HOW TO USE
Zoe Adjonyoh’s Suya-Spiced Roasted Potatoes
Start to finish: 45 minutes
Servings: 4 to 6
The spicy, wonderfully aromatic Suya Seasoning and Marinade from Zoe’s Ghana Kitchen is an easy and delicious way to inject tons of flavor into simple roasted potatoes. Be sure to finely grind the peanuts so they distribute evenly and cling well to the potato halves. Pulse them in a a spice grinder until they're broken down into a fine crumble, but don't overdo it or the nuts will become thick and pasty. A simple fresh tomato relish served on the side brightens up the spiced potatoes.
Don’t be shy about using your hands to thoroughly coat the potatoes with the seasoning mixture. After emptying the potatoes onto the baking sheet, be sure to scrape any seasoning remaining in the bowl onto the potatoes. Also, turn the halves cut side down so they make good contact with the baking sheet, which will result in nice, deep browning.
1½ pounds small (1½ to 2 inches) Yukon Gold or red potatoes, halved
1½ tablespoons peanut oil
2 tablespoons Zoe’s Ghana Kitchen Suya Seasoning and Marinade
⅓ cup dry-roasted peanuts, finely ground
Kosher salt and ground black pepper
3 ripe plum tomatoes, cored and finely chopped
1 medium shallot, finely chopped
1 serrano chili, stemmed, seeded and finely chopped
½ cup lightly packed fresh flat-leaf parsley, chopped
2 tablespoons lime juice
Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover and microwave on high until a skewer inserted into a piece meets a little resistance, 5 to 6 minutes. Pour off and discard the water in the bowl. To the potatoes, add the oil, suya seasoning, peanuts, and ½ teaspoon each salt and pepper, then toss until the potatoes are evenly coated. Scrape the mixture, including any residual seasoning, onto the prepared baking sheet, then turn the potatoes cut side down. Roast until well browned and a skewer inserted into the largest piece meets no resistance, 20 to 25 minutes; use a metal spatula to turn the potatoes about halfway through. While the potatoes roast, in a small bowl, stir together the tomatoes, shallot, chili, parsley, lime juice, ¼ teaspoon salt and ½ teaspoon pepper. When the potatoes are done, transfer to a serving dish. Serve with the tomato mixture on the side.
Start to finish: 45 minutes
In a food processor, combine a 14½-ounce can diced tomatoes; 1 red bell pepper, stemmed, seeded and cut into quarters; 2 medium garlic cloves, peeled; and 1 teaspoon kosher salt. Process until smooth, about 1 minute. Set aside. In a large skillet over medium, heat ¼ cup extra-virgin olive oil until shimmering. Add 1 medium yellow onion, chopped, then cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in 1½ cups basmati rice, rinsed and drained; 3 medium carrots, peeled and chopped into ¼-inch pieces; 2 tablespoons Zoe’s Ghana Kitchen Jollof Seasoning; and 1 teaspoon salt. Cook, stirring, until the rice is fragrant, 1 to 2 minutes. Stir in 2 cups water, bring to a simmer, then reduce to medium-low, cover and cook for 12 minutes. Uncover, stir in the tomato mixture and increase heat to medium. Cover and cook for 5 minutes, or until most of the liquid has evaporated, about 5 minutes. Remove the pan from the heat, scatter 1 cup frozen green peas over the rice, then cover and let stand until the remaining moisture has been absorbed and the peas are heated through, about 5 minutes. Stir the peas into the rice. Taste and season with salt and black pepper.