Entree: Cameroon – Central Culinary Region – Suya (Spicy peanut-and-spice coated grilled beef skewers served with onions and tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 8 min

Additional 30 min

Total 1 hr 8 min

Ingredients

- 2 lb (900 g) beef (flank steak, top round, or sirloin), thinly sliced against the grain about 1/8–1/4 inch (3–6 mm) thick
- 2 tbsp (30 ml) vegetable oil for brushing
- 1 cup (125 g) roasted unsalted peanuts, ground to a coarse powder (yaji base)
- 2 tbsp (15 g) ground chili powder or cayenne (adjust to heat preference)
- 1 tbsp (8 g) ground ginger
- 1 tbsp (8 g) paprika
- 1 tsp (5 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 tsp (5 g) bouillon powder or 1 crumbled bouillon cube
- 1 tsp (6 g) kosher salt, or to taste
- 1 medium red onion, about 8 oz (225 g), thinly sliced for serving
- 2 medium tomatoes, about 10 oz (280 g), sliced for serving
- 8–10 wooden skewers, soaked in water 30 minutes
- Lime wedges for serving

Instructions

1. Place roasted peanuts in a food processor or mortar and pestle and grind to a coarse powder. Transfer to a bowl and stir in chili powder, ground ginger, paprika, onion powder, garlic powder, bouillon powder, and salt to make the yaji spice.
2. Lightly brush both sides of each beef slice with vegetable oil. Sprinkle a generous layer of the yaji spice on one side of the beef, pressing the mixture into the meat so it adheres; repeat on the other side.
3. Fold or roll the spiced beef slices and thread them onto soaked skewers, packing pieces snugly but not overcrowded.
4. Let skewered beef rest refrigerated 15–30 minutes to allow flavors to set, or grill immediately if short on time.
5. Preheat a charcoal grill or grill pan to high heat. Grill the skewers 2–4 minutes per side, turning once, until the spice crust is browned and meat is cooked to desired doneness; do not overcook to preserve tenderness.
6. Remove skewers from heat and let rest 2 minutes. Serve hot with thinly sliced red onion, tomato slices, and lime wedges; offer extra yaji for sprinkling.