Seriously, I’m just going to change the name of this blog to “The Flatbread Chronicles” and be done with it….
This is my “take” on the classic Nigerian street food/kebab, suya.
Suya’s normally made by marinading bits of dead animal in spices and peanuts. Mine, as the name implies, is tofu.
I firstly drain and press out the tofu, then marinade in dark soy and liquid smoke. Then dust down the outside with smoked paprika, chilli powder and a sprinkling of sugar. The marinade is peanut butter, veg stock, fresh chillies (bashed into a paste in a mortar and pestle) with black pepper and nutmeg. Traditionally a spice called “Uda” is used, but as I haven’t been able to source a reasonably priced UK supplier, I’ve been using the mix of nutmeg and pepper.
The salad is just cucumber, tomato and coriander diced – with salt and lemon juice.
Flatbreads, made the usual way – but with oat milk instead of water this time. They were lovely and soft.
My nose and eyes are streaming, my insides are on fire, but damn that was good!