This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results. If using bamboo skewers, soak them in water for an hour before using. The tankora spice mix will last up to two months stored in an airtight container at room temperature.
Featured in “The Real Star Of West African-Style Grilling? This DIY-Friendly Seasoning” by Adrian Miller.
Yield: 4 Time: 45 minutes Ingredients For the tankora powder: 1 cup roasted, unsalted peanuts, crushed to a fine powder 1 tsp. ground ginger 1 tsp. kosher salt 1 tsp. freshly ground white pepper ½ tsp. ground cayenne pepper For the kebabs: 1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in. 2 Tbsp. plus 1½ tsp. finely grated white or yellow onion 1 Tbsp. tomato paste ½ tsp. finely chopped garlic ¼ tsp. finely grated fresh ginger 1 chicken bouillon cube, crumbled
