For the meat marinade:
1kg chicken thighs, 3cm dice
3 tablespoons Tropical Sun Chicken Seasoning
15g ginger, minced
1 teaspoon garlic, minced
½ Scotch bonnet
¼ tsp aniseed
2 red pepper
2 red onion
For the Suya Powder:
5 garlic cloves
3g maggi cubes*
3 negro pepper*
30g ginger powder
2 teaspoons Tropical Sun Salt
20g fennel, powder
15g sweet paprika
*Buy from your local African grocer or the ‘world food’ section in most supermarkets
*Maggi cubes can also be substituted for all purpose seasoning or chicken seasoning
- Toast the peanuts in an oven at 150°C/ 302°F/ Gas Mark 2 for 45 mins turning every 10-15 mins. 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 put aside.
- Marinate the diced chicken with the Rapeseed oil and the chicken seasoning. Blend the onion, ginger, garlic, scotch bonnet and aniseed and spread liberally over the chicken and allow to marinate overnight.
- Skewer the chicken alternating the onion and peppers in between each piece of chicken.
- Roast the chicken in a preheated oven at 180°C/ 350°F/ Gas Mark 4 or barbecue for 12 - 15 minutes turning regularly.
- Finish by coating the skewers with the suya powder and serve.