Sooya

Sooya Recipe from Democratic Republic of Congo - Peanuts, Cayenne Pepper, Paprika, Ground Ginger, and More

Region / culture: Democratic Republic of Congo | Preparation time: 30 minutes | Cooking time: 15-20 minutes | Servings: 4-6

Introduction

Sooya is a delicious and flavorful dish that features marinated chicken pieces coated in a spicy peanut powder. This dish is perfect for grilling and is sure to be a hit at any barbecue or gathering.

History

Sooya is a traditional dish from West Africa, particularly popular in countries like Nigeria and Ghana. It is often served at celebrations and special occasions, as well as enjoyed as a tasty snack or meal.

Ingredients

3 tsp finely ground roasted peanuts
1 tsp cayenne pepper or red pepper, or red pepper flakes
1 tsp paprika
1 tsp salt
0.5 tsp ground ginger (optional)
0.5 tsp garlic paste (optional)
0.5 tsp onion paste (optional)
1 lb (454 g) meat (beef or chicken), cut into bite-sized pieces
1 onion, peeled and cut into chunks (optional)
1 tomato, cut into chunks (optional)
1-2 sweet green or red pepper, cleaned and cut into chunks (optional)

How to prepare

To make the ground peanut powder, start by removing the shells and skins from roasted peanuts. Grind the peanuts into a coarse powder. Stir in the spices, making sure they are well mixed. Add the cayenne pepper to the mixture. Divide the peanut-spice mix into two equal parts, placing half in one bowl and the other half in a separate bowl. Set one bowl aside for later use.
Take the meat and dip and roll it in the bowl containing the peanut-spice mix, ensuring that the meat is completely coated. Allow the meat to marinate for at least thirty minutes. Meanwhile, preheat the grill or oven for 10–15 minutes.
If desired, thread the meat onto skewers, alternating with onion, tomato, and sweet pepper. Grill the skewers until the meat is cooked through. Serve the skewers with the reserved peanut-spice mix, which can be sprinkled or used as a dipping sauce according to preference.

Variations

Try using different types of meat such as beef or lamb instead of chicken.
Add vegetables like zucchini, mushrooms, or bell peppers to the skewers for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least thirty minutes to allow the flavors to fully develop.

- If using skewers, soak them in water for at least 30 minutes before threading the meat to prevent them from burning on the grill.

- Adjust the spice level to your preference by adding more or less red pepper flakes.

Serving Suggestions

Serve Sooya with a side of rice, couscous, or a fresh salad for a complete meal.

Cooking Techniques

Grilling is the traditional method for cooking Sooya, but you can also bake or pan-fry the chicken if desired.

Ingredient Substitutions

If you don't have peanuts, you can use almond or cashew powder as a substitute.

Make Ahead Tips

You can marinate the chicken in the peanut-spice mix ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve Sooya on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Sooya pairs well with a cold beer or a refreshing glass of lemonade.

Storage and Reheating Instructions

Store any leftover Sooya in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

230 per serving

Carbohydrates

5g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

Sooya is a good source of vitamin B6, niacin, and iron.

Alergens

Contains peanuts

Summary

Sooya is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of essential vitamins and minerals.

Summary

Sooya is a flavorful and satisfying dish that is perfect for grilling and enjoying with friends and family. With its spicy peanut coating and tender chicken, it is sure to become a favorite in your recipe collection.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Sooya. It was a warm summer day, and I was visiting my friend Sarah in her quaint little village. We were sitting in her cozy kitchen, sipping tea and chatting about our favorite recipes. Sarah mentioned a dish called Sooya that her grandmother used to make, and I was immediately intrigued.

She described it as a hearty stew made with tender chunks of beef, potatoes, carrots, and a flavorful blend of spices. My mouth watered just thinking about it. Sarah went on to explain that the key to the dish was in the slow cooking process, allowing the flavors to meld together and create a rich, comforting meal. I knew I had to learn how to make it.

Sarah graciously shared her grandmother's recipe with me, written in a delicate script on a yellowed piece of paper. I studied it carefully, taking note of the ingredients and the precise measurements. It seemed like a labor of love, but I was determined to master it.

I returned home that evening, eager to try my hand at making Sooya. I gathered all the necessary ingredients and set to work in my own kitchen. As I chopped the vegetables and browned the beef, the fragrant aroma filled the air, bringing back memories of Sarah's grandmother's kitchen.

I followed the recipe step by step, allowing the stew to simmer slowly on the stove. The tantalizing scent wafted through the house, making my stomach growl with anticipation. Finally, after hours of patient waiting, the Sooya was ready.

I ladled a generous portion into a bowl and took my first bite. The flavors exploded on my taste buds, each bite a comforting embrace. The tender beef, the hearty potatoes, the sweet carrots – it was a symphony of flavors that warmed me from the inside out.

I knew then that this recipe would become a staple in my own kitchen, a dish that would bring comfort and joy to my family for years to come. I made it for every special occasion, from birthdays to holidays, and it never failed to impress.

As time went on, I tweaked the recipe here and there, adding my own personal touch to make it truly my own. I experimented with different spices, tried using different cuts of beef, and even added a splash of red wine for extra depth of flavor. Each variation was a delicious success, but the original recipe remained my favorite.

Over the years, I shared the recipe with friends and family, passing on the tradition of Sooya to the next generation. It became a beloved dish in our household, a symbol of love and togetherness that we enjoyed time and time again.

To this day, whenever I make Sooya, I am transported back to that warm summer day in Sarah's kitchen, where I first discovered the magic of this wonderful recipe. It holds a special place in my heart, a reminder of the joy that comes from sharing good food with loved ones.

And so, I continue to cook Sooya with passion and pride, honoring the memory of Sarah's grandmother and the legacy of this delicious dish. It is a recipe that has stood the test of time, bringing comfort and happiness to all who taste it. And for that, I am eternally grateful.