Chef Kwame Onwuachi is an LA-based chef with Nigerian roots. The Ribeye Suya Skewers with Peanut and Guinness Extra-Stout Aioli recipe harks back to the Nigerian streets where grilled beef skewers and ground peanuts and spices are cultural mainstays. This elevated street food is sure to bring complex aromas and robust flavors to your home. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.
1. Place the steak in a bowl and season the Suya Spice and a 1 1/2 teaspoon kosher salt, mixing well to combine.
2. Cover with plastic wrap and refrigerate for at least 1 hour - up to 48 hours
1. Blitz the grains of paradise in a high-powered blender or spice grinder until finely powdered, then set aside in a medium bowl.
2. Blitz Maggi cubes until finely ground, then add to the bowl with the grains of paradise.
3. Add all the other ingredients to the bowl and whisk well to combine.
1. Place all the ingredients in a medium pot along with 2 1/4 cups (500 ml) water and bring to a boil over high heat.
2. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid.
Pickled Tomato & Onion:
1. Bring the Spice Pickle to a boil in a small pot.
2. Place the onion and tomato in a non-reactive bowl and pour the hot Spice Pickle over them, stirring to combine well.
3. Let cool to room temperature, about 1 hour, before serving. You should have about 3 cups of pickled tomato & onion.
Peanut and Guinness Extra Stout Aioli:
1. First, make the syrup by simply pouring 1-2 bottles of Guinness Extra Stout into a pot and bring to a boil over high heat.
2. Once boiling, lower heat to medium and reduce the liquid to a syrup - be sure to scrape the pan frequently using a high-heat rubber spatula to prevent burning.
3. Once reduced, remove from heat and let cool.
4. Once cooled, add all ingredients to a bowl. Mix well and season to taste with kosher salt. Reserve the aioli in the refrigerator until ready to serve.
5. One hour before cooking, soak skewers in water.
6. When ready to cook, prepare a grill for high heat. Let heat for 10 minutes. Meanwhile, thread the steak onto skewers.
7. Grill, turning occasionally until deeply browned and cooked to your liking, about 2 to 4 minutes.
8. Place the suya skewers on a platter, dust with extra Suya Spice, and sprinkle with parsley.
9. Serve with pickled tomato & onion, peanut & Guinness Extra Stout aioli, and lime wedges for squeezing.