Jollof rice
Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer
Lamb suya
Makes 6 skewers with leftover spice mix
Easy
Prep:
Cook:
plus 2 hrs marinating
Try this popular Nigerian dish of skewered, marinated lamb served with a flavourful peanut spice mix. The succulent, smoky meat has a nutty, spicy finish
Skip to ingredients
- 3 garlic clovesfinely chopped
- 1 large onioncoarsely grated
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cayenne pepperor scotch bonnet powder (to taste)
- 2 tbsp garlic granules
- 1 tsp ground ginger
- 1 tsp chicken bouillion powder
- 2 tbsp vegetable oil
- 450g boneless lamb shoulderdiced
- sliced onionstomatoes, jollof rice and plantain, to serve
For the suya spice mix
- 50g ground peanutsor peanut powder (see tip)
- 2 tbsp paprika
- 1 tbsp ground ginger
- 2 tsp cayenne pepperor scotch bonnet powder
- 1 tbsp onion granules
- 1 tsp garlic granules
- ½ tsp ground cumin
- 1 tsp dried thyme
- ½ tsp chicken boullion powder
Nutrition: Per serving
- kcal243
- fat16g
- saturates5g
- carbs6g
- sugars3g
- fibre2g
- protein18g
- salt0.5g
Method
step 1
To make the marinade, combine the garlic, onion, paprika, coriander, cumin, cayenne pepper, garlic powder, ginger and bouillion with the oil in a large bowl. Season well with pepper and a pinch of salt. Add the lamb cubes to the marinade and mix well, ensuring the lamb is evenly coated. Cover the bowl and let it marinate in the fridge for at least 2 hrs or overnight.
step 2
For the spice mix, mix together the ground peanuts, paprika, ginger, cayenne pepper, onion powder, garlic powder, cumin, thyme, chicken bouillion and a pinch of salt in a small bowl and set aside.
step 3
Heat your grill to medium-high heat, or if using a barbecue, wait until the coals are white hot. Thread the marinated lamb cubes onto metal skewers, leaving a little space between each piece. Grill the skewers for 6-8 mins on each side, or until the lamb is browned on the outside and cooked to your desired level. Baste with a little of the marinade during grilling for extra moisture, if you like.
step 4
Remove the lamb from the skewers and immediately coat the lamb with a sprinkle of the suya spice mix, pressing gently to ensure the seasoning sticks. Serve with sliced onions and tomatoes. This dish goes well with any side – we love it with jollof rice and plantain.
