West African Style Grilled Beef (Suya)
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Date: 2023-05-17
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Comments and reviews: 14
Bandiceet
Legit question:
Given the fact everyone knows the non-peer reviewed scientific fact that tongs don't work properly while cooking, until you give them a couple test clicks.
The question is:
Does Chef John test click his tongs or does he have a pre-calibrated tongs?
reply
Legit question:
Given the fact everyone knows the non-peer reviewed scientific fact that tongs don't work properly while cooking, until you give them a couple test clicks.
The question is:
Does Chef John test click his tongs or does he have a pre-calibrated tongs?
reply
Bart
We did your grilled caesar chicken the other day and my dear word. They were amazing. Well, not amazing because everything I make from this show turns out great.
My wife is from Afrika so guess what I'll be making this weekend?
Thank you chef John, you are amazing.
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We did your grilled caesar chicken the other day and my dear word. They were amazing. Well, not amazing because everything I make from this show turns out great.
My wife is from Afrika so guess what I'll be making this weekend?
Thank you chef John, you are amazing.
reply
Angela
This is what I love about Chef john he really explores other food cultures. Watching has made me more culinarily well rounded. Also I am at the point where I can pull a great meal together with what I've got based on techniques. No fear!
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This is what I love about Chef john he really explores other food cultures. Watching has made me more culinarily well rounded. Also I am at the point where I can pull a great meal together with what I've got based on techniques. No fear!
reply
Didi
Well after many years viewing and loving your videos, I have a Food Wish! I'm intrigued by goat, and would love for you to bring us a recipe using goat meat! Thanks for all the years of learning and fun.
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Well after many years viewing and loving your videos, I have a Food Wish! I'm intrigued by goat, and would love for you to bring us a recipe using goat meat! Thanks for all the years of learning and fun.
reply
Walkaza
I've got jungle fever, she's got jungle fever
We've got jungle fever, we're in love.
She's gone white-boy crazy, I've gone black-girl hazy
Ain't no thinking maybe, we're in love.
reply
I've got jungle fever, she's got jungle fever
We've got jungle fever, we're in love.
She's gone white-boy crazy, I've gone black-girl hazy
Ain't no thinking maybe, we're in love.
reply
David
Looks yummy, never made Suya, but I will give it a go now. Can't wait to see how you do your Jollof, one think I can make is Jollof rice, in fact just finished a plate before watching this.
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Looks yummy, never made Suya, but I will give it a go now. Can't wait to see how you do your Jollof, one think I can make is Jollof rice, in fact just finished a plate before watching this.
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Herb
reminds me a lot of some thai, caribbean or middle-eastern dishes with a similar method of marinade, then grill. awesome any way, but that crispy char on the edges is what makes it magic.
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reminds me a lot of some thai, caribbean or middle-eastern dishes with a similar method of marinade, then grill. awesome any way, but that crispy char on the edges is what makes it magic.
reply
Robert
I like your intuition in recipes.
like your style and simple - Ness in cuisine.
my lady hates your pondering voice.
the food information is more important. keep going
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I like your intuition in recipes.
like your style and simple - Ness in cuisine.
my lady hates your pondering voice.
the food information is more important. keep going
reply
Grandma
I can't wait for the jollof rice to see how your version differs from mine. Each version from West African countries differs slightly. I'm originally from Liberia.
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I can't wait for the jollof rice to see how your version differs from mine. Each version from West African countries differs slightly. I'm originally from Liberia.
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Michael
Aaah, I probably don't care too much about how flame is put to a beef kabob in a part of the world that basically can't feed itself. French cuisine, here I come!
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Aaah, I probably don't care too much about how flame is put to a beef kabob in a part of the world that basically can't feed itself. French cuisine, here I come!
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DonPandemoniac
Do analyse the viscosity of your marinade to avoid goop-gloves. And an interesting marinade it is, sounds very tasty. Looking forward to the rice recipe!
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Do analyse the viscosity of your marinade to avoid goop-gloves. And an interesting marinade it is, sounds very tasty. Looking forward to the rice recipe!
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Cyndi
Where s your green egg?
I would have skewered the meat after putting the marinade on, before refrigerating. That way you only have messy hands once.
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Where s your green egg?
I would have skewered the meat after putting the marinade on, before refrigerating. That way you only have messy hands once.
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Light
That looks delicious. I'm a fan of Ghana style Okra Stew, would you consider doing a recipe for that? The most amazing silky texture and so satisfying.
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That looks delicious. I'm a fan of Ghana style Okra Stew, would you consider doing a recipe for that? The most amazing silky texture and so satisfying.
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William
I haven't had this in years, never thought about trying to make it at home. I'll give you a shot and see how close it gets to the memories lol.
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I haven't had this in years, never thought about trying to make it at home. I'll give you a shot and see how close it gets to the memories lol.
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