Ingredients for Market Suya (Nigerian Skewers)

• 3 tablespoons cayenne pepper

• 1 1/2 tablespoons roasted peanuts, ground into a fine powder

• 1 tablespoon paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1/2 tablespoons ground ginger

• 2 teaspoons kosher salt

• 2 Maggi bouillon cubes, crushed

• 450g jumbo prawns, peeled and deveined

• 450g Wagyu rib eye beef, thinly sliced into strips

• 450g boneless chicken thighs, cut into 2-inch pieces

• 2 medium vine-ripened tomatoes, stemmed

• 1 matsked olivolja

• Koshersalt

• 2 tablespoons canola oil

• 1 medium white onion, thinly sliced

• 240ml double cream

In a small bowl, combine all the spice blend ingredients until incorporated.

In three separate bowls, place the prawns, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.

Preheat oven to 204°C. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.

In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.

Light a grill or place a grill pan over medium-high heat. Skewer the prawns, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the prawns, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.

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