Nigerian Suya Skewers

Instructions

Mix the crushed kuli kuli, ginger powder, cayenne, uda, crushed seasoning cubes and salt, using equal volumes of kuli kuli and ginger. Grind the mixture in small batches in a dry mill or coffee grinder until it is a powder, then sift it through a sieve to remove any fibers. This is your suya spice.

If you are using wooden skewers, soak them in water for at least 5 hours so they do not burn or char. Slice the beef thinly into short pieces and thread them onto the skewers. Do not freeze the meat to make slicing easier, as the suya vendors advise against it.

Stir a little salt into some vegetable oil and brush it over every part of the skewered beef. The oil is what makes the spice cling, so leave no bare patches. Spread the suya spice on a flat surface and press the skewers into it until the meat is evenly coated.

Lay the coated skewers on a flat platter, cover loosely with a thin layer of plastic wrap, and leave them for 1 hour to marinate. They do not need to be refrigerated.

Preheat the oven for 10 minutes, then broil or bake at 150°C (300°F) to roast the skewers slowly. A grill also works. Turn the meat after 15 to 20 minutes to cook the other side, adjusting the time to the thickness of the slices.

Brush both sides of the meat with the remaining oil, raise the heat a little, and roast for 5 minutes on each side. The suya should still look slightly damp when it is done.

Serve the skewers with slices of onion, tomato, cabbage and cucumber.