@ellysplate: Cooking for non vegans episode 6…these suya skewers were serious, but did the get the seal of approval from @ShayGunner👀 Serves 2 (Suya mix recipe adapted from @jazzminewoodard ) 200g oyster mushrooms 1 red pepper 200g vegan chicken (I used Iceland no chick pieces) 2 tbsp oil 75g red skin peanuts 2 tbsp smoked paprika 1 tbsp cayenne pepper 1 tbsp ground ginger 1 tbsp boulion powder 1 tsp onion powder 1 tsp garlic powder 1 tsp white pepper 1 tbsp soy sauce/tamari if gf Serve with Slaw, fried plantain, fresh tomato red onion & cucumber If you’re using wooden skewers, pop them in water to soak for at least 20 minutes before you start, so they don’t catch under the grill. Preheat the oven to 180c. Add the peanuts to a tray and roast for 5-8 minutes, until the skin is blistered and coming away. I’ve seen this done both with the skin left on and off, but I peel mine before grinding. Pop the nuts and spices into a blender or food processor and blend together in one go, rather than separately, to stop the peanuts clumping. Taste the mix and adjust the seasoning with salt if needed. This makes more than you’ll need for the marinade, so keep the rest in an airtight container and use it as a dry dusting over future batches or other dishes. Preheat your grill to high. Add the mushrooms and chicken pieces into a bowl with 1-2 tbsp of oil and the soy sauce. Add 3 tbsp of the suya spice and mix everything together well, making sure it’s evenly coated. Layer onto the skewers with the red pepper and pop onto a baking tray. Grill for 10-12 minutes, turning often, until golden and sizzling. While the skewers are grilling, slice the plantain into diagonal pieces and fry in a little oil over a medium heat for 2-3 minutes on each side, until deep golden and caramelised. Once the skewers are done, sprinkle over a little extra suya spice. Serve with the fried plantain, salad and slaw.

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Thursday 09 July 2026 16:11:09 GMT