Agashe

Ingredients

Meat

• 800 gbeef, sliced very thin, or in cubes
• or lamb, or offal

Peanut spice, yaji

• 150 groasted peanuts, ground
• 2 tbspground ginger
• 1 tbspgarlic powder
• 2 tbspcayenne or ground dried chilli
• 1 tbspground onion or onion powder
• 1 tspground cloves
• 1stock cube, crushed
• 1 tspsalt

Also

• 3 tbspoil or groundnut oil

To serve

• sliced raw onion
• sliced tomato
• extra yaji for dipping
• bread

Equipment

• skewers, and a charcoal grill

Directions

1. Roast raw peanuts in a dry pan until fragrant and lightly coloured, then rub off the skins. Let them cool completely before grinding, since warm nuts release far more oil. Now the chilli, which should be genuine.
2. Adjust it to taste but do not make it timid, since the heat against the rich peanut is the balance of the dish. Thin slices give far more surface for the spice crust, which is where the flavour is.
3. Slice across the grain, which shortens the fibres and keeps it tender. Now the coating, done in two stages. Rub the meat lightly with oil first. The oil is what makes the dry spice adhere, and spice pressed onto dry meat falls off in the fire.
4. Press it on rather than sprinkling it, working it into the surface. Let it sit for at least two hours, and overnight is better. Thread the sliced meat onto skewers in loose folds rather than packing it tight. Now the fire, which must be right.
5. Let the charcoal burn down to glowing embers with no flames at all. The coals should be hot but the meat should be raised a little further above them than you might expect. Cook for eight to twelve minutes, turning every minute or two. The crust should toast to a deep reddish brown and smell strongly of roasted peanut.
6. Sprinkle more yaji over the skewers as they come off the fire. That second dusting on hot meat is what suya and agashe sellers always do, and it gives the fresh sharp hit of raw spice.
7. Serve them immediately with sliced raw onion and tomato and a small pile of extra yaji for dipping. The raw onion against the hot spiced meat is the standard pairing and it is not a garnish.

Technique

• It is essentially suya, brought east by Fellata communities on the pilgrimage route.
• The ground peanut must stay a dry powder rather than turning to paste.
• The crust scorches instantly over flames, so use embers only.

Substitutions

• Ready-made suya spice, sold in packets.
• Lamb or chicken in place of beef.

Variations

• Suya, the Nigerian original.
• Made with offal, which is common at stalls.
• Made with chicken or fish.

History

Peanut-crusted grilled meat named after the Hausa dish; West African Fellata communities settled along the pilgrimage route to Mecca brought it east.

Frequently asked questions

What is Agashe?

Agashe is a street food from South Sudan: skewered meat crusted in peanut-chili spice, grilled. Peanut-crusted grilled meat named after the Hausa dish; West African Fellata communities settled along the pilgrimage route to Mecca brought it east.

How long does Agashe take to make?

Agashe takes 25 min plus 2 hr marinating of preparation and 15 min of cooking. The recipe makes 6 skewers. It is rated medium to make.

What can I substitute in Agashe?

Yes, within limits. Ready-made suya spice, sold in packets. Lamb or chicken in place of beef.

What is the most important thing to get right in Agashe?

Adjust it to taste but do not make it timid, since the heat against the rich peanut is the balance of the dish. Thin slices give far more surface for the spice crust, which is where the flavour is.