3 pounds skinless chicken thighs
In a medium bowl, combine garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, peanut butter and bouillon/Maggi and mix thoroughly.
Clean and pat chicken dry with a paper towel. Slice the chicken into medium-sized pieces.
Spread spice mixture all over the chicken evenly. Refrigerate for 24 hours for the best effect or at minimum 1-2 hours.
Soak wooden skewers for at least 20 minutes submerged in water before using to prevent burning.
Grab the seasoned chicken and begin to thread onto the skewers, about 4 per skewer.
Heat grill to 450°F.
Lightly spray oil on a paper towel and wipe on the grill to prevent the Suya from sticking.
Drizzle skewers with oil and grill for 6 minutes per side or until fully cooked.
Sprinkle with a bit of peanut powder to finish and enjoy.
2 oz Bacardi white rum
In a cocktail glass, add rum, lime juice, mint leaves, and agave.
Muddle your mixture together until the mint leaves begin to bruise and the sugar starts to dissolve.
Fill the glass with ice, top with mango nectar, stir and top with club soda.
Serve with a lime wedge and sprig of mint.
1 full rack of pork ribs, cut in half
Wash and pat dry ribs.
In a large pot, add meat and fill with enough water to cover it completely. Add ginger, onion, cayenne, paprika, garlic, onion powder, white pepper, liquid bouillon, salt, and cumin.
Bring to a boil then let simmer for 40-60 minutes or until meat is tender.
Remove ribs from liquid and set on a cooling rack to dry.
Preheat grill to 400°F. Lightly spray oil on a paper towel and wipe on the grill to prevent the meat from sticking.
Grill ribs for 2-3 minutes per side. Remove from heat and cut into individual pieces.
Add ribs to a large mixing bowl. Combine all dry rub ingredients in a separate bowl and sprinkle generously over ribs and give it a good toss. Sprinkle with chopped parsley and enjoy.
4 whole large lobsters
1. Cut the lobsters into two halves with a sharp chef's knife.
2. In a large-sized pot, add water and bring it to a boil before adding lobster. Steam lobsters for approximately 3-4 mins and remove from heat and submerge in an ice bath. Once cooled, remove from bath and pat dry with a paper towel and drizzle with a bit of olive oil.
3. Bring a medium-sized saucepan to medium-low heat, add all of the Suya butter ingredients, and let simmer on low until all the milk solids have separated from the butter (clarified butter).
4. Bring grill 400°F. Place lobsters shell side up, and grill for 2-3 min or until grill marks are present. Remove from heat and drizzle Suya butter generously over all lobster and garnish with fresh chopped parsley or cilantro.
450g fresh plum tomatoes
Requires food processor
Add ingredients into your food processor and blend until pureed.
Place a non-stick pot or large Dutch oven on medium heat and add preferred oil.
Add all the blended elements from the food processor to hot oil and fry for 20-25 minutes, occasionally stirring until the water has evaporated from the mixture has reduced by half. The oil will have changed to a red colour by this time, and the sauce will have a thick consistency, and oil will separate from the mixture. Stir every 2 minutes to prevent the sauce from sticking to the bottom of the pan. Cover the saucepan with its lid (to prevent the stew spitting all over your kitchen surfaces).
Add the nutmeg, bay leaves, mixed spice and cook for 2 minutes.
Taste the stew and adjust salt by adding liquid Maggi or salt.
Wash jasmine rice with cold water and shake out excess water.
Add the washed rice to stew and mix thoroughly, add 700ml of water, and bring it to a boil, then reduce to medium-low and let simmer with the lid half off for 15-18 minutes. Water will evaporate after about 15. At this point, cover pot with parchment paper and its lid to form a tight seal. Turn heat to low and let it cook for another 10 minutes. Remove from heat and let it sit for another 15 minutes before stirring.