Ok I made a suya paste instead of a dry spice and it serves its purpose and still tastes good. I use this on when I want to make suya using beef, goat, chicken and veal or I would use it on mince and make this in to like a seekh kabab. It is a kabab maded out of mince. I even use this on turkey and fish and honestly I am hooked on it.
I ground between 7 to 10 peanuts in my mortar and pestle, roasted them in my wok until it was slightly brown and oil came to the surface. I put it on a napkin and squeazed some of the oil from the ground roasted peanuts and added them back to mortar and pestle to grind a little more then added them to the bowl.
To this bowl I also added 1 pinch each of paprika and red chili powder. I broke off a tiny piece of uda and ground that piece in my mortar and pestle and added it to the bowl and added 1 bullion cube crumbled. I grind with mortar and pestle 1 small piece of ginger, 2 garlic cloves and 1 tiny piece of onion or shallot. I add it to the wok with 1 drop of vegetable oil and cook it until the onion mix is browned and return it to mortar and pestle, ground them, added it to the bowl and mixed very well.
My suya paste is ready to put on anything I choose to cook.
P.S. You can also substitute in place of peanuts if you have a peanut allergy by using the same amount of cashews, almonds or pistachios in place of peanuts.
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