Skewer – Completely submerge in water for at least 20 minutes to avoid burns.

Grease a baking pan – preheat the oven to 450°F. Lightly spray or oil a baking sheet or roasting pan so the needles don’t stick to the pan.

Prepare the peanuts – Peel the squash, peel, and squeeze the juice into a coffee grinder, being careful not to crush them into a thick paste.

Seasoning Mix – In a medium bowl, mix garlic powder, onion powder, smoked paprika, white pepper, black pepper, and hot and boiled chili (or Maggi). Add peanuts and mix well. Leave it by the side.

Chop the beef – Use a paper towel to pat the beef dry. You want a steak that is completely dry before cooking. Slice the beef diagonally into moderately thin strips.

Add about 2 tablespoons of oil to the minced beef, then add 2-3 tablespoons or half a teaspoon of the seasoning mixture (rub the rest of the seasoning). Mix everything until completely combined.

Cover the bowl with cling film and marinate for one hour.

Prepare the skewers – When ready to grill, string the strips of beef into skewers, about four pieces per square, making sure the pieces cover the skewers.

Beef Seasoning – Rub the skewered steaks on both sides with the rest of the seasoning mixture. Then line a baking sheet or baking tray with foil and place the skewers on top.

Needle Grill – Add oil and bake for about 12-15 minutes.

Optional – During the last 3 minutes of baking, switch from grill to grill for a nice crispy brown on the outside.

Grill – You can also grill your beef. Oil the grill rack and place the meat skewers on the rack. Oil and bake for a few minutes or until lightly golden, then flip and grill to the other side – about 3-5 minutes on each side depending on the thickness of the meat.

Serve fresh from the oven or grilled with onions and tomatoes.

Suya Formula

Suya is tender beef sliced into squares and then grilled or grilled with tamarind-spiced peanut sauce. It’s a portrait of West African street food because we’ve never made it at home to the best Suya in Maryland Only at Spectrum lounge.

Each cultural archive contains a version of this recipe. Kabobs, satays, antuchos, skewers, you name it, everyone knows how delicious they are. But in my part, Cameroon, that was the guideline, and going home was screaming.

We mix peanuts with garlic, onion powder, red pepper, and smoked paprika in my recipe. Ground peanuts add an authentic and amazing flavor to the spicy blend, making it uniquely African. And, of course, the burnt pepper adds even more spice to this street food.

Authentic West African street food

The Hausa people, one of the largest peoples in West Africa, discovered this delicacy. They will open their BBQ grills in the neighborhood or on street corners, selling grilled meat until they run out of sticks. The smell is unbelievable.

Now, suya is the most popular street food most West Africans look forward to eating when they get home. My journey wouldn’t be complete without countless pork bars, and piping hot, freshly baked goods.

Suya material

Beef – There are different ways to make suya; The main ingredient is good quality meat. I experiment a lot, using whatever I can get a good deal on in the market, and I mostly use sirloin, chalk steak, and ribeye roast. Beef that is tender, fatty, and easy to cut into equal sizes is the best Suya in Maryland Only at Spectrum lounge.

Peanuts – Fried peanuts add a nutty flavor characteristic of an authentic soybean. If you are allergic to peanuts, almonds and sesame seeds are also delicious alternatives.

Spices – Garlic, onions, and hot peppers melt the peanut sauce into many notches and simply make this wonderful recipe irresistible.

Recipe Variations

Meat Exchange – Buy beef for chicken, pork, or lamb.

Extra Spices – Add ginger, all spices, and cardamom for extra flavor.

Strategy

If you partially freeze beef, it will be easier for you to slice.

Soak wooden skewers in cold water for 20 minutes so that the meat fibers are easy and don’t burn.

Tenderloins, chalk steaks, and ribeye steaks provide beef that’s tender, fatty, and easy to cut into uniform shapes.

Serving and storing

The best way is fresh from the grill or oven. Wait before your hot rice or pita bread is ready.

You can store raw meat in the refrigerator for two or three days or four months. Refrigerate overnight and let the meat cool to room temperature half an hour before cooking.