Ewa agoyin
Serve this traditional Nigerian bean dish with boiled yam or cassava, agege bread or fried plantains, finished with a fried egg on top.
First, make the marinade. Whizz the peanuts in a food processor until finely chopped. Add the paprika, onion powder, ginger, ground scotch bonnet, garlic powder and 1 tbsp of vegetable oil, and pulse until combined. Tip into a bowl. Put the nutmeg in the food processor and blitz along with a pinch of black pepper. Sift this into the peanuts and mix together.
Put the steak in a large bowl or shallow dish. Drizzle with the vegetable oil, sprinkle with 2 tsp of salt and mix to coat. Add the marinade and mix again to coat. Refrigerate, covered, for 2 hrs.
Drain the beef, discarding the marinade, then thread the meat onto the skewers.
Griddle the beef, covered, over a medium-high heat for 10-15 mins, turning occasionally. Garnish with the diced onions, tomatoes and parsley, if using, to serve.