African Class with Evette

• 
• Servings
  2
• Prep
  15 m
• Cook
  15 m

Recipe By: Phillip Moon

🍖Beef Suya

(West African Spiced

Street food, originated from the

Hausa people in Northern Nigeria)

2 servings

Ingredients

●200g beef (BBQ steak or top side

steak, already sliced)

●½ tablespoon sunflower oil

●Suya spice

Suya Spice Mix

●1 tablespoon ground peanuts (or

peanut butter)

●1=2 teaspoon of suya spice

●¼ tablespoon smoked paprika

●1 teaspoon blended onions

●¼ teaspoon onion powder

●½ teaspoon tomato paste (Tamek

brand recommended)

●A pinch of black pepper (optional)

●1 teaspoon crushed Star seasoning

cube

●A pinch of salt

●2 tbsp sunflower oil

●2 tbsp of water

Instructions

1. Prepare the Beef:

○Pat the sliced beef dry with

paper towels.

2. Make the Suya Spice Mix:

○In a bowl, combine all spice

mix ingredients until well

blended with oil and water.

3. Marinate the Beef:

○Lightly coat beef slices with

your suya spice mix

generously all over the beef.

○Let marinate for at 30

minutes (or overnight for

best flavor).

4. Skewer & Grill:

○Thread marinated beef onto

skewers or place on a grill

tray.

○Grill over medium-high heat

for 4–6 minutes per side until

charred and cooked through.

○If using an oven: Preheat to

180–200°C and bake for

15–20 minutes, flipping

halfway through.

5. Serve:

○Sprinkle extra suya spice on

top.

○Serve with diced fresh

tomatoes, cucumber, and

sliced onions.

🥕Liberian Fried Okra Stew 

serve for 2 

Fried okra is not specifically tied to one particular region of Liberia. Okra is a common vegetable

in Liberia, and while it's often used in soups, it can also be fried.

Ready in 30 minutes

Ingredients

●200=250 g okra (sliced)

●80-100g tomatoes (crushed, juice removed)

●1 small red onion (or ½ large one, diced)

●¼ yellow capsicum (diced)

●¼ green capsicum (diced)

●¼ bulb garlic diced

●½ tbsp tomato paste (Tamek brand)

●½ tbsp finely chopped habanero (adjust to taste)

●⅓ tsp paprika

●A pinch of black pepper (about ¼ tsp)

●A pinch of salt (to taste)

●¼ tsp curry powder

●½ Maggi cube (shrimp preferred)

●½ tsp Vegeta

●2 Bayleaf

●¼ to ⅓ cup sunflower oil

●2 fried salmon pieces (or more depending on size)

Instructions

1. Prep Ingredients:

Slice okra into medium-thin rounds. Crush tomatoes and remove excess juice. Dice onion,

capsicums, and garlic. tomato paste, habanero add all ingredients to a bowl and set aside.

2. Cook Vegetables:

Heat oil in a pot over medium high heat. Add okra, tomatoes, onions, capsicums, diced

garlic, and habanero. Fry for 10–12 minutes until okra is no longer slimy.3. Season the Dish:

Add paprika, black pepper, salt, Maggi cube, Vegeta, and curry powder Bayleaf, Stir well for

3–5 minutes.

4. Add Salmon:

Gently place the fried salmon in the pot and scoop the okra mix on top. Simmer on low

heat for 5–8 minutes.

5. Ready to Serve:

Serve hot with rice.

🐟Salmon Prep (Serves 2)

Ready in 35 minutes

Ingredients

●2× 100=150g each salmon fillets

(skin-on preferred)

●½ tsp garlic powder

●½ tsp onion powder

●½ tsp Vegeta (or seasoning powder)

●¼ tsp black pepper

●½ tsp paprika

●2 tbsp oil (for marinating)

●½ cup oil (for frying)*

You can reduce frying oil depending on pan

size—just enough to shallow fry.

Instructions

1. Season:

Place the salmon in a bowl. Add garlic

powder, onion powder, Vegeta, black

pepper, paprika, and 2 tbsp oil. Rub

the seasoning evenly onto both fillets.

2. Marinate:

Let the salmon rest for at least

15=20 minutes to absorb flavor.

3. Pan-Fry:

Heat a pan over medium heat. Add

oil. Place the salmon skin-side down

(if skin-on). Fry each side for 5–6

minutes until golden and cooked

through.

4. Set Aside:

Drain excess oil and set the salmon

aside for use in another dish or to

serve directly.

🍞Liberian Rice Bread recipe serving for 2

This recipe, is enjoyed as a snack, dessert, or breakfast , especially in cities like Monrovia,

Liberia capital city.🇱🇷

Liberia’s connection with African Americans especially freed Black people who settled

there in the 1800s also shaped this recipe.

Rice flour gives it that nice chew, and coconut milk, nutmeg, and vanilla bring out

rich, local flavors. It’s a tasty mix of Liberian ingredients with a twist from the African

diaspora, like Afro-Caribbean and Southern U.S. banana breads.

Liberian Rice Bread (Small Batch)

A classic Liberian dessert sweet, moist, and naturally gluten-free!

Ingredients

●⅓ cup ripe banana (mashed)

●½ cup rice flour

●3 tbsp sugar

●2 tbsp melted butter

●⅓ tsp baking soda

●⅓ tsp nutmeg

●⅓ tsp vanilla extract

●⅓ cup coconut milk

●1 small egg

Instructions

1. Preheat oven to 350°F (180°C) and

lightly grease a small baking dish or

loaf pan.

2. Mix all ingredients in a bowl until

well combined and smooth.

3. Pour batter into the pan and bake for

45–50 minutes, or until golden

brown and a toothpick inserted

comes out clean.

4. Cool & Serve – slice and enjoy warm

or at room temperature.

🍌PLANTAIN SPECIAL 

⏱️ Ready in 40 minutes   🍽️ Serves

This dish is my own creation, a delicious blend of Africa’s love for sweet, ripe plantains

and savory, flavorful meat. I brought them together with vibrant capsicum and a rich,

saucy stew to create something truly beautiful and satisfying. Every bite tells a

story of color, culture, and comfort.

1, Ingredients

For the Beef Marinade:

●200g beef gravy (cut into bite-sized

pieces)

●2 tbsp oil

●½ tsp Vegeta

●¼ tsp salt

●¼ tsp black pepper

●½ tsp curry powder

●½ tsp paprika

●¼ medium onion, chopped

●½ tsp chopped garlic

For Boiling the Beef:

●Marinated beef

●½ cup water

●Cook for 30–40 minutes on medium

heat, then fry until medium brown

and put to the side for later.

2, Blended Stew Base ingredients + Plantain

●2× times, ripe, planting, ready for

cooking cute into bite-sized

●2 fresh tomatoes (seeds removed)

●½ red bell pepper

●½ Green bell pepper

●½–1 habanero chili (optional, adjust to

taste)

●2 clove garlic

●½ medium red onion

●½ inch ginger

●1 tbsp Tamek tomato paste

●2–3 tbsp vegetable oil

●½ shrimp Maggi cube

●½ tsp Vegeta

●¼ tsp salt

●1 bay leaf

●⅓ tsp curry powder.

3, Fresh Capsicum & Onion Mix

Step 1: Take ¼ of a red capsicum, cut it into quarters.

Step 2: Take ¼ of a yellow capsicum, cut it

into quarters.

Step 3: Take ¼ of a green capsicum, cut it into quarters.

Step 4: Take ½ of a red onion, cut it into

quarters.

Step 5: Combine all capsicum and onion

pieces in a bowl. Ready to add fresh towards

the end

4, Preparation instructions

1. Roughly Blend all fresh ingredients

together for the stew base.

2. Heat oil in a pan on medium heat

until hot.

3. Fry tomato paste for 2-5 minutes.

4. Add the blended mixture and bay

leaf. Cook for 10 minutes, then add

seasonings and simmer for another

10 minutes.

5. Add the fried beef and stir to coat

well in the sauce.

6. Deep fry plantains until golden

brown, then stir into the stew.

7. Add Fresh Capsicum & Onion Mix

8. cook for 2-5 more minutes.

9. Garnish with spring onions and

serve.

© 2025 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 09/18/2025