Strips of beef coated in yaji, the Hausa spice blend of peanuts, ginger, chili, and cloves, then grilled over very high heat and served with red onion, tomato, and raw cabbage.
Ingredients
- 1000 g beef rump steak
- 120 g defatted roasted peanut powder
- 12 g paprika
- 6 g ground cayenne pepper
- 10 g ground ginger
- 6 g garlic powder
- 8 g onion powder
- 1 g ground cloves
- 3 g ground black pepper
- 1 piece beef bouillon cube
- 6 g fine salt
- 45 ml peanut oil
- 300 g red onion
- 400 g fresh tomatoes
- 300 g white cabbage
- 12 pieces wooden skewers
Method
- Soak the wooden skewers in cold water so they better withstand the heat of the grill.
- Trim the rump steak by removing any silver skin and sinew. Firm it up briefly in the freezer without letting it freeze solid, then slice it across the grain into even strips about four to five millimeters thick.
- Prepare the yaji by thoroughly mixing the peanut powder, paprika, cayenne pepper, ginger, garlic, onion powder, cloves, black pepper, finely crumbled bouillon cube, and salt. Crush any lumps to get a uniform powder.
- Set aside a small portion of the yaji in a clean container for finishing. This portion must not come into contact with the raw meat.
- Pat the meat dry with paper towels. Coat it with a portion of the oil, then gradually add the main batch of yaji, massaging it into each strip. The coating should be generous, dry, and clinging well, without becoming pasty.
- Cover and let the meat rest in the fridge for about half an hour. Avoid a much longer marination, which would moisten the peanut powder and dull the characteristic texture.
- Thread the meat strips onto the skewers, keeping them stretched out with only slight folds. Do not pack the meat too tightly, so the heat can reach its entire surface.
- Prepare a barbecue with hot coals or preheat a cast-iron grill pan over very high heat. Very lightly oil the cooking surface.
- Place the skewers over direct heat. Grill until the first side is noticeably browned, flip, then very lightly brush with the remaining oil. Continue cooking, turning regularly, until you get browned edges and some charred tips, while keeping the meat juicy.
- While grilling, thinly slice the red onion and white cabbage, and cut the tomatoes into wedges. Keep these garnishes raw and fresh.
- Remove the skewers from the heat and let them rest briefly. Sprinkle with the reserved clean yaji, without overloading them.
- Serve the skewers immediately, piping hot, with the red onion, tomatoes, and white cabbage arranged separately around the meat.
Nutrition
Per serving
- Energy
- 624 kcal
- Protein
- 69.69 g
- Carbohydrate
- 20.5 g
- Fat
- 29.95 g
- Fibre
- 8.06 g
- Calcium
- 85.84 mg
- Iron
- 1.86 mg
- Magnesium
- 39.42 mg
