Suya Roasted Vegetables
I was lucky to see Zoe Adjonyoh at the Abergavenny Food Festival some years ago and tried some of her Ghanian recipes in the form of red red ( a super spicy stew with unusual ingredient of gari or cassava root that has been grated, and left to ferment. It is then dried and ground to flour) and fried plaintain - I tried the recipe before some years ago . So it was great to find this recipe in the Guardian for Suya Roasted Vegetables; the suya spice mix is key in West Africa especially for barbeques and works so well for roasting vegetables. Check out the recipe here . I used potatoes, cauliflower and courgettes but you can add kale, broccoli or cabbage quite easily... as you can see I added some chickpeas as well which worked surprisingly well. Once you have ground the suya spice mix together you can keep it in a spice jar quite easily for up to 6 months. This is a great store cupboard spice mix that you can bring out and add that great West African taste to your...
