An African dish, brought over by slaves, that likely gave rise to Jamaican Jerk recipes.
Makes: about 10 tsire
- 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
- Slice steak against the grain into strips, about 1 / 4 inch wide and as long as possible.
- 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.
- Soak wooden or bamboo skewers in cold water for at least one hour before using.
- Thread meat on skewers accordion style. Do not bunch up the meat strips – leave them stretched long on the skewer.
- Grill or broil strips 15 to 20 minutes until meat is cooked through and coating bubbles. Turn once during cooking.