Beef Suya with Turmeric Rice
Grilled, thinly sliced flank steak, seasoned with a dry spice rub, and served over turmeric-ginger flavored rice and a side of black eye peas stew called Ndambe.
Nutritional facts
Protein
51g
Carbs
106g
Calories
790kcal
Fat
21g
Ingredients
Flank Steak, Canola and Olive Oil Blend, Turmeric, Sweet Potatoes, Extra Virgin Olive Oil, Black-eyed Peas, Black Pepper, Cumin, Tomato Paste, Garlic, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Curry Powder, Okra, Ginger, Crushed Red Pepper, Ginger Powder, Cayenne Powder
Reviews
3.4
Based on 514 reviews
Season the dish as it should be please. The seasoning on the side is weird to me as you’re the chefs…
Krena · 09/10/23
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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