This recipe forms part of our Épicure feature in our October 2018 issue.
Nigerian lamb suya with cassava chips
- ½ cup powdered peanut butter (find at luckyvitamin.com)
- 50g (½ cup) ground ginger
- 28g (¼ cup) chilli powder
- 60g (¼ cup) paprika
- 30g (¼ cup) onion powder
- 40g (¼ cup) garlic powder
- 12g (1 tbsp) coarse salt
- 300g lamb rump steak, trimmed of all excess sinews and fat
- 40g suya spice
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) vegetable oil
- 400g cassava, peeled and cut into batons (find at Yeoville market or Urban urbanethnicmarket.co.za salt and freshly ground black pepper, to taste
- canola oil, to deep-fry
For the suya spice, combine all of the spice ingredients together in a bowl. Store in an airtight container until needed.
For the lamb, coat the meat with the 40g suya spice, salt and freshly ground black pepper, and vegetable oil. Place in the fridge to marinate overnight.
Heat a griddle pan over high heat. Place the marinated rump steak in the pan and grill until slightly charred, about 6 minutes per side. Remove from heat and set aside to rest, about 10 minutes, before carving the steak.
For the cassava chips, bring a large pot of water to a boil over medium heat. Place the cassava rounds in the boiling water and cook until tender, about 15 minutes. Use a slotted spoon to remove the cassava from the pot. Transfer to a bowl filled with cold water to stop the cooking process. Place on paper towel to absorb excess water.
In a deep fat fryer or large, deep pot, heat the canola oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Add the cassava and deep-fry until golden brown, about 2 – 3 minutes. Using a slotted spoon, remove the chips from the deep fryer or pot and place on paper towel to absorb excess oil. Season to taste.
Serve the Nigerian lamb suya with the cassava chips alongside.
Replace the 60g (¼ cup) paprika with dried bell pepper to give the suya spice a vibrant red hue.