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Prep Time

15 Minutes

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Cook Time

25 Minutes

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Difficulty Level

Beginner, Easy

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The delicate savory flavor teases your palette, one bite at a time. You take deep breaths as the sizzle against your tongue begs for more. You want to drink some water or milk, but the thought of missing out on this spicy, yet tender textured party in your mouth leaves you breathless, literally.
 
…At every bite you yearn for one more, impatient for the next bite. That is what suya feels like to me. Suya..aka West African Beef Kebab:) My dear friend Adefunke Adegbola. Designer and Founder of Ella Brown Couture is the person who taught me how to make suya. OMG you should have see my friend Mo and I the first day we got to eat it. We were in Las Vegas just girl time vacationing. Let’s just say we stayed in the condo all night eating suya. It was deliciously unreal and so gooodddd. And she still makes this best suya. Her gramdma is Fulani so you know, she’s got that formula in her DNA. Steal this recipe from us. Be sure to Follow —- www.instagram.com/AfropolitanChef and Ella Brown Couture onFacebook

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Ingredients

  • 1.4 lbs beef shank
  • ½ cup unsalted peanuts
  • 1 bouillon cube
  • 1 tsp. dry ginger
  • 2 tbsp. curry
  • 2 tsp. ginger powder
  • 2 tsp. cayenne pepper

 

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Instructions

  • Soak wooden skewers in water.
  • Blend peanuts briefly in a grinder do not over blend so that peanut oil does not form a paste.
  • Add all spices to peanut powder and mix.
  • Cut beef shank into strips, rub strips with spice mix or shake in a bag to coat.
  • Pre-heat oven to 400 degrees (broil)
  • Thread beef onto skewers (4-5 pieces) and place in oven.
  • Broil on each side for 7 minutes. Serve with sliced onions or tomatoes.
  • Sprinkle left over rub and serve.

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