Bantya (Dibi Haoussa)

Dibiterie Hausa is the word used to describe skewered meat in Senegal, commonly known as Suya is Nigeria and Cameroon. It mostly originated from the Hausa people, one of the largest ethnic groups in West Africa. They would set up their BBQ pits in most neighborhoods, on street corners, selling grill meat, some skewered others not, till every single stick is gone. Hopefully this recipe brings you the same amount of joy it brings us whenever the flavorful smell takes over our house.

INGREDIENTS

• 2 pounds of lamb (or sirloin steak)

• 4 - 5 tablespoons of Hausa

• 2 tablespoons of Mechoui

• 2 tablespoons of vegetable oil or olive oil to drizzle on the meat

• Salt and pepper to taste

PREPARATION

1. Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns,

2. Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the dibi from sticking to the pan,

3. Wash, then pat the steaks dry with a paper towel. You want to have a completely dry meat before cooking. Slice the meat into a diagonal medium thin shape,

4. Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat,

5. Rub the meat skewer with Hausa; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet , then place on the roasting pan or baking sheet.

6. Drizzle with oil; salt and pepper to taste, then bake on for about 12-15 minutes,

7. Optional -Towards the last 3 minutes of baking switch from baking to broiler setting to get a nice crisp brown on the outside.

8. Completely optional: serve the meat in a large platter and close smoke it with slightly lit wood chips.

Serve warm with sliced onions, salad, and fries, it’s really optional!!

As usual, make sure to let us know how it went.

Bon Appetit,

Aby