1 cup organic peanut powder (available online) or grind salted dry-roasted peanuts to a powder
1/4 cup ground ginger
1 Tbs. onion powder
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. kosher salt
1 lb. brisket or sirloin, sliced against the grain in very thin strips
Organic unrefined peanut oil
Skewers, soaked in water for 30 minutes before using on the grill if wooden
Combine the peanut powder, ginger, onion and garlic powders, cayenne, white, and black peppers, and salt in a large bowl and mix well. Dredge the slices of meat in the mixture so that all surfaces are evenly coated. Thread about four slices of meat on each skewer accordion style. Spray or drizzle with peanut oil, place on an oiled baking sheet, and refrigerate for 30 minutes.
Prepare a hot grill to medium-high heat (approximately 400°F). Oil the rack. Grill the skewers on each side for about three minutes. You want the meat to be cooked but still soft.
Serve immediately.
Rising star sommeliers Miles White and Femi Oyediran of Graft prepare Nigerian and Indian-inspired dishes for the women who raised them
