Vegan Suya (Spiced Grilled Mushrooms)
Nigeria
Cuisinier en devenir
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Oyster mushrooms grilled and tossed in suya spice. It is a plant-based version of the Nigerian street food, and it works better than most meat substitutions do. **The traditional suya spice contains ground peanuts, and this recipe includes them.** The source flags it and offers to leave them out, which is honest, but it is worth stating clearly, because a peanut allergy and a suya spice blend are a genuinely dangerous combination and the name gives no warning. Suya proper is skewered beef, ram or chicken rubbed in yaji, the spice blend of ground roasted peanuts, ginger, cayenne, garlic, onion powder and paprika, and grilled over open coals. It is Hausa in origin, from northern Nigeria, and it is sold across Nigeria, Cameroon, Niger, Ghana and parts of Sudan. Kyinkyinga is the Ghanaian name, agashe the Sudanese. Oyster mushrooms are the right substitution and not an arbitrary one. Shredded, they have a fibrous, layered structure that genuinely resembles pulled meat, they take on the dry rub readily, and they char well. Most vegetables do neither. The source's method is very compressed, one step reads "put in a preheated medium", with the word oven missing, and has been filled out below.
Suya is a Nigerian street food of meat rubbed in yaji spice and grilled over coals, originating with the Hausa of northern Nigeria and eaten across Nigeria, Cameroon, Niger, Ghana and parts of Sudan. It is known as kyinkyinga in Ghana and agashe in Sudan.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Wash the mushrooms and dry them thoroughly with kitchen paper. Wet mushrooms steam rather than charring.
Shred the oyster mushrooms along the grain into strips, this is what gives them the pulled-meat texture the dish depends on.
Spread them out on a baking pan and put them into a medium oven, or under a grill.
Cook for about 10 minutes, turning them regularly. They dry out quickly, so keep an eye on them.
Meanwhile, combine the ground peanuts, chillies, paprika, garlic powder, ginger, onion powder, crumbled bouillon cube and salt in a dry bowl.
Transfer the cooked mushrooms to a plate and scatter the spice mix over them, tossing to coat.
Serve with sliced raw onion and tomato, which is how suya is served in Nigeria.
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