For the best flavor, Adebajo recommends making your own tortillas, but here we use store-bought for simplicity.
Sprinkle with 1 cup suya spice, granulated onion, granulated garlic, Cameroon pepper and salt.
Add oil and massage the mixture into the beef with your hands.
Photo: Photographer: Greg DuPree; Food Stylist: Margaret Dickey; Prop Stylist: Kay Clarke
Cover and refrigerate for at least 15 minutes or up to 12 hours.
Preheat grill to medium-high or preheat broiler.
(If broiling, put a baking sheet on the top rack to heat for 5 minutes.)
Whisk sour cream, lemon juice and the remaining 2 tablespoons suya spice in a small bowl.
Add water, if needed, to thin to a sauce-like consistency.
Grill or broil the beef until lightly charred, 4 to 8 minutes.
(If grilling, flip the beef halfway.)
Let rest for 5 minutes.
Cut the beef into bite-size pieces.
Serve the beef in tortillas with the sauce, cabbage, tomatoes, onion and cilantro.
To make ahead
Marinate beef (Step 1) for up to 12 hours.
The spicy skewered meat is generally referred to as suya throughout West African countries.
Cameroon pepperis made by grinding fiery dried Scotch bonnet chiles.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
