Suya

Just seasoned and cooked over an open flame, this is simply well-cut beef. Fresh cabbage, tomatoes, and onions are offered alongside. It's commonly eaten in the evening, wrapped in old newspapers or aluminum foil. The Hausa people of Northern Nigeria are known for their spicy delicacy. Before grilling, the meat is frequently seasoned with a specific spice blend called Yaji.

Ingredients

• 1 cup salted peanuts, 1 tablespoon paprika, 2 teaspoons onion powder, 2 teaspoons ground ginger, 1 teaspoon crushed red pepper flakes, 1 teaspoon garlic powder, 1 beef tri-tip roast or beef top sirloin steak (2 pounds), thinly sliced against the grain, 2 tablespoons canola oil, 1 teaspoon salt, 1 medium onion, cut into wedges, 1 large tomato, cut into wedges, Fresh cilantro leaves

Directions

• Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined.
• Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade.
• Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato and cilantro.