Whether at the beach, a party or celebrating Ghana Independence, suya is the go-to celebration food for Ghanaians worldwide. Tender beef with warming spices and crunchy peanuts – what could be better?!
For the Suya Powder:
1kg Tropical Sun Red Skin Peanuts, peeled
3g Maggi Cubes
3 negro peppers
30g ginger powder
30g Tropical Sun Garlic Powder
30g Tropical Sun Ground Coriander
50g Tropical Sun Cayenne Powder
30g Tropical Sun Onion Powder
2 teaspoon Tropical Sun Seasoning Salt
5g Tropical Sun Ground Black Pepper
20g Tropical Sun Pimento
20g fennel powder
15g Tropical Sun Sweet Paprika
- Toast the peanuts in an oven at 150°C/302°F/Gas Mark 2 for 45 mins turning every 10-15 mins. Once toasted, blend the peanuts to a crumble and place in a clean dry dish cloth. Put a heavy weight onto the cloth to press all the oil out.
- Press the peanuts for at least a day, changing the cloth every few hours or so. Reserve in the fridge until ready for use.
- Blend the cloves, maggi cubes and negro pepper to a powder. Then add the remaining ingredients and blend again to a powder consistency.
- Blend the peanuts and the spices together to a powder and reserve.
- Marinade the diced beef with the Rapeseed oil, the rub and the all purpose seasoning.
- Skewer the beef alternating the onion and peppers in between each piece of beef.
- Roast the beef in a preheated oven or barbecue for 5-10 minutes turning regularly.
- Finish by coating the skewers with the suya powder and serve.