Suya

Instructions

1. 1 Make the suya spice blend by combining ground roasted peanuts, cayenne pepper, paprika, garlic powder, onion powder, ground ginger, ground cloves, crushed bouillon cube, and salt. This yaji spice is the soul of suya and can be made in large batches for storage.
2. 2 Slice the beef into very thin, wide strips about five millimetres thick, cutting against the grain. Thread each strip onto a soaked wooden skewer in a weaving pattern so the meat lies flat and thin for even cooking and maximum surface area for the spice rub.
3. 3 Brush the skewered meat generously with vegetable oil on both sides, then coat heavily with the suya spice blend, pressing the spice into the meat with your hands. Use approximately two tablespoons of spice per skewer. The coating should be thick and visible.
4. 4 Let the spice-coated skewers marinate at room temperature for thirty minutes, or refrigerate for up to four hours. The peanut-based spice blend will form a paste-like crust on the meat as the oil and spices meld together.
5. 5 Grill the suya skewers over hot charcoal for three to four minutes per side, turning once. The high heat should char the spice crust while keeping the thin beef strips juicy inside. Brush with a little extra oil during grilling to prevent drying.
6. 6 Remove the grilled suya from the heat and immediately sprinkle with additional suya spice while still hot and oily so the extra spice adheres. Serve on newspaper in the traditional style, accompanied by sliced raw onions, tomatoes, and shredded cabbage.