Keep Away From-A Runaround Suya

NATIONAL DISH OF NIGER - Suya

So my birthday week is over, and I have to wait for another year for everything to be about me! Well for those who know me, you know that last statement was a lie. I have the ability to make everything about me!

I was very thankful to The Molefaces for celebrating with me and absolutely loved my Scanpan knives! Generally we have drinks and go out for a dance and frivolity on the weekends, but we also like to go out for dinner on our actual birthday. The decision of where to go is hard to make, but in an exceptionally divine gastronomic city that Melbourne is, the choice is that much more difficult. I of course like to do my own thing and my choices tend to be unique and quirky, but very Leo. Last year for my birthday dinner we went to my place of worship...IKEA. Weird? yes. But also very awesome! We sat in the dining hall with our Swedish meatballs and celebrated with champagne that Lady Lara had smuggled in. I even had a cake that my sister had brought (she lit the candles in one of the study displays) and everyone sang Happy Birthday. Despite the judging looks we received from the shoppers, it was the best birthday dinner ever!

So how to top that this year. And would that even be possible? Well I knew just the place that would be able to satiate The Molefaces need to indulge in large amounts of unhealthy food. Misty's Diner is an American 50's styled diner that serves ridonculously amazing burgers and fries (amongst other delicious food). I thoroughly enjoyed my Bloomin' Onion entree, as well as my Buffalo-style burger and wet fries! But the reason for Misty's Diner as my choice of venue was for the venerable Reese's Pieces Thickshake! For a quick ascension to gastronomic heaven, go and grab one now! If I had my own country, Reese's Pieces Thickshake would be my national drink! (nachos would probably be my national dish for those playing at home).

Now back to the cooking of real national dishes. Suya is a West African version of a shish kebab, or meat on a stick. Devised by the Hausa people of Niger and northern Nigeria, it is a popular snack sold at many restaurants and street-side stalls. Normally made from beef (chicken and fish are also options) the meat is dry rubbed in a mixture of spices or tankora. The tankora consists of crushed peanuts, cayenne pepper, ginger, paprika and onion powder. Then it is barbecued and devoured with additional tankora (but only if you can handle the heat!)

Enjoy, or as they say in Niger, Bon appétit! (or A ci abinci lafiya if you speak Hausa)




A different kind of kebab: http://www.food.com/recipe/nigerian-suya-309911

Difficulty:         5

Appearance:    3

Taste:               4

TOTAL:            12

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make. 

The dry rub spice mix was pretty easy to make, just throw everything into a blender and mix thoroughly. And with my new Scanpan knives, it was totes easy to slice the meat. Then all that was left was to dip the meat in the spices and barbecue. Oh, and then of course eat it!

Meat on a stick may not be the most appealing thing for some (unless you are Lady Leah), but the Suya after the grilling looked crunchy and smelled so appetising. I skewered pieces of onion, tomato and capsicum to add some colour to the dish and it contrasted the brown of the meat and the spice rub.

Now I have made this twice and as it always tends to go with my cooking, the first time was the best. Beginner's luck made the Suya succulent and tender yet crunchy, and it almost tasted like fried chicken. However the next time I made Suya, I must have got the spice ratio incorrect for this time it was mouth on fire! But still oh so good. For future reference, I recommend going easy on the cayenne. Unless you can stomach it that is. So thank you Niger for introducing me to Suya. With summer coming up in Australia, I envisage introducing to others and it being a stape for an Aussie BBQs.