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 veggies.

I serve the veggies with some rice... you can cook up a batch of jollof rice or just leave it plain like I did.