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Entree, Meat

Tsire

An African dish, brought over by slaves, that likely gave rise to Jamaican Jerk recipes.

 

Makes: about 10 tsire

 

Ingredients:

  • 1 lb top round or sirloin steak, preferably a long, thick cut
  • 1/2 cup smooth, unsweetened peanut butter (125 grams)
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground powdered ginger
  • 2 Tablespoons peanut oil
  • 1 Tablespoons lime juice

 

Directions:

  1. Slice steak against the grain into strips, about 1 / 4 inch wide and as long as possible.
  2. In a shallow glass pan, mix peanut butter, red pepper, salt, ginger, peanut oil and lime juice until it forms a smooth paste. Rub each meat strip with marinade until thoroughly coated. (Use your hands for this – it is messy but far easier.) Return meat to the glass pan, cover and refrigerate several hours.
  3. Soak wooden or bamboo skewers in cold water for at least one hour before using.
  4. Thread meat on skewers accordion style. Do not bunch up the meat strips – leave them stretched long on the skewer.
  5. Grill or broil strips 15 to 20 minutes until meat is cooked through and coating bubbles. Turn once during cooking.
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