Suya

Make the dry spice coating: in a bowl combine Roasted Peanut Powder with Suya Spice Blend (if using), then add Sweet Paprika, Cayenne Pepper to taste, Ground Ginger, Garlic Powder, Onion Powder, Ground White Pepper, Salt and Beef Bouillon Powder. Mix until evenly blended — the texture should be sandy and sticky enough to grip the meat; adjust cayenne for heat.

Slice the Beef (Sirloin, Rump, or Flank) thinly against the grain into strips about 1/4–1/2 inch thick so they cook quickly and stay tender.

Lightly toss the beef strips with a little Vegetable Oil so the spice mix adheres, then press the peanut-spice mixture onto both sides of each strip in an even layer.

If you have skewers, thread the coated strips onto them (optional). Let the meat rest and absorb the flavors for 30 minutes at room temperature or up to a few hours in the refrigerator for deeper flavor.

Preheat a grill or a heavy skillet until very hot. Grill or sear the beef strips 2–4 minutes per side, turning once, until charred at the edges and cooked to your liking — the peanut crust should be toasted and fragrant.

While the beef cooks, thinly slice the Red Onion and Tomato, and shred the White Cabbage to make a simple slaw or salad to serve alongside.

Arrange the cooked suya over the bed of cabbage, tomato and onion, and serve with wedges of Lime for squeezing over the meat. Sprinkle any leftover spice mix or extra Roasted Peanut Powder on top for more crunch if you like.

Enjoy hot as a snack or main course — suya pairs beautifully with steamed rice, flatbread, or fried plantains.