Agashe Breakfast Plate (Spiced Beef Skewers with Bread)
The Quirky Foodster Team
Ingredients
- Beef sirloin, thinly sliced — 500 g (1.1 lb)
- Roasted peanuts, finely ground — 60 g (1/2 cup)
- Ground ginger — 1 tsp
- Paprika — 1 tsp
- Ground chili — 1/2 tsp
- Onion powder — 1 tsp
- Salt — 1 tsp
- Vegetable oil — 2 tbsp
- Onion, sliced into rings — 1
- Flatbread, to serve — 4 pieces
Method
- In a bowl, combine ground peanuts, ginger, paprika, chili, onion powder, and salt to make the yaji spice mix.
- Toss beef slices with 1 tablespoon oil and half the spice mix. Marinate for 1 hour in the refrigerator.
- Thread beef onto skewers. Grill over medium-high heat for 5-6 minutes per side, until charred at the edges.
- Sprinkle skewers with remaining spice mix while hot.
- Serve with sliced onion rings and warm flatbread.
Introduction: Agashe reflects Sudan's West African-influenced spice trade heritage, where a peanut-based spice blend called yaji coats grilled meat skewers.
Cultural Background: Agashe reflects Sudan's West African-influenced spice trade heritage, where a peanut-based spice blend called yaji coats grilled meat skewers. While often eaten as an evening snack, many Sudanese families enjoy a lighter version at breakfast alongside fresh bread and sliced onion.
Tips: Grind the peanuts fresh for the best aroma; pre-ground peanut powder can taste stale.
Variations: Chicken or lamb can replace beef using the same method and timing. Not authentically applicable; grilled marinated mushroom skewers with the same spice mix offer a plant-based alternative.
Storage: Refrigerate cooked skewers up to 2 days in an airtight container.
Reheating: Reheat in a hot dry pan for 2 minutes per side to re-crisp.
Nutrition: Approx. 340 kcal, 30 g protein, 19 g fat, 10 g carbohydrate per serving.
FAQs:
Q: Can I bake instead of grill?
A: Yes, bake at 220°C (425°F) for 10-12 minutes, turning once.
- Beef sirloin, thinly sliced — 500 g (1.1 lb)
- Roasted peanuts, finely ground — 60 g (1/2 cup)
- Ground ginger — 1 tsp
- Paprika — 1 tsp
- Ground chili — 1/2 tsp
- Onion powder — 1 tsp
- Salt — 1 tsp
- Vegetable oil — 2 tbsp
- Onion, sliced into rings — 1
- Flatbread, to serve — 4 pieces
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