Street Food
Liberian Beef Skewers
Ingredients
- 600 g (1.3 lb) beef sirloin or flank steak, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp ground roasted peanuts
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 onion, sliced, for serving
- 1 tomato, sliced, for serving
- Wooden skewers, soaked in water for 30 minutes
Method
- In a bowl, mix the oil, ground peanuts, cayenne, paprika, ginger, garlic powder, and salt into a paste.
- Toss the sliced beef in the spice paste, ensuring every piece is well coated, and marinate for at least 1 hour in the refrigerator.
- Thread the marinated beef onto the soaked wooden skewers.
- Grill over medium-high heat (or on a grill pan) for 3-4 minutes per side, until charred at the edges and cooked to your preference.
- Serve hot with sliced raw onion and tomato on the side.
Introduction: Known locally as kanda, these skewers of marinated, spice-rubbed grilled beef are a staple of Liberia's evening street food scene, cooked over open charcoal grills by vendors and sold with a side of raw onion, tomato, and a dusting of ground pepper spice, echoing the wider West African suya tradition while carrying Liberia's own seasoning style.
Cultural Background: Known locally as kanda, these skewers of marinated, spice-rubbed grilled beef are a staple of Liberia's evening street food scene, cooked over open charcoal grills by vendors and sold with a side of raw onion, tomato, and a dusting of ground pepper spice, echoing the wider West African suya tradition while carrying Liberia's own seasoning style.
Tips: Slice the beef thinly and against the grain so it cooks quickly and stays tender on the grill. Soaking the wooden skewers beforehand prevents them from burning during grilling.
Variations: Substitute goat meat for beef for a more traditional, gamier flavor. Increase the cayenne for a spicier version closer to some vendors' hotter recipes.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat on a hot grill pan or skillet for 1-2 minutes per side until warmed through.
FAQs:
Q: Is kanda the same as Nigerian suya?
A: They're related in spirit — grilled, spice-rubbed skewered meat — but Liberian kanda uses its own particular spice blend and peanut coating.
Q: Can I cook these in the oven?
A: Yes, broil on high for 4-5 minutes per side as an indoor alternative to grilling.
Please log in to leave a comment.