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Fiery Stick Meat / Suyas |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fiery Stick Meat / Suyas recipe on the web!!NIGERIA Advance Preparation: 1 to 2 hours for marinating the meat Special Equipment: 20 short bamboo skewers, soaked for 1 hour in cold water to cover and drained I first encountered "stick meat" (fiery beef kebabs) at a Nigerian restaurant in Washington, D.C. But it was Dozie Nnamah, a cab driver in Chicago, who set the scene for properly enjoying this popular West African snack. Imagine you’re in your twenties and it’s Saturday night in Lagos. You and a bunch of friends crowd into a car for a spin around the city. You crank the radio volume up until it rattles the windshield, listening to Ebenezer Obey, King Sunny Ade, or whoever else is rocking the Nigerian airwaves these days. You pick up a couple of six-packs of Gulder or Premier beer. (None for the driver, of course!) The last stop is the nearest stick meat vendor, where you buy a few dozen suyas, fiery beef kebabs. You eat the stick meat with raw onion and as much cayenne pepper as you can stand, and that’s how it goes-for an evening, at least, it’s hard to imagine that life gets better than this. Note that the meat shouldn’t be too lean for stick meat; you need a few pieces of fat to baste and tenderize the beef as it cooks. As usual, I offer a range of heat from the cayenne. At my house, I would use 1 tablespoon cayenne for the marinade. _ 1/2 lb beef sirloin steaks, boneless (try to choose a piece with some fat on it, or ask your butcher to give you a piece of beef fat) _ beef bouillon cubes _ tbs water _ to 3 tsp cayenne pepper, plus 1 tablespoon for serving _ tsp black pepper, freshly ground ___ tsp salt _ tbs vegetable oil _ onion, medium sized, cut into 1/2-inch pieces, for serving 1. Cut the beef into 1/2-inch cubes. Crumble the bouillon cubes in a large bowl and mix with the water to make a thick paste. Stir in the cayenne, black pepper, and salt. Add in the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours. 2. Preheat the grill to high. 3. Remove the beef from the marinade and thread onto the skewers, 6 to 8 cubes to a skewer, leaving the point (the last 1/4 inch of the skewer) exposed. Pour the oil on a plate and roll the skewers around in it to coat the meat. 4. When ready to cook, arrange the skewers on the hot grill grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all; see Note). 5. Place the onions in a small bowl and the additional 1 tablespoon cayenne pepper in another. To eat, spear a piece of onion on the end of the skewer, then sprinkle the meat with as much additional cayenne as you can bear. Serves 8 as an appetizer, 4 as an entrée Note: These times will give you meat that is well-done. All the stick meat I’ve had has been served that way. It’s been made with cheap cuts of meat, so prolonged cooking is required to tenderize it.) To serve medium-rare stick meat, use a more tender cut and cook 1 to 2 minutes per side. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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