Suya oyster mushroom kebabs

Suya is a popular skewered street food meat in West Africa, particularly in Nigeria and Cameroon. It mainly originated from the Hausa people of northern Cameroon, Nigeria and Ghana. Shish kebabs was a big influence; what sets it apart from it is the authentic spice combinations the meat is marinated in, they are usually SPICCCYYY and very peanut heavy. Its format isn't always on skewers; you can also ask for it to be prepared into meat chunks and wrapped in a banana leaf – acting like a takeaway box, how cleaver and eco friendly!

As a teen, I use to love suya, and whenever I travelled back to Cameroon I would always look forward to having it in abundance. However, ever since turning vegan, I couldn't indulge. So I wanted to create a vegan version that mimics the same mouthfeel, flavour and morish aftertaste that makes you want more! I would love to thank the Asian community for popularising oyster mushrooms as its enabled vegans create this meaty texture without the cruelty. Oyster mushrooms are excellent flavour carriers, and they also don't disintegrate like button mushrooms, keeping their chewy, meat-like texture even after cooking.

I initially made a seitan version of this dish and sold it as part of my takeaway. However, I wanted to make a similar version that isn't as time-consuming and is healthier for you.

Tips for grilling mushrooms

1.       Do not wash your mushrooms beforehand! – you want them to get nice and crispy when grilling. Mushrooms are like sponges; If you wash them beforehand, they will absorb a lot of the water and make it hard to get them crispy.

2.        Wooden skewers: it's best to place them in a glass of water for at least 24 hours – this will ensure they don't burn while grilling them. It will also be easy to handle when turning them over.

Suya king oyster mushroom kebabs

Vegan | Gluten-free

Prep time: 15 mins

Cooking time: 40 mins plus cooling

Total: 55 mins

Makes: 4 kebabs – 2 per person

Essential equipment: Wooden skewers, griddle pan, Pastry brush

Ingredients

Stage 1

·       400g Oyster Mushrooms – cut off the steps

·       1 tsp ginger powder

·       1 tsp paprika

·       1 tsp All purpose seasoning

·       ¼ tsp allspice

·       ½ tsp dried thyme

·       1 tsp cumin

·       ¼ tsp Suya seasoning. (optional)

·       Pinch black pepper

·       Pinch salt

Stage 2 – Sweet soy glaze

·       5 tbsp Kikkoman Gluten-Free Soy Sauce

·       3 tbsp Agave Syrup

·       1 tbsp vegetable oil

Stage 3 – Mint yoghurt

·       100g Soy Yogurt

·       10g Fresh mint – finely chopped

·       Pinch salt

Method:

1.       Marinade all of stage 1 together and refrigerate to marinade in a clean container for at least 1 hour, or between 12 and 24 hours if you have time.

2.       While the mushrooms are marinating, make the sweet soy glaze – stage 2, combining all ingredients in a small bowl/ jar. Cover and leave to one side, ambient in a cool, dry place until ready to use. Use within 2 weeks.

3.       Next, make the mint yoghurt, stage 3, by combining all ingredients in a small bowl/ jar. Cover and leave in the fridge until ready to use. Use within 3 days.

4.       Once mushrooms have marinated, one by one, place them on your skewers, ensure they are closely packed together. Leave at least 1cm space at the top of your skewer to ensure the mushrooms don't fall out while cooking.

5.       Pre-grease your griddle pan with oil using your pastry brush– ensure the entire surface is coated. Heat to high heat before placing your kebabs on.

6.       Cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Ensure to regularly coat the kebabs with the sweet soy glaze using a pastry brush.

7.       Serve immediately and garnish with mint yoghurt.