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Liberian Beef Suya
A popular West African street food, Liberian Beef Suya features thinly sliced beef marinated in a spicy peanut and spice blend, then grilled to perfection. It's known for its smoky flavor and tender texture.
ð§ ææ
- 500 g Beef (sirloin or flank steak)(thinly sliced against the grain)
- 1 cup Roasted peanuts(ground into a coarse powder)
- 1 tbsp Ginger(freshly grated)
- 2 cloves Garlic(minced)
- 1/2 medium Onion(finely grated or pureed)
- 1 small Scotch bonnet pepper(finely minced (adjust to taste))
- 1 crumbled Bouillon cube
- 1 tsp Smoked paprika
- 1/2 tsp Cayenne pepper(or to taste)
- 1 tsp Knorr All-Purpose Seasoning
- 2 tbsp Vegetable oil
- 8-10 wooden or metal Skewers
ðšâð³ äœãæ¹
- 1
In a bowl, combine the ground peanuts, grated ginger, minced garlic, grated onion, minced scotch bonnet pepper, crumbled bouillon cube, smoked paprika, cayenne pepper, and Knorr seasoning. Mix well to form a paste.
- 2
Add the thinly sliced beef to the spice paste. Ensure each slice is well-coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 3
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 4
Thread the marinated beef slices onto the skewers, folding them accordion-style.
- 5
Preheat your grill or grill pan to medium-high heat. Brush the grill grates with vegetable oil.
- 6
Grill the beef skewers for about 3-5 minutes per side, or until cooked through and slightly charred. The cooking time will depend on the thickness of the beef slices.
- 7
Serve hot, often with a side of sliced onions and tomatoes, or with Liberian rice.
ð¡ ããã®ã³ã
- âFor a spicier suya, add more scotch bonnet or cayenne pepper.
- âEnsure the beef is sliced very thinly for quick cooking and tenderness.
- âDon't overcrowd the grill; cook in batches if necessary.
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- Add a teaspoon of ground cloves or nutmeg to the spice mix for added depth.
- Grill on an outdoor charcoal grill for an authentic smoky flavor.