Though the experts are from the North you’ll find them all over the country. Usually every area in a town will have a ‘suya spot’, with its ‘Malam’, a name for the owner or controller of the joint. All day, every day, you’ll see the suya spots rife with activity from early morning till dusk, when orange trails blaze the skies with the setting of the sun.In addition, extra spoonfuls of the dry spice rub are sprinkled over the meat or served on the side.
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a savoury recipe (not a sweet dessert). Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.I love peanut butter in sauces because the pack flavour as well as act as a thickner, for example when I make my peanut buttter chicken, I don’t need to add cornstarch to thicken the sauce. Isn’t that fab? chicken version – and she’s Dutch! The sauce/paste can also be used on fish and veggies too……
In Nigeria, to keep peanuts fresh for as long as possible, they are sold in their skins after roasting, usually in little bags or in transparent glass bottles. When you want some, you cup a little in your hands, squeeze together to loosen the skin and then lightly blown the soft, brown skin away. That works for small portions only though. To skin a large batch, the services of a kitchen tray are employed.
Steady, ready hands rub the skins off and then those same hands grab either end of the tray and flip the peanuts up in the air, moving back and forth, while blowing. What happens is the peanuts collect on one side and the skins on another, which you get rid off. A few repeats later, the skins are almost all off and you have your peanuts to enjoy! Like other nuts which are high in fats, store in the fridge or deep freezer to keep from going rancid.
Peanut butter Ingredients 1/2 cup roasted unsalted peanuts, skinned 1/4 – 1/2 cup vegetable oil Pinch of saltHow to In a blender or food processor, grind the peanuts till they are crushed. The ground nuts will stick to the sides of the mixing container, so using a spatula, loosen bits from the bottom and round the sides. Then add oil, drizzling in along with a pinch of salt, blending till you get your required consistency. I wanted a loose butter so I added more oil, till it reached a ‘thick cream’ consistency. Suya Ingredients, makes a dozen skewers/sticks 250g beef steak (, sliced against the grain into thin (slightly thicker than carpaccio), wideish pieces Portion of peanut butter (from above) 1 teaspoon chili pepper 1 teaspoon sea salt 1 teaspoon ground ginger 1 -2 tablespoons lime juice Fresh red onions, tomatoes and coriander leaves, to serve Notes:
- Its easier to slice the beef if you freeze it for an hour prior to use
- Adjust the spices to suit your taste, my measurements are just guides.
L: Suya with dry rub; R: Suya with peanut sauceNow, we had them almost immediately for dinner. Majority preferred the suya with peanut sauce to that with the spice rub – it was moister but funny enough was not as tender as the latter. I think my omitting paprika gave the peanut-sauced version a dull brown colour, compared with the overall reddish speckled appearance of the original. Overall, we ate almost all of them up! Daring Kitchen), especially since I’ve spent the last few weeks eating better (and making various nut butters) in a bid to transform our lives into healthier ones. On this note, I say a big thank to our hostesses, Margie and Natashya.