So during Eid, I usually assume the role of mai gashi at home. I am the Mallam Mai Suya. I organise the grills, get the beef, slice it into the layers, make the marinate and get to work. (The boys do their afterwards but it’s so basic).
I usually try to be as innovative as possible. My grills are good but last years was a bomb! Literally, it pops in your mouth; a surprisingly juicy mix of pepper, sweet and savory.
It was so nice that a neighbor of ours had a taste, excused himself and came back with ram thighs (I’m going to start charging for this ish).
Anyway, I decided; What’s the harm in oppressing my people online with some mouth watering pictures of what they can only see but not taste (food network always does that to me anyway). I have since gotten recipe requests but the hoarder that I am was unable to let go.
So here we are, finally, a blog post spilling the juice. I hope you try and give me feedback.
-Open fire (optional)Okay you can use a skillet, or double sided pan or conventional oven or an electric grill but know that the fume of open fire and the graze of smoke adds immeasurably to the taste. It’s a secret ingredient of mine 😉
-Beef Sliced into thin layers
-Rosemary, celery, oregano, mint
-My moms yaji (special ingredient)
-Salt and Maggi
Pulse the onions, ginger and herbs and pour into a bowl. Add maggi, salt, paprika powder, vinegar, and soy sauce. Pour oil into mixture.
Put two spoons of honey. Sprinkle ginger and some curry. Chop celery, rosemary and oregano and mix everything.
Dip beef slices into bowl and press in the mixture. Let it marinate and keep aside. Do same for the rest and let the marinate seep in.
Place beef evenly on grill over open fire and turn after every six minutes. Let it grill slowly for about thirty minutes.
So here. I feel like I just let a huge skeleton out of my closet so make it worth it by recreating this recipe and sharing your taste buds experience with pictures .
See you next time.