Kyinkyinga — West African Kebabs

Ingredients

• •2 pounds medium lean steak or liver
• •3 medium green sweet or bell peppers, halved, seeded and cut into
• •1-inch squares
• •1 ounce unsalted, dry-roasted groundnuts (peanuts), ground to powder in a coffee grinder or with a mortar and pestle
• •Seasonings:
• •4 medium onions, diced
• •2 teaspoons grated root ginger
• •1 ounce plain flour
• •2 ounces unsalted, dry-roasted groundnuts (peanuts), ground to powder
• •2 large overripe tomatoes, blanched, peeled and mashed
• •1 tablespoon garlic salt
• •1 tablespoon fresh Chili sambal tabasco sauce or chili paste

Directions

1. 1Remove excess fat from meat, wipe with a clean damp cloth or paper towel and cut into bite-sized cubes. Mix all ingredients for seasoning together in a bowl. Combine the meat and half the seasoning and mix thoroughly. Stand for a minimum of 1 hour before grilling. Skewer the seasoned meat alternately with the green capsicums (sweet or bell peppers) and grill until cooked and browned both sides. If liver is used, be careful not to overcook and dry it out.
2. 2Remove from the heat and sprinkle with the remaining 30 grams of the groundnut (peanut) powder. Serve with salad, rice, bread or by itself. Leftover seasoning can be made into a sauce. Add 3 fluent ounces wine (Moselle or ginger wine) and heat to thicken, then pour over the kebabs. You can make the sauce thinner by adding more wine.