SOUTH AFRICAN SPICE BLEND RECIPES
WEST AFRICAN SUYA SPICE BLEND | MCCORMICK
Smoky and nutty with a welcome heat, this homemade spice blend defines one of West Africa’s most wildly popular street foods – the suya meat skewer. It’s easy to create – simply blend peanuts and seasonings until fine and crumbly in the food processor. Use as a rub on chicken wings or your favorite grilled meats and veggie skewers. Mix into marinades, sauces and dressings or sprinkle Suya Spice on top your favorite roasted or grilled veggies, rice, noodles and more.
Provided by McCormick
Prep Time 5 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Place all ingredients in bowl of food processor. Pulse until finely ground, crumbly and well blended.
- Store Spice Blend in airtight container in refrigerator.
- Test Kitchen Tips: • Suya Spice Blend is a staple seasoning in West Africa, especially in Nigerian cuisine. It is a flavorful dry rub typically made with a base of crushed or powdered peanuts and spices like ginger and cayenne. The nutty, fragrant blend is commonly used to season beef and chicken skewers, but is also great for lamb and fish. It can be used in marinades, sauces, and dressings, as well. • Try this Suya Spice Blend in our recipes for Grilled Suya Spiced Wings , West African Suya Sauce and Roasted Vegetable Suya-Spiced Flatbread.• Suya Spice Blend can be used as a “dry dip” for beef or chicken skewers, grilled shrimp, or roasted veggies to give an extra boost of flavor and texture.• Roast broccoli with garlic and olive oil. Season with a heavy sprinkle of Suya Spice Blend immediately after roasting for a smoky, spicy, nutty pop of flavor. • Toss Suya Spice Blend with chopped tomatoes, onion, cilantro and jalapeño for a West African twist on pico de gallo.
Nutrition Facts : Calories 43 Calories
BRAAI-SPICED T-BONE STEAKS RECIPE - NYT COOKING
Grilling meat is practically the South African national sport, crossing lines of wealth, geography and even race. Braai means grill in Afrikaans, and some say it’s the only word recognized in all of the country’s 11 official languages. There’s no reason this braai sout, a fragrant dry rub, can’t be used on steaks other than a T-bone. But the T-bone has had special status there since Archbishop Desmond Tutu, as part of a campaign to bring all South Africans together around the braai, pointed out that the shape of that steak mimics the shape of Africa itself. Serve with whole potatoes roasted in the coals, and drink beer or one of South Africa’s excellent wines.
Provided by Julia Moskin
Total Time 4 hours 45 minutes
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Make the braai spice: In a grinder or mortar and pestle, grind all the seasonings and herbs until fine.
- Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours. Bring to room temperature before grilling.
- Heat a grill until screaming hot. Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside, 120 to 125 degrees. Let rest 10 minutes and slice across the grain for serving.
Nutrition Facts : @context http//schema.org, Calories 894, UnsaturatedFatContent 31 grams, CarbohydrateContent 4 grams, FatContent 61 grams, FiberContent 2 grams, ProteinContent 78 grams, SaturatedFatContent 26 grams, SodiumContent 910 milligrams, SugarContent 0 grams, TransFatContent 3 grams
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