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Dinner · 25 min · 4 plates

Suya

Nigerian street kebab: ground peanut, chili, ginger on seared beef. Onion and lime after. Don't make satay. It should be dry-spice, not a sauce.

The sheet · 4 plates · 25 min

easy

Why tonight. Nigerian street kebab: ground peanut, chili, ginger on seared beef. Onion and lime after. Don't make satay. It should be dry-spice, not a sauce.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • beef
  • peanuts
  • chili flakes
  • ginger
  • onion

Good if you have them, fine if you do not: lime.

Method

  1. Grind the peanuts to a coarse powder and mix them with the spices — that powder is the coating and the name.
  2. Do not let it go oily in the grinder. Pulse it, and stop while it is still dry and sandy.
  3. Meat sliced very thin, coated dry, and cooked fast over high heat.
  4. More of the raw spice mix over the top at the end, with raw onion and lime.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

beef
Fat and connective tissue decide the method.
peanuts
Crunch and fat, and roasting them yourself is a noticeable improvement over the bag.
chili flakes
Heat you can dose. Bloomed in oil they spread through everything; scattered at the table they stay sharp and sit on top. Same flakes, two different dishes.
ginger
Bright and hot when raw, mellow and warm when cooked.
onion
The base under most of this library.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy beef and peanuts workBack to the ranking