Beef Suya

Trim 600 g of beef of any tough sinew and slice across the grain into thin strips about 5 mm thick.

For the yaji, combine in a bowl 100 g of defatted kuli-kuli peanut flour, 2 tbsp ground dried ginger, 1 tbsp ground chili pepper, 1 crumbled bouillon cube and 1 tsp salt.

Lightly brush the beef strips with 1 tbsp peanut oil, coat them thoroughly in the yaji mix, and thread them flat onto metal skewers so the meat lies spread out rather than bunched up.

Cover the skewers and let the beef marinate for 45 minutes in a cool place.

10 minutes before the marinating time is up, heat a grill or the grill setting of your oven to 180 °C; brush the grate with 1 tbsp peanut oil.

Place the skewers on the grate and cook the first side for 15 minutes. Brush the meat with the remaining peanut oil, turn, and cook for another 10 minutes, until the beef is cooked through and the spice crust is nicely browned.

Let the suya rest for 3 minutes, remove from the skewers and serve with sliced red onion and tomatoes.