CAMEROON SUYA

 

1 pound round or flank steak

teaspoon sugar

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cinnamon

pinch of chili powder

2 teaspoons onion salt

cup peanuts, finely crushed

vegetable oil, for brushing

 

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

Mix the sugar, garlic powder, spices and onion salt together in a small bowl. Add the crushed peanuts, then add this mixture to 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 let marinate in a cool place for a few hours.

Preheat a broiler or barbecue grill. Brush the meat with a little oil and then cook over 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 : Taste of Africa : 70 easy-to-cook recipes from an undiscovered cuisine / Rosamund Grant