Ah, that suya yaji is not for grilling like barbecue, it is for suya—our thin-sliced meat roasted over open flame on skewers. The spice rub is ground peanuts, ginger, pepper, and many chilies, but my own secret is a little cloves and grains of selim. You never grill it; you sprinkle it thick on the meat after it cooks, so the heat wakes up the spices. Every evening, my hands are red from mixing it, and the smell clings to my clothes even after I bathe.
#food
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