Weekender Bahrain, Monday, March 25 2019

Suya and Jelouf Rice

admin 31-Aug-2016

Suya and Jelouf Rice

From the land known as Cameroon

Although we see the world as divided into countries, separated by borders which are sometimes vigorously defended, the people of the lands often exist cross-border. This is particularly evident with the Hausa Tribe, whose roots can be traced back to Stone Age times. One of the largest tribes of West Africa, the Hausa people can be found in northern Nigeria, south-eastern Niger, with significant populations in Chad, Côte d’Ivoire, Ghana, Sudan and Togo. But we introduce this dish is from Cameroon where it’s popular as a street food and can be served with a variety of accompaniments, including spicy sauces.
In this recipe we are serving the Suya with another West African favourite, Jelouf rice.

For the Beef


What you need:
1 kg beef steak, 1-2 pieces
150gm peanuts, finely crushed
1 tbsground cinnamon
1 tbs garlic powder
1 tbs ground ginger
1 tbs cayenne pepper
1 tbs ground smoked paprika
1tbs chili powder
2 tsp onion salt
vegetable oil, for drizzling
How to make:
Cut the steak into long strips, approximately 2cms wide.
Finely chop the peanuts. In a shallow dish mix together the peanuts, cinnamon, garlic, ginger, cayenne, paprika, chilli and onion salt. Combine well.
Roll the strips of steak in the mixture, covering well. Press the mixture well into the meat. Leave to marinate for 1-2 hours in the fridge.
Soak bamboo skewers in water for 20 minutes.
Thread the meat onto the skewers in a spiral. Drizzle with oil and grill on a medium heat to taste.

For the Rice

What you need:
300g rice,
2 carrots
10 green beans sliced
1 large onion, sliced
3 tbs chopped leek, parsley and celery
1 small chilli, finely chopped (optional)
4 tomatoes
1 tsp salt
1 stock cube (beef or vegetable)
50 ml groundnut oil

How to make:
Boil the unwashed rice for 25 minutes, then drain and wash in cold water.
While the rice is boiling, slice the carrots, beans and tomatoes. Chop the celery, leek and parsley and chilli.
Put the oil into a large pan then add the rice and all the remaining ingredients. Mix well.
Add 300ml of water. Cover the pan and bring to the boil. Simmer on a low heat for 25 minutes. Check to see if the water has been absorbed and the rice is cooked.  
Allow to stand for 10 minutes with the lid on. Gently stir the rice to mix well before serving with the Suya