A Mallam and his apprentice set up shop at the corner of a busy Lagos neighborhood. They carefully place chicken and beef skewers on a charcoal burning grill. Smoke quickly fills the air, as fat juices fall into the flame. A line begins to form: a Banker with his too-short tie is first in line; a young girl playing with her mobile phone, hovers near him; a Driver with a harried look on his face, watches the grill intently. The Banker says to the Mallam, “Abeg give me two sticks, make you add extra pepper and onion, oh.”—Memories of home
Ingredients
- 1 pound of flank steak
- 2 cups of suya pepper
- 1/4 cup of vegetable oil
- 1/3 cup of onion (optional)
- 1/3 cup of tomato (optional)
- 16 wooden skewers
Instructions
- Soak wooden skewers in water bath for 30 minutes
- Wash meat and cut into 1 inch slices. Thread meat onto skewers, basting each skewer with oil. Gently dab each skewer with suya spice. Place skewers on grill rack. Spritz approximately 1 tablespoon of oil over the skewers.
- Place skewers in an oven and grill for 25-30 minutes at 350 degrees Fahrenheit, turning each skewers once every 15 minutes
- Serve warm with chopped tomatoes and onions