King Oyster Mushroom Suya with Rice and Tomato Onion Salad

Ingredients

• 500 g king oyster mushrooms
• 60 g roasted peanuts
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp ground ginger
• 1 tsp garlic granules
• 4 tbsp vegetable oil
• 300 g long-grain rice
• 1 red onion
• 3 ripe tomatoes
• 1 cucumber
• 1 lime

Method

1. 1

   Rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

2. 2

   Make the yaji (suya spice): blitz the peanuts to a fine powder, stopping before it turns to butter, and mix with the cayenne, smoked paprika, ground ginger, garlic granules and 1 tsp salt.

3. 3

   Cut the king oyster mushrooms lengthways into 1cm-thick slabs and score them lightly in a criss-cross. Brush with 3 tbsp vegetable oil and coat with three-quarters of the spice.

4. 4

   Heat the grill to high (or a griddle pan over a high heat) and cook the mushrooms for 4-5 minutes each side until tender and charred at the edges. Sprinkle with the remaining spice.

5. 5

   Thinly slice the red onion and dice the tomatoes and cucumber. Toss with the juice of the lime, the remaining oil and a pinch of salt.

6. 6

   Serve the mushroom suya straight away with the rice and the salad. Cool any leftover rice quickly.