Suya is a style of cooking with Nigerian origins, whereby a protein is skewered, marinated, and mopped with a chili-peanut concoction. Here, Kitchen Butterfly transforms the classic into something truely sublime with paprika, ginger, and lime. Before summer ends and you replace the grill cover, grab a few skewers and whip up this minimalist recipe. The only thing you'll need to prepare ahead of time is the peanut butter, and even that can be purchased freshly-ground from the store if you're in a hurry. Depending on your tolerance for spice, feel free to interpret "chili pepper" as anything from cayenne to chipotle. The only burning that's absolutely necessary is that of the coals.

This week: A Nigerian-inspired peanut sauce coats moist swordfish kabobs. Pair them with a grain or pasta salad from the Prepared Foods department to round out the meai (and soak up all those fragrant juices).

Photo by Melanie Einzig

MAKE: Suya Swordfish (Nigerian Swordfish Kabobs) by Kitchen Butterfly

Serves 2-4

Suya Swordfish:

400g swordfish steak, cut into 8 long thick strips
Portion of peanut butter, recipe below
1 teaspoon chili pepper
1 teaspoon sweet paprika
1 teaspoon sea salt
1 teaspoon ground ginger
1 -2 tablespoons lime juice
Thinly sliced red onions, tomatoes, lime halves and coriander leaves, to serve

Peanut Butter:

1/2 cup roasted unsalted peanuts, skinned
1/4 – 1/2 cup vegetable oil
Pinch of salt

See the full recipe (and save and print it) here.

BUY: A grain or pasta side dish from the Prepared Foods department.

Not a fan of swordfish? This peanut marinade works on other proteins, too (try it with chicken or beef), and it's quite flexible itself. Experiment with other roasted nuts like cashews or walnuts. If you try the recipe as is, or make customizations, let us know how it turns out in the comments section below.

Like this post? See the Make a Little, Buy a Little post from last week: Plum Sauced Pork Tenderloin.