The Hausa people are found throughout the geographic region of West Africa. The Hausa, Tuareg and Berbers have a similar North African culinary culture. Beef, lamb, and mutton feature prominently in their culinary culture. The meat is often marinated for several hours in a peanut paste (or peanut oil-infused spice mixes). The meat is then skewered on wooden skewers before being cooked on an open grill or rotisserie, over an open fire.
Nigerian holidays become very special when one of two items appears on the menu. The first is a large cauldron of Nigerian pepper soup. If you can’t pull it off, you can dazzle your guest with a giant plate of kebab from northern Nigeria called Suya. Suya Naija Balangwu pasta allows you to prepare these delicious kebabs with great ease and in no time. The pasta is made with an authentic old recipe from the city of Kano in Nigeria.
The ancient city of Kano was as famous as Timbuktu in the 17th and 18th centuries. Kano was famous for its incomparable trade in leather and spices. Suya Balangwu pasta allows all chefs to make excellent suya kebabs.
The process of making yours is simple.
THE INGREDIENTS
1 kg of beef (preferably cubed or diced lean breast)
1 jar of Balangwu pasta hers,
1 teaspoon of salt and
20 ml of vegetable oil.
Cooking method
To cook, simply sprinkle salt on the meat, then pour half the contents of your balangwu paste over the meat (save the other half for glazing the kebabs later). Thoroughly massage the pasta and salt into the meat, then thread the meat onto a wooden or metal skewer. Place the skewers in a saucepan, cover with a tight-fitting lid or cling film, and microwave on high for 10-12 minutes. For the vegetable oil in the leftover pasta; Stir the oil into the paste to loosen the paste. Use a pastry brush to brush the loose paste onto the kebabs, then place the glazed kebabs under a hot grill or griddle for 10 minutes (flip the kebabs every five minutes). Serve with some mixed salad.
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