Nigerian Suya Skewers with Toasted Peanut Spice for After-School Snacking

Spread the peanuts on a paper towel, fold it over and roll a rolling pin across them firmly to press out as much oil as possible, which is the trick to a powder that stays loose instead of clumping into paste.

Serves 6

Ingredients

• 1 1/2 lb beef sirloin or flank, sliced very thin against the grain
• 3/4 cup roasted unsalted peanuts
• 1 tablespoon sweet paprika
• 1 tablespoon cayenne pepper, or less to taste
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon bouillon powder
• 1 1/2 teaspoons fine sea salt
• 3 tablespoons neutral oil
• 1 large red onion, sliced into rings
• 2 tomatoes, sliced
• Bamboo skewers, soaked 30 minutes

Instructions

1. Spread the peanuts on a paper towel, fold it over and roll a rolling pin across them firmly to press out as much oil as possible, which is the trick to a powder that stays loose instead of clumping into paste.
2. Grind the pressed peanuts to a fine meal in a spice grinder using short pulses, stopping the moment it looks like coarse flour.
3. Whisk the peanut meal with the paprika, cayenne, onion powder, garlic powder, ginger, bouillon powder and salt to make yaji, the suya spice.
4. Thread the thin beef slices onto skewers in loose accordion folds so heat can reach every surface.
5. Brush the skewers lightly with oil, then dust generously with half the yaji, pressing it into the meat, and rest 20 minutes at room temperature.
6. Grill over high direct heat, or broil six inches from the element, for 2 to 3 minutes per side until the edges char and the centers stay pink.
7. Dust the hot skewers with a second coat of yaji straight off the fire, when the surface is still glistening and will hold it.
8. Serve immediately piled with raw onion rings and tomato slices, which cut the heat and are as much a part of the dish as the meat itself.
9. Suya is Nigerian street food with northern Hausa roots, cooked over open charcoal at roadside stands that come alive after dark. The double dusting is essential: the first coat seasons the meat as it cooks, the second delivers the raw, nutty, fiery hit that makes suya recognizable from a block away. Any leftover yaji keeps for months in a jar and is excellent on roast potatoes, grilled corn or a fried egg.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 29g
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 3g
• Sodium: 690mg