I actually wanted to take a stab at making this dish. I looked at a few pins on my pinterest page. As we know I am a collector of many things. They are books, audio cassesttes from those I turned in to mp3s and burned them to my cd roms for later so I do not have to do it again, audio cds, movies that are in vhs and dvd formats. Oh yes I still have a vcr that plays vhs cassttes, beta has gone a long time ago from the 1980’s. It did not stick around at all while vhs remained. I have a blueray player but it still plays some dvds too as well as streaming from the internet channels such as Crackle and Netflix. I also collect music boxes and recipes.
When I see the recipes I collect I say I want to try this but I will do it my way which is easier for me. Originally that this is only with beef and pounded but I am not doing this. It is a lot easier and quicker to use mince. Also this is another Hausa recipe I have attempted. First I have suya paste on the ready before I make this dish.
In a wok or cast iron skillet on high add 1/4 cup of olive oil, either 1 onion, 1 shallot or 4 green onions, 1 small piece of ginger, 2 cloves of garlic chopped, caramelize them a little bit. Add 1 pinch of black peppercorns that has been ground in mortar and pestle in to a coarse powder, 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 pinch of red chili powder, 1 kg or 1 lb of mince of turkey, chicken, lamb, goat, veal or beef after the mince itself has been rinsed.
This is to clean the mince because they do not wash the meat before grinding it. Put it in a strainer and rinse under cold water at least about 3 times and shake it gently to remove the water and add to onion mixture. Cook until it is well done. This should take at least 15 minutes on low heat. Just lower the heat from high to low.
When the meat is done then you can add the suya paste from my link above or buy some store bought yaji which is the same thing basically, then add 1 handful of ijebu gari and stir and cover, turn heat off and let sit for 5 minutes. Garinish with 1 raw tomato cut in half moon slices.
However It is supposed to have this dry looking appearance and it is more yummy then anything. This can be eaten with bread with a little bit of plain yogurt on top. Also you can make a wrap out of it using chapati.
Enjoy with a malt.
