- Corned Beef1 TinsI used one large tin but you can increase to two tins
- Suya Spice2 TablespoonsUse authentic suya spice so you can get the best results out of this dish
- Tomato3 Pieces
- Habanero Pepper4 PiecesLocally known as ata rodo
- Red Chilli Pepper7 PiecesLocally known as shombo. This dish wasn't spicy at all but if you don't care for peppers, use less and just add more tomatoes
- Onion2 Medium PiecesI love onions so I wanted this to have lots of onions in it. If you don't care for onions, use 1, blend half of it with the tomato and peppers and chop the remaining half
- Ginger Powder1/2 Teaspoons
- Garlic Powder1 Teaspoons
- Paprika1/2 Teaspoons
- White Pepper1/2 Teaspoons
- Thyme1/4 Teaspoons
- Curry Powder1/4 Teaspoons
- Cabbage1 CupsChopped. Use 1/2 cup if you want less cabbage in the sauce or you can totally skip the cabbage
- Vegetable Oil1/2 to 1 Cups
- Salt and Maggi Seasoning CubeTo Taste
- PastaCooked, to serve. I used macaroni but you can use any pasta of choice
In case you are not familiar, suya spice is a Nigerian spice, made primarily with roasted peanuts and used as a rub for meats. There are store bought versions which may not be as authentic as the real thing so check carefully before purchasing. For other suya based dishes, check out these Suya Recipes
Step 1. Blend the peppers, tomatoes and 1 onion together. Chop the remaining one onion.
Step 2. Put the corned beef in a bowl. season with 1/2 teaspoon garlic powder, paprika, garlic powder and 1/2 tablespoon of suya spice. Most corned beef already come salted so don’t add in any salt so your meal won’t turn out over salted. Set the corned beef aside.
Step 3. Chop the cabbage, season with another 1/2 tablespoon of suya spice and mix so the cabbage is well spiced. Set aside.
Step 4. Add oil to a pot, heat up, add the chopped onions. Let it fry for about 5 minutes. Don’t do this on high heat so it won’t burn.
Step 5. Add the blended tomato puree, let it simmer for about 3 minutes, then season with salt and seasoning cube to taste, curry powder, thyme, white pepper and the remaining 1/2 teaspoon garlic powder and 1 tablespoon suya spice.
Step 6. Stir and cook for about 15 to 20 minutes or until the sauce is done. You will know it’s done when the puree doesn’t taste raw anymore. If the sauce gets dehydrated before it gets done. supplement with a little water.
Step 7. When the sauce is done, add in the spiced corned beef. Stir well so it combines with the sauce, taste for salt, adjust taste if necessary and let it cook for about 3 to 5 minutes.
Step 8. Add in the spiced cabbage, stir and let it cook for about 2 to 3 minutes. It is best if the cabbage retains its crunch so don’t cook it for too long.
Done. Your Suya Spiced Corned Beef Sauce is ready. Serve with pasta or bread.