Nigerian Spiced Peanut Beef Skewers

Blend the yaji spice. Blitz the peanuts, ginger, garlic powder, onion powder, paprika, cayenne, white pepper and salt in a food processor for 20-30 seconds in short bursts, until finely ground but not pasty. Watch the texture closely; over-processing releases the peanuts' oil and turns the mix into peanut butter instead of a dry spice rub. Set a third of the yaji aside in a separate bowl for serving later.

Slice the beef thin. Freeze the beef for 20 minutes until firm, then slice it against the grain into pieces about 5mm thick. Firming the meat first makes it much easier to cut thin, even slices, which is what lets the yaji coat every surface and the beef cook quickly on the grill.

Marinate the beef. Toss the sliced beef with the remaining yaji, the oil and the beef salt until every piece is well coated. Cover and refrigerate for anywhere from 30 minutes up to 12 hours; the longer rest lets the spice and salt season the meat right through.

Skewer and prep onion. Weave 2-3 slices of beef onto each skewer, pressing them flat so the meat cooks at an even rate. Rinse the sliced onion rings in cold water and pat them dry, which softens their raw bite ready for serving alongside the hot skewers.

Grill until charred. Heat a barbecue or ridged griddle pan over high heat until very hot, then grill the skewers for 2-4 minutes a side until browned and crisp at the edges and cooked through, with the thickest piece reading 63°C on a probe thermometer. High heat sears the thin slices quickly, giving the characteristic charred edge before the inside overcooks. Rest under foil for 3 minutes, then sprinkle with 1 tbsp of the reserved yaji for a fresh hit of spice.

Serve with salad. Serve the skewers with the sliced onion, tomato, shredded cabbage, cucumber and lime wedges, along with the rest of the reserved yaji on the side for dipping. The crunchy raw vegetables and sharp lime cut through the richness of the spiced beef.