Rich in Vitamins B12, A, Riboflavin (B2), Folate (B9), Iron to mention but a few, is this flavour packed powerhouse of grilled Lambs liver served with a sweet and sour Onion salad.
INGREDIENTS
250g of diced Liver
4 levelled tablespoon of Suya/Yaji spice mix
4 tablespoonfuls of Olive oil
1 Green pepper cut into sizeable cubes
1 large Onion cut into sizeable cubes
1 tablespoonful of Corn starch or flour
1 litre of water
Salt to taste
ONION SALAD
1 large thinly sliced Onions
2 tablespoonfuls of Olive oil
1 levelled teaspoon of Sugar
20g of chopped Parsley
6-10 whole Green Chillies
A pinch of Salt to taste
METHOD
Watch how make this flavour packed grilled Lambs Liver recipe which includes a secret method below👇🏾
MAKE YOUR OWN SUYA RECIPE
BEST ENJOYED WITH THIS WATERMELONADE RECIPE👇🏾
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All photos, recipes and videos are by the owner of this blog.
Just imagine the nutty and buttery texture of beans, mixed with that Umami flavoured salted beef, the fishy taste of Tuna with the hint of heat from the Cayenne pepper and that smoky nutty taste of your preferred charcoal grilled Suya all in a pot. Now imagine savouring all these flavours in this incredible beans stew recipe which pairs well with that caramelised sweet taste of fried ripened Plantain. Gosh!
INGREDIENTS
250g of Cannellini beans or Black eyed beans soaked at least for an hour
1.5 litres of water
3 Bay leaves
4 stalks of Grains of Selim (Hwentia)
3 dried red chillies
6 tablespoonfuls of your preferred oil
1 large sliced Onions
1 diced salted beef
4 green chillies
2 tablespoonfuls of Tomato purée
1 tablespoonful of Cayenne pepper
200g of Passata or blended Tomatoes
1 tinned Tuna
250g of Goat/Lamb/Beef char grilled Suya
30g of chopped Spring Onions or Onion flowers
Salt to taste
SPICE BLEND
30g of Ginger
1 clove of Garlic
1 large Onion
1 teaspoonful of Aniseed
40g of dried Shrimp
Watch how to prepare this flavour packed stew below;
Don’t forget to subscribe, try the recipe and leave comments with your feedback. All photos, recipes and videos are by the owner of this blog.
Yaji spice (which is used in making the ever popular Suya) is a peanut base dry mixed rub from West Africa (Ghana and Nigeria). It’s best used for marinating Meat, Fish, Vegetables or Poultry for the grill in making your personalised Suya.
Inspired by the Nigerian sandwich I created these bread swirls.
Imagine freshly baked Butter or Agege bread with Avocado butter, grilled Suya and Onion slices for a sandwich. You can turn this dream into a reality ooh!
Thank me later for the inspiration 😘.
Yaji (Suya) spices are readily available in most African shops and online, however you can make your own as shown below;
INGREDIENTS
1.5 teaspoonful of Salt
330g of Bread flour
7g of Yeast
1 tablespoonful of Sugar
2 tablespoonful of natural Yoghurt (optional )
Half a teaspoon of Vitamin C powder
30ml of Olive oil or 30g of butter
75ml of lukewarm water
30ml of Olive oil for rolling the dough.
60ml of water for the Oven.
SPICES
30g of Yaji (Suya) spice mix
10g of Cumin seeds (optional)
10g of Caraway seeds (optional)
Optional Onion or Garlic flour
METHOD
Watch how to prepare this recipe below on my YouTube channel, ‘Ndudu by Fafa’.
Don’t forget to subscribe, like the video and share. Try the recipe and leave comments with your feedback 😘
All photos, recipes and videos are by the owner of this blog.
I spent last night, thinking of ways to make, the best dry, natural Suya spice mix and decided to get some spices in the morning. After spending an hour carefully selecting the best of ingredients, I left the shop empty handed as I'd left my purse at home. On my drive back home (as I made the decision not to return) I decided on improvising with the limited ingredients I had.
Suya spice mix is a Peanut based spice mix which is popular in West Africa and used for most barbecues. It's best used with Goat meat or Beef, however it works with poultry and Vegetables as well.
When the Suya spice mix is used to marinate Meat, then chargrilled , it gives the dish a nutty and smoky taste; coupled with the added crunch from the Onions and Green peppers when added.
Suya spice mix is readily available in most African grocers and online.
Find more creative ways of using Suya based recipes, here on my blog.
Suya spice mix originates from the Hausa's in both Ghana and Nigeria (known as Yaji in Hausa. Suya spice mix recipe varies from person to person, as the original recipe is fiercely guarded. This is my version which I created with the limited ingredients I had. I now have 2 different textured Suya spice mix, one for marinating and grilling and the other as a topping. Be inspired and try adding different herbs to your mix.
Suya
Ingredients;
300g of roasted Peanuts
20g of organic powered Ginger
20g of garlic powder
20g of onion powder
1 teaspoon of blended red chilli
1 tablespoon of smoked paprika
5 strands of negro peppers
2 African nutmegs
1 tablespoon of carom seeds (optional)
1 Bouillon cube (optional)
Method;
Watch how to make Suya
Using a pestle and a mortar grind the peanuts into a crumbly texture (as shown below) making sure it doesn't turn into a paste.
In a clean kitchen towel, add your smoothly crushed peanuts and cover completely.
The next step is to extract as much oil from the peanuts. In a frying pan, warm the peanuts to release some of the oils (this should take about 5 minutes on a medium heat). Pour the warmed peanuts into a kitchen towel.
Place a heavy item on the peanuts for the oil extraction ( you can use a chopping board, a cast iron pan or a stone mortar).
Remove the heavy item after a few hours. Transfer the peanuts to another clean kitchen towel. Cover the peanut crumble in the kitchen towel and place a heavy item of your choice on top.
Leave this for about 3 hours and you'll have a drier peanut crumble.
Set the peanut aside until later.
I had to make my own ginger and onion powder for the mix, as I decided to improvise (after my shopping disappointment), however it's easier to get them from the shops.
I loved the smell of ginger permeating the house and not so about the onions.
If you wish to make your own powdered onion and ginger, use a mandolin cutter and thinly slice your ginger and onions.
Use a kitchen towel to squeeze the moist from your onions. Preheat your oven to 110*c and cook for an hour. Remove from the oven, leave to completely cool down and then blend into a powder.
From the top left, Peanut, Dry onions, Dry ginger, Paprika, Red chillies, Grains of selim, African nutmeg and garlic powder
Toast your Grains of Selim, African nutmegs and Carom seeds (optional) for about 2 minutes. Remove the seeds from the Grains of Selim and discard and reserve it's stalk.
From the top left, Peanut, Dry onions, Dry ginger, Carom seeds, Paprika, Red chillies, Grains of selim, African nutmeg and Garlic powder
Add everything apart from the peanuts into a blender and mix to a smooth powder. Add 200g of the peanut crumble and pulse till well combined.
Divide your Suya spice mix in two and add the remaining 100g of peanut crumble to one part. The smooth Suya mix is idle for grilling etc and the other works perfectly as a topping.
Reserve in an airtight container or mason jar and it should keep for 6 months.
Suya is best with Meat, Chicken and Vegetables. A great marinade and rub for your barbecues and grills.
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.
'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.
Kelewele is served with peanuts , hence the idea of making a Suya crumble(made from peanuts and African spices) to accompany the Plantain would be a match made in heaven.
Enjoy this nutty, sweet, spicy snack and don't forget to comment and leave a feedback.
Ingredients:
2 large ripened , peeled Plantain cut in half and into long strips.
100ml of Coconut oil
Herby Suya mix
15g of finely chopped fresh Oregano or your favourite herb.
30g of finely diced spring onions
10g of finely diced fresh Parsley
50g of Suya mix
20g of crushed roasted peanuts
Salt and pepper to taste
Alternatives;
Mint, Lemon rind, Coriander or Basil
Method;
Add the Coconut oil to a frying pan, place on a medium heat for 3-4 minutes.
Add the Plantain strips, fry for 2 minutes on each side and set aside.
Mix all the Suya ingredients (to create a herby Suya mix) together into a crumble texture and set aside.
Toss the hot Plantain in the Suya mix and serve immediately.
Perfect with Apple juice, Palm wine or Cider.
All photos and recipes are by the owner of this blog.
