West African Kebabs

Ingredients:

2 pounds (1 kg) medium-lean steak or liver

3 green bell peppers, seeded and cut into 1-inch squares

1 tablespoon unsalted, dry-roasted peanuts, ground to a powder

Seasoning:

4 onions, diced

2 teaspoons peeled and grated fresh ginger

1 tablespoon flour

2 tablespoons unsatled, dry-roasted peanuts, ground to a powder

2 large, very ripe tomatoes, blanched, peeled, and pureed

1 tablespoon garlic salt

1 tablespoon fresh Chile Sambal, or Tabasco sauce, or chile paste

Cooking Instructions:

Remove any excess fat from the meat, wipe it with a clean damp cloth or paper towel, and cut it into bite-size cubes. Mix all the seasoning ingredients together in a bowl. Combine the meat and half the seasoning and mix thoroughly. Let stand for a minimum of 1 hour before grilling. Skewer the seasoned meat alternately with the bell peppers, and grill until cooked and browned on both sides. If you use liver, be careful not to overcook it and dry it out. Remove the skewered meat from the heat, sprinkle with the peanut powder, and serve.

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