CAMEROON SUYA

 

450 g / 1 lb frying steak

2.5 ml / tsp sugar

5 ml / 1 tsp garlic granules

5 ml / 1 tsp ground ginger

5 ml / 1 tsp paprika

5 ml / 1 tsp ground cinnamon

pinch of chilli powder

10 ml / 2 tsp onion salt

50 g / 2 oz / cup peanuts, finely crushed

vegetable oil, for brushing

 

Trim the steak of any fat and then cut into 2.5 cm / 1 in wide strips. Place in a bowl or a shallow dish.

Mix the sugar, garlic granules, spices and onion salt together in a small bowl. Add the crushed peanuts and then scatter over the steak, mixing well so that the spices are worked into the meat.

Thread the steak on to six satay sticks, pushing the meat close together. Place in a shallow dish, cover loosely with foil and leave to marinate in a cool place for a few hours.

Preheat a grill or barbecue. Brush the meat with a little oil and then cook on a moderate heat for about 15 minutes, until evenly brown.

Cook’s tip: If barbecueing the meat, try to avoid it cooking too quickly or burning.

 

Serves 4

 

country : Cameroon

course : appetizer

 

source : The Essential African Cookbook : An Exciting Culinary Tour of a Fascinating Land / Rosamund Grant