Nigerian Suya - cooking recipe

Ingredients

3 teaspoons finely ground roasted peanuts (see below)
1 1 teaspoon red peppers or 1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
1 onion, peeled and cut into chunks (optional)
1 tomatoes, cut into chunks (optional)
1 sweet green pepper, cleaned and cut into chunks (optional)

Preparation

Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).