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
- 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.
- The powder can be stored in a airtight container for up to 3 weeks.
- Add sliced short rib into a bowl. Combine meat and Suya spice with a bit of peanut oil. Mix well.
- Cover with plastic wrap. Marinate in the fridge for at least 2 hours, preferably overnight.
- 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.
- Thread the marinated meat onto skewers and preheat the grill.
- 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.
- Transfer the skewers to a serving plate, and sprinkle with salted roasted peanuts.
- Rest the meat for 2–3 minutes, then serve with tomato salad on the side.
- Prep Time: 0 hours
- Cook Time: 0 hours
