suya blend, start by crushing the Kuli Kuli in the spice grinder. Once you have a coarse powder, add the remaining ingredients, one by one. It might help to slice open the uda pods to help the breaking down process.
  2. The powder can be stored in a airtight container for up to 3 weeks.
  3. Add sliced short rib into a bowl. Combine meat and Suya spice with a bit of peanut oil. Mix well.
  4. Cover with plastic wrap. Marinate in the fridge for at least 2 hours, preferably overnight.
  5. The next day, prepare the side salad. Slice tomatoes, discarding stems. Peel and finely slice onion. Arrange the vegetables on a serving plate. Season with olive oil, lemon juice, salt, and pepper.
  6. Thread the marinated meat onto skewers and preheat the grill.
  7. Place the skewers directly over hot side of the grill and cook for 3 minutes, then turn and cook the other side for about 1-½ – 2 minutes.
  8. Transfer the skewers to a serving plate, and sprinkle with salted roasted peanuts.
  9. Rest the meat for 2–3 minutes, then serve with tomato salad on the side.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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