Nigerian Suya
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 217.2547 |
| Energy (kCal) | 1263.0596 |
| Carbohydrates (g) | 35.5155 |
| Total fats (g) | 30.0705 |
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Cuisine
African >> Rest Africa >> Nigerian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. 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. | 2. If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two. | 3. 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. | 4. 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). | 5. Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired). | 6. 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.). | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| peanut | 3 | teaspoons | ground roasted | 51.7388 | 1.4719 | 2.3542 | 4.4932 |
| red pepper flake | 1 | teaspoon | - | - | - | - | |
| paprika | 1 | teaspoon | 6.486000000000001 | 1.2418 | 0.3252 | 0.2965 | |
| salt | 1 | teaspoon | - | - | - | - | |
| ginger | 1/2 | teaspoon | ground | 0.8 | 0.1777 | 0.0182 | 0.0075 |
| garlic powder | 1/2 | teaspoon | 5.1305 | 1.1273 | 0.2565 | 0.0113 | |
| onion powder | 1/2 | teaspoon | 4.092 | 0.9494 | 0.1249 | 0.0125 | |
| beef | 2 | cut chicken | 1060.8024 | 0.0 | 209.1685 | 24.3894 | |
| onion | 1 | peeled cut | 64.0 | 14.944 | 1.76 | 0.16 | |
| tomato | 1 | cut | 40.2099 | 8.6898 | 1.9658 | 0.4468 | |
| green pepper | 1 | cut sweet | 29.8 | 6.9136 | 1.2814 | 0.2533 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.