The zenith of West African street barbecue. Thinly sliced meat is heavily coated in 'Yaji', a complex, peanut-based dry rub that acts as a tenderizer, flavor crust, and heat protectant. The meat is aggressively grilled over open flames, resulting in a smoky, nutty, fiery char.
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Make the Yaji (Suya Spice). In a bowl, combine the finely ground peanut powder, cayenne, paprika, onion powder, garlic powder, ginger, crushed bouillon, and salt. Mix thoroughly.
Prep the meat. Thread the paper-thin slices of beef onto the soaked bamboo skewers, accordion-style, so they lay relatively flat.
The Coating. Lay the skewers on a sheet. Generously coat both sides of the meat with the Yaji spice blend. Press the spice firmly into the meat with your fingers so it adheres like a crust.
Rest. Cover and let the meat at room temperature for 30-45 minutes . The salt will draw out slightly moisture, hydrating the peanut powder into a paste.
Heat the . Prepare a charcoal for high, direct heat. (A very hot pan can be used indoors, but lacks the ).
. Lightly dab or brush the skewers with a little vegetable oil. the skewers directly over the flames. Because the meat is so thin, they will cook in 2-3 minutes per side. You want the peanut crust to char and blacken slightly.
Serve immediately on newspaper or butcher paper, scattered with copious amounts of raw sliced red onions, tomatoes, and extra Yaji spice on the side.
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