Suya is a popular street food in Cameroon and other west African countries. It’s usually beef, chicken , shrimp or other meats well seasoned with spices and fire grilled. Next to a bar, is usually a suya stand. That’s a good and ideal business strategy for local suya vendors. With drinks flowing, so does traffic to the suya stand. It has that perfect heat to clear that unwanted hangover.
People debate their first meals when they visit home. As for me, there’s nothing to think about. Hopefully my favorite suya vendor is still in business, because that’s my first stop from the airport the moment I arrive Cameroon.
Used Essiespice Mekko Dry Rub for the shrimp skewers.What makes this spice work so well is obviously the ground peanuts. It’s versatility works wonderfully to enhance the flavors of the shrimp and the salad as a whole.
Simple is good.
Simple is delicious.
Simple is what I crave……. simple is what the average person craves.
West African Shrimp Suya Salad w/ serano honey vinaigrette
- 1/2 lb Shrimp, peeled and deveined
- 1 Tablespoon Essiespice Mekko Dry rub
- 1 teaspoon onion powder
- 2 Tablespoon garlic infused olive oil
- 4 bamboo skewers
Ingredients – Vinaigrette
- 3-4 Tablespoons harissa infused olive oil
- 1-2 Tablespoons serano honey balsamic vinegar
- 1 Tablespoon minced parsley
- 1 Teaspoon minced garlic
- 1 teaspoon stone ground mustard
- Pinch of salt (optional)
Ingredients – Salad
- 3-4 cups mixed greens/ radicchio
- 1 cup couscous cooked according to package directions (optional)
- 2 cups frozen sweet corn (optional)
- Preheat oven to 400.
- Toss corn with olive oil. Bake for ~15-20 minutes or until golden brown/ crispy ( in a lined cookie sheet).
- Rinse shrimp with cold water and pad dry with clean kitchen towel. Drizzle about 1-2 teaspoon garlic infused olive oil. Mix well and thread ~3-4 shrimp on skewers.
- Combine mekko dry rub with powdered onions. Use this to coat shrimp on skewers.
- On a stove top grill preheated to medium-high ( charcoal grill preferable), drizzle olive oil. Grill shrimp on each side for about 2 minutes or until done.
- Combine salad greens, couscous and corn in a large bowl. Drizzle 2 tablespoons vinaigrette and toss.
- Serve in separate bowls topped with shrimp skewers. Extra vinaigrette over skewers optional but delicious.