Suya-bowl

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 1881, total fat 88 G., saturated fats 23 G., proteins 70 G., carbohydrates 215 G., fiber 21 G., cholesterol 267 mg, sodium 1752 mg, sugar 23 G.

The star of this hearty bowl is Nigerian suya kebab with peanuts and spices. You can essentially use any protein for this kebab—steak, chicken, shrimp, salmon, tofu, or even eggplant. The key here is the spice mix with peanuts, which gives the dish that signature suya flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bowl with suya

1 ripe plantain in the peel, cut diagonally into 4-5 pieces
1 flank steak weighing 220 g.
6 large shrimp, peeled and deveined
Extra-virgin olive oil, for greasing and drizzling
2 tbsp sushi spice mix, see recipe below + extra for serving
2 cups torn kale
Half a medium red onion, thinly sliced
0.5 cups grape tomatoes, halved
0.5 cup thinly sliced English cucumber
2 hard-boiled eggs, peeled and halved
1 small avocado, thinly sliced
Barbecue sauce, for serving
Hot mayonnaise, for serving

Coconut rice

2 cups of boiled hot long-grain rice
2-3 tablespoons coconut cream
1 tbsp unsalted butter
1/4 cup chopped fresh cilantro

Spice mix for sushi

1 cup unsalted roasted peanuts
2-3 teaspoons of ground ginger
1-3 tsp ground cayenne pepper
1-2 tsp onion powder
1-2 tsp garlic powder
1 teaspoon coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, long-grain rice, Avocado, eggs, barbecue sauce, tomatoes, cucumbers, Peanut, ground cayenne pepper, garlic powder

Cooking the dish according to the recipe:

Bowl:

Preheat an outdoor grill or grill pan over medium-high heat. Brush the plantains, steak, and shrimp with olive oil. Season lightly with salt and pepper.
Grill the unpeeled plantains until golden brown, 4-5 minutes per side. Grill the steak, turning once, until browned on both sides, about 3 minutes per side. Let the steak rest while you prepare the shrimp.

Grill the shrimp, turning once, until cooked through, about 3 minutes total. Peel the plantains. Slice the steak into 1/2-inch-thick slices. Sprinkle the seasoning mixture over the steak and shrimp while still hot.
Coconut rice:

In a bowl, combine the hot rice, coconut cream, butter, and cilantro until melted. Season with salt and pepper to taste.
To serve, divide the coconut rice into 2 bowls. Place the kale in a small bowl, drizzle with olive oil, toss, and pile it on top of the rice. Add the steak, shrimp, plantains, red onion, tomatoes, cucumber, eggs, and avocado. Drizzle with barbecue sauce, spicy mayo, and a generous spice mix. Serve immediately.
Spice mix for sushi:
Yield: about 1 cup

Place the peanuts in a blender or electric spice grinder and grind until finely ground, but not to a paste-like consistency. Add ginger, cayenne pepper, onion powder, garlic powder, and salt, if desired, and mix thoroughly. Transfer to a container and cover tightly. The mixture can be stored for several weeks in a cool, dry place.