Tchiré / tsiré

Nigerien beef skewers seasoned with spices and coated in ground peanut press cake (kouli-kouli), grilled over embers and served with raw onion and raw vegetables.

Ingredients

• 600 g tender beef (sirloin, rump, or top round), trimmed
• 80 g finely ground peanut press cake (kouli-kouli)
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• ½ to 1 teaspoon chili powder, to taste
• 1 level teaspoon salt
• 2 tablespoons peanut oil
• Wooden skewers soaked for 30 minutes, or metal skewers
• To serve: 1 sliced onion, 2 sliced tomatoes, sliced cabbage or cucumber

Preparation

Cut the meat into 5 mm thick strips or 2 cm small cubes, perpendicular to the fibers. Pat dry with paper towels.

In a bowl, mix ginger, garlic, onion, pepper, chili, and salt. Add half of the ground kouli-kouli.

Add the meat and oil, then massage to coat each piece well. Cover and let rest for 30 minutes in the refrigerator.

Meanwhile, prepare the embers: wait for the flames to die down and the coals to be covered with a thin white ash. Alternatively, heat a cast-iron grill pan.

Thread the meat onto the skewers, without packing the pieces tightly, so that heat can circulate.

Grill for 3 to 4 minutes per side, turning regularly, at a good distance from the embers.

Halfway through cooking, sprinkle the skewers with the remaining kouli-kouli, pressing lightly, then return them to a less hot area for 1 to 2 minutes, without letting the coating burn.

Serve immediately with raw onion, tomatoes, cabbage or cucumber, and a little kouli-kouli on the side.