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West African Peanut Kebabs | Suya

My pantry’s name is Patty.* She’s actually just a shelf in the laundry room, above the¬†vacuum¬†cleaner and mop, but I love her all the same. Right now she could use a diet – she is packed with boxes upon boxes of noodles, rice, 8 kinds of oils, soup, 4 bags of coffee from around the world, 4 kinds of dried chili peppers, and fishy bouillon cubes I bought 2 years ago for one of our Global Table meals and promptly forgot to use (I’m going to go ahead and presume they aren’t good any more). Just the other day I unearthed three bulk bags of peanuts in the back corner of the shelf. This is what happens when Patty is in disorder. When I don’t clear through her clutter. I’ve never been happier to have too many peanuts in my pantry. It means I get to make Suya, west African Peanut Kabobs. These kabobs, ever-so-popular in Nigeria, crackle with the most addictive crust – ground peanuts seasoned with fresh ginger, garlic, paprika, onion powder, and …

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