Vegan Suya (Spiced Grilled Mushrooms)
Aperçu
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.
Note de Patrimoine AFN
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.
Ingrédients
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. Cuisine, allergies et votre propre jugement
Préparation
- 1
Wash the mushrooms and dry them thoroughly with kitchen paper. Wet mushrooms steam rather than charring.
- 2
Shred the oyster mushrooms along the grain into strips, this is what gives them the pulled-meat texture the dish depends on.
- 3
Spread them out on a baking pan and put them into a medium oven, or under a grill.
- 4
Cook for about 10 minutes, turning them regularly. They dry out quickly, so keep an eye on them.
- 5
Meanwhile, combine the ground peanuts, chillies, paprika, garlic powder, ginger, onion powder, crumbled bouillon cube and salt in a dry bowl.
- 6
Transfer the cooked mushrooms to a plate and scatter the spice mix over them, tossing to coat.
- 7
Serve with sliced raw onion and tomato, which is how suya is served in Nigeria.
Notes de l’Africook
Notes personnelles de Nena Ubani- The spice blend contains peanuts. Leave them out if you need to, but say so either way, the name gives no warning.
- Dry the mushrooms thoroughly before cooking. Wet mushrooms steam and never char.
- Shred them along the grain. It is what gives the fibrous, pulled-meat structure that makes this substitution work.
- Turn them regularly. Oyster mushrooms dry out fast and go from chewy to papery.
- Season after cooking, not before. Suya spice is a dry rub applied to hot food, and it burns if it goes on first.
- Raw onion and fresh tomato alongside is how suya is served, and the sharpness against the spice is the point.
Questions fréquentes
Does suya spice contain peanuts?
Yes, traditionally, ground roasted peanuts are the base of yaji, the suya spice blend, and they are what give it its characteristic body and nuttiness rather than just heat. This recipe includes them and offers to leave them out for anyone allergic, which is honest of the source. It is worth stating plainly though: nothing about the word suya warns of peanuts, and this is a genuinely serious allergen combination.
Why oyster mushrooms?
Because their structure suits the dish. Shredded along the grain, oyster mushrooms come apart into fibrous strips that genuinely resemble pulled meat, they take a dry rub readily, and they char rather than collapsing. Most vegetables do none of these things. It is one of the better-reasoned meat substitutions rather than an arbitrary swap, which is why this works where a lot of vegan versions of grilled meat dishes do not.
What is suya?
Nigerian street food: thin slices of beef, ram or chicken threaded onto skewers, rubbed in yaji spice and grilled over open coals, then served with raw onion and tomato. It originates with the Hausa of northern Nigeria and is sold across Nigeria, Cameroon, Niger, Ghana and parts of Sudan, under the names kyinkyinga in Ghana and agashe in Sudan. It is eaten in the evening and is close to a national snack.
Why season after cooking?
Because suya spice is a dry rub applied to hot food rather than a marinade. The ground peanuts and paprika in it burn readily over direct heat, turning bitter, so the spice goes on once the meat, or in this case the mushrooms, comes off the grill. Street vendors do exactly this, scattering the yaji over the hot skewers as they hand them over.
Avis
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
Vous Aimerez Aussi
Voir toutes les recettes Nigeria →
Edo Black Soup
Nigerian Fisherman Soup
Igbo Yam Porridge
