SUYA BEEF FRIED RICE

As I opened my fridge, I saw my leftover rice and Beef Suya and decided on making fried rice for my packed lunch. 

Realistically, I could've made a simple egg fried rice but I craved for the Beef Suya I had the night before. 

The Suya gives the dish a spicy and nutty flavour which is perfect to enjoy in this cold weather.

If you're lucky enough to have a charcoal grill use it to cook your meat for a smoky flavour. 

Enjoy this easy to follow recipe and share your pictures.

Ingredients 

300g of cooked Jasmine Rice 

40g of Suya spice mix

2 tablespoonfuls of Coconut oil / Olive oil

30g of Spring onions 

20g of chopped Coriander 

600g of Rump steak

10g of chopped Oregano (optional)

1 tablespoonful of Chipotle chillies 

2 sliced Green Peppers

2 large finely sliced Onions

Salt to taste

 Method 
Learn how to make your own Suya by watching the video below;

Don't forget to subscribe to my YouTube channel, 'Ndudu by Fafa'. 

Mix the Suya spice with Chipotle chillies (readily available in most supermarkets) and warm it up in a frying pan, as shown below. 

Warming your Suya spice mix releases the oil and flavours. 

 

Using a meat tenderiser (available online) beat the meat to break down its fibres (this makes the meat tender when cooked).

 If you don't have a meat tenderiser use a rolling pin instead. Your meat should look flattened after been tenderised.

 If you're using a tough cut of meat, this process of tenderising ensures you have a soft and tender meat. 

 

Place your sliced Onions and Green Peppers in a baking tray.

Sprinkle your meat with Suya spice mix and rub it on both sides. 

Sit the meat on top of the Onion and Green Pepper slices (as shown above). 

Place your Suya spiced meat in the fridge to marinade for at least an hour. This allows the meat to absorb the flavours of the Suya spice. 

When you're ready to cook your meat, take the meat from the fridge and bring it to room temperature for about 15 minutes. 

Pre heat your grill to 200*c.

Drizzle the meat with 1 tablespoonful of Coconut oil or Olive oil and Oregano (optional).

Place your meat under the grill and cook for 6 minutes.

Take the meat out of the grill and leave it to rest. 

In a Wok or frying pan add the remaining Coconut oil and place on a medium heat.

Add the rice and fry for 4 minutes, ensuring you consistently stir it. 

Add the juices from the meat, mix and fry for another minute.

Slice the meat into sizeable chunks and add it to the rice. Fry the rice for a further 2 minutes and add the grilled Onions and Green peppers. 

Mix everything together, sprinkle the chopped Spring Onions and fresh Coriander over the rice. 

Serve immediately and enjoy with a Pineapple and Ginger smoothie. The perfect remedy for this cold weather. I managed to capture the Suya fried rice on my frozen glass table, as shown below. 

 

Try the recipe and l love to read your feedback, hence don't forget to leave a comment and also share the recipe. 

Find more inspiring recipes on my Youtube channel 'Ndudu by Fafa', like this Waakye recipes. 

All photos and recipes are by the owner of this blog. 

BEEF SUYA RECIPE

'Yaji' (Suya spice mix) is one of my favourite African spice mix and I use it most times for my grills, barbecue, garden parties etc (regardless of the weather). Khebab or Chinchinga (known locally in Ghana) is made from diced meat on skewers, marinated in the Suya spice mix, with onions, peppers and it's best charcoal grilled. 

This is a popular street food both in Ghana and Nigeria. The addition of the spice mix to the meat is what makes Suya. 

A perfect addition to an African inspired picnic or barbecue.  

A visit to my local butcher was a great idea as he served me a perfect cut of fillet beef. You can use any cut or type of meat, Goat, Mutton, Lamb, sirloin or ribeye.

 Tip: 

 If you're using a tough cut , tenderise it by hitting the meat with a rolling pin or a tenderiser. This will help soften the meat. 

I prefer to let my meat rest and bring it to room temperature before cooking it. I find this allows an even cook and a juicy steak. 

Serves 4

Ingredients; 

800g of diced meat

8 skewers soaked in water

Green or red sweet peppers cut into chunks 

Red or white onions cut into chunks 

120g of Yaji (Suya spice mix) powder (available in most African grocers)

4 tablespoons of olive oil or sunflower oil 

Salt to taste

Method; 

Enjoy making this easy to follow recipe and please don't forget to leave comments. 

In a bowl, mix 100g of Suya, salt and oil together and set aside.

Using your soaked wooden skewer , insert a cubed meat, onion, pepper and repeat the process on each skewer (as shown above). 

Tip

Soaking the wooden skewers prevents it from burning quickly when placed on a grill.

Pour the marinade over the meat and leave for at least an hour. 

Remove your meat from the fridge and bring it to room temperature, (which should take about 20 minutes).

The best form of grilling this is by using charcoal, which lends its smokiness to the nutty taste of the Suya spice mix. 

Sprinkle half the remaining Suya over the meat and charcoal grill it (for 2 minutes on each side for a medium grilled steak or 3 minutes for a well done steak).

Once cooked sprinkle with the remaining Suya and serve with your favourite green salad. 

In this instance, I served my Chinchinga with rocket and Parmesan shavings which was amazing. The smoky nutty taste of the meat, enhanced by the nutty Parmesan , peppery rocket, crunchy sweet onion and peppers, adds to enhancing the natural flavours. 

Get your guest going 'ohwow' with each bite. Best served with a cold red Sancere, chilled Beer, Cider or Palm wine (A local Ghanaian drink). 

All photos and recipes are by the owner of this blog.