Nigerian Suya
One of my favorite memories of nigeria was suya. it was sold beside the road, a nigerian vendor with sticks of meat over a brazier. they servied it with a piece of paper and cayenne pepper. i overlooked the raw meat on the side of the road and just figured the heat would kill anything that should not be there. it was delicious. Serving size is a guestimate. Traditionally you don't use the vegetables
Steps
Make the ground peanut powder: remove shells and skins from roasted peanuts , if necessary.
Grind the peanuts into a fine powder.
Be careful not to grind them into a paste.
If the peanut powder is oily , wrap it in absorbent paper and squeeze for a minute or two.
Stir the spices into the powder , mixing well.
For really spicy hot suya , use more cayenne pepper -- for a milder dish , substitute paprika for some of the cayenne pepper.
Divide the peanut-spice mix into two parts , putting half in one bowl and half in another.
Set one bowl aside.
Dip and roll the meat in the other bowl of the peanut-spice mix , making sure the meat is completely coated.
Allow meat to marinate for thirty minutes or more.
Place the meat on skewers.
Broil in a hot oven , or grill over hot coals , until meat is done.
Use a meat thermometer to check for doneness.
Serve immediately with the reserved peanut-spice mix , for sprinkling or dipping as desired.
Ingredients
roasted peanuts, cayenne pepper, paprika, salt, ground ginger, garlic powder, onion powder, beef, onion, tomatoes, sweet green pepper