13 minutes beef suya. That’s all the time you need to make this mouth watering
Beef Suya, A West African spicy street food kebab with a nutty, seasoning blend.
I placed an order for some products about three weeks ago. Can you believe it took almost 3 weeks for my stuff to ship? I ordered back on April 14, then about a week after that, I sent the company an email asking them when is my stuff shipping. The CSR said that they didn’t expect the sale to go so well and it was very busy, but they would ship as soon as possible. I waited and waited and waited and then like almost 3 weeks later, I sent another email to the same CSR but this time I didn’t get any response.
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I sent them another email telling them that I wanted to cancel my order, still, no response. Can you believe two days later days later, I received a message telling me, my order is shipping! Ummm what about my cancellation request CSR lady. I was immediately annoyed because it seemed as though they totally ignored my emails. What a way to treat customers.
So, I should have my products delivered by tomorrow. I guess the only thing to do right now is to return it. I don’t know. I’m so torn because I absolutely love their products.
All this company had to do was acknowledge my emails and give a prompt status update. When I’m annoyed, I love to talk about food so, I feel it’s a good time to talk about this amazing recipe called beef suya. Beef suya is a West African street food with a spicy, nutty, seasoning blend. I love making all types of food from all over the country.
On this blog, you’ll find obviously, American but also, Caribbean, German recipes, Hawaiian, Asian, African recipes (more ethnic recipes to come). I wanted to make this post about African food especially since my teen is part West African and he absolutely loves these kebabs. He asked me to make a dipping sauce for them next time, now dipping sauce is on my super long to do list.
I think it’s time for some Peruvian fried rice. I always order Peruvian fried rice when I feel like having takeout. Oh my goodness, it’s so good! I got the recipe and I can’t wait to share it!
Okay, this spicy African kebab is adapted from, Jacob Fodio Todd’s “Food From Across Africa Recipes to Share”. To be honest, the only issue I had with the suya recipe, was that it was tooooo spicy and I love spicy food. I still managed to enjoy it with a gallon of water to wash it down.
Since then, I’ve made some changes and additions. I absolutely love this beef Suya recipe. I love that the meat is juicy tender, FLAVORFUL and just the right amount of heat AND it’s so easy to make! Literally, only 10-13 minutes to cook, depending on your oven.
If you make this Beef Suya, snap a photo and hashtag #whiskitrealgud on Instagram!! I would love to see it!
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- 1 1/4 tsp ginger
- 2 1/2 tsp onion powder
- 3 tsp garlic
- 2 1/2 tsp paprika
- 1 tsp red pepper
- 1/4 tsp white pepper
- 5 peppercorns
- 1/8 tsp Tajin Chili Lime seasoning not traditional but I like to add it
- 1/3 cup roasted peanuts add up to 1/2 cup if you like
- 2 tsp Better Than Bouillon Chicken Base
- 1/2 lb ground beef thinly slice or cut into 1/2 cubes sirloin steak or other steak
- 2 tbs olive oil
- 1/2 red onion
- a handful of cherry tomatoes any other tomato is fine
- Mix the Better Than Bouillon chicken base with the beef. Add the first 9 ingredients to a food processor and process for a 10 seconds or maybe even less until you have a coarse powder.
- Spread the peanut mixture on a flat surface or plate.Cut the beef into thin slices or 1/2 cubes. You can either go ahead and thread the meat onto the skewers first, or dab the meat into the mixture then load them onto the skewers. Make sure you lay them flat as possible. Drizzle with olive oil,vegetable oil or peanut oil (whatever oil you have).
- Let the meat rest for 15 minutes at room temperature. Preheat oven to broil. Cook the meat for 10-13 minutes flipping every 5 minutes or so. Make sure you check to make sure the meat isn't burning or getting to hot. In the meantime, slice the onions and tomatoes thinly. Remove the skewers from the oven allow to cool to room temperature then serve with the onions and tomatoes. I also love to serve this with thinly sliced cucumbers seasoned with salt and a sprinkle of Tajin Lime Seasoning.