Balangwu Suya Paste
The Hausa people are found throughout the geographic region of West Africa. The Balangwu Suya
paste is produced in England for Delta Spices and Marinades Limited, using
ancient Hausa recipe. The Hausas, the Tuaregs and the Bebers, have a similar North African culinary culture. Beef, Lamb and Mutton feature prominently in their culinary culture. Meat is often marinated for several hours in peanut paste (or in ground nut oil- infused spice blends). The meat is then threaded onto wooden skewers before being cooked on an open grill or on a rotating spit, over an open fire.
NIGERIAN SUYA KEBABS
Nigerian parties are made extra special when one of two items appear on the menu. The first is a big cauldron of the Nigerian pepper soup ..If you cannot pull that off; you can dazzle your guests with a giant platter of Nigerian Kebabs called Suya. The Naija Balangwu suya paste allows you to prepare these surreal kebabs with great ease and in next to no time. The paste is made using an authentic ancient recipe from the city of Kano. The ancient city was as famous as Timbuktu in the 17th and 18th century. Kano was famed for its leather and unrivalled trade in root and stem ginger. This paste allows every hostess or professional chef make the best suya kebabs this side of Kano city. The process is simple.
Ingredients
1kg of beef (preferably lean brisket cut into cubes or diced)
1 jar of Naija Balangwu paste.
1 teaspoonful of salt.
20mls of vegetable oil
Method
Sprinkle salt unto the cubed beef.
Empty half of the contents of the jar of paste onto the beef (keep the other half for glazing the kebabs later).
Massage paste and salt thoroughly into meat.
Thread meat onto wooden or metal skewers.
Place kebabs onto a Casserole dish. Cover with a lid or cling film and microwave on high heat for 10 - 12 minutes.
Pour the vegetable oil into the left over paste. Stir the oil into the paste to loosen the paste.
Use a pastry brush to brush the loosened paste unto the kebabs
Place glazed kebabs under a hot grill or griddle for 10minute (turn kebabs over after every five minutes) Serve with some tossed salad and Jollof rice.
Fulani Drumsticks and Chicken wings (Berber style)
1 Jar of Balangwu Paste
30 Chicken wings or medium sized Chicken Drumsticks.
1 Table spoon of Salt.
Method
Wash chicken clean.
Sprinkle on 1 table spoon of salt
Scoop out paste onto chicken
Massage salt and paste onto chicken.
Put on a baking tray and roast on high heat (gas mark 190c)
For 20 - 40 minutes
The culinary culture of the Hausa and Fulani people is also partial to the stewing of beef and lamb. Traditionally, within this culture meat tends to be grilled over an open fire. The alternative to grilling or roasting meat is to boil lamb or beef and stew the meat in its own juice by adding spiced peanut paste or powder to the steamed or boiled meat.
BEEF
STEWED IN BALANGWU PASTEINGREDIENTS
1kg of beef(cubed or diced as your butcher to cut it up for you)
1 jar of Naija Balangwu Paste.
1 large onion (chopped)
1 teaspoon full of salt.
20mls of vegetable oil.
100mls of water.
Method
Place cubed meat in a sauce pan.
Add the salt, the chopped onion, the vegetable oil and water.
Finally, add half of the contents of the jar of Balangwu paste.
Cover tightly with a lid.
Simmer under medium heat for 40 - 45 minutes
Check every 20minutes to ensure that the stew is not drying out.
Meat should be stewed and tender after 45minutes.
Taste for salt and serve with boiled rice, couscous or roast potatoes.
Curry Goat Sauce Recipe
The extremely
versatile Naija Balangwu paste makes excellent curry goat sauce (lamb, beef or
mutton can be used instead of goat meat)INGREDIENTS
Naija Balangwu paste.
1kg of British lamb or beef.
One large onion(chopped)
1desert spoon of mild Madras curry powder
2 vegetable oxo cubes
1 teaspoon full of salt
½ teaspoon of nutmeg
50mls of vegetable oil.
200mls of coconut milk.
400mls of warm water.
Method
Wash lamb or beef and put in saucepan
Add chopped onions
Add 3-4 dessert spoon full of Balangwu Paste
Add curry powder, salt and nutmeg.
Pour in coconut milk,
Pour in vegetable oil,
Pour in water.
Cover Sauce pan with a lid and bring to the boil.Turn down heat, then allow to simmer under medium heat for 1 - 2 hours (i.e until meat is tender).
Add more water if required.
Taste for salt.
Serve on a bed of white rice or with steamed Couscous.
Balangwu Chops & Steaks
INGREDIENTS
ONE JAR OF NAIJA BALANGWU PASTE
VEGETABLE OIL.
6 LARGE PORK CHOPS OR 8 LAMB CHOPS or 6 8oz-beef steaks.
2lb or 1 kg of diced mutton (boned shoulder) or beef (brisket).
METHOD
Scoop 3-4 dessert spoons of paste into a bowl. Loosen the paste, by pouring in same amount of the vegetable oil.
Drop steaks, chops or diced meat into bowl of marinade and massage into meat.
Leave meat to marinate in the paste for at least one hour.
Heat a frying pan up until it is very hot.
Flash fry meat in pan for just ½ a minute on each side. (Toss diced meat in pan to brown. Do not crowd pan with meat. Flash fry a few pieces of meat at a time). This quick frying will seal in the flavour and juices of the meat.
If you are using diced meat thread browned pieces of meat unto skewers; then arrange skewers, steaks or chops on a baking tray and cook in a preheated oven gas mark 5 or 190oc. Cook steak for 10minutes minutes if you want it rare. Cook for 25minutes if you like it medium rare, and for 30-40 minutes if you want it well done.
Serve with chips, cooked vegetables or some tossed green salad.