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Suya Halloumi with Easy Chalé Sauce

Suya Halloumi with Easy Chalé Sauce

By OcadoLifePublished on 14 January 2022This recipe is by cook, writer and creator of Zoe's Ghana Kitchen, Zoe Adjonyoh. The suya spice mix here, made with cayenne, smoked paprika, cloves, cinnamon and peanuts is nutty, warming and vibrant, to give a real taste of West Africa. The recipe makes leftovers, but it’ll keep for 6 months in a sealed container.
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Time and servings

30 minsTotal time
30 minsPrep time

Ingredients

  • 0.5 400g tin tomatoes (or 300g fresh)
  • 1 tbsp of tomato purée
  • 1 red pepper, roasted
  • 1 small onion, diced
  • 2.5 cm of ginger, grated
  • 0.5 tsp of chilli flakes
  • 0.5 chilli powder
  • 0.5 tsp of hot madras curry powder
  • 0.5 tsp of cayenne pepper, to taste, plus 2tbsp for the suya spice mix
  • 0.5 tsp of smoked paprika
  • 1 tbsp of ground ginger
  • 1 tbsp of ground nutmeg
  • 0.5 tbsp of ground cloves
  • 0.5 tbsp of ground cinnamon
  • 1 tbsp of garlic powder
  • 0.5 tbsp of sea salt
  • 2 tbsp of roasted peanuts, ground
  • 390 g of halloumi, cut into 24 cubes
  • 1 red pepper, cut into bite-sized pieces
  • 1 red onion, cut into bite-sized pieces
  • 2 tbsp of olive oil, plus extra if frying
  • 1 handful of flat-leaf parsley, chopped, to garnish

Method

  • Step 1

    To make the sauce, place the tomatoes, tomato purée, red pepper, onion, ginger, chilli flakes, chilli powder, curry powder and ½tsp cayenne pepper in a blender and blitz to a smooth paste.

  • Step 2

    To make the suya spice mix, combine 2tbsp cayenne, paprika, ginger, nutmeg, cloves, cinnamon, garlic powder, salt and peanuts, then set aside.

  • Step 3

    Put the halloumi, pepper and onion into a bowl, add 1-2tbsp oil and 3tbsp suya spice mix and combine gently.

  • Step 4

    Thread alternating pieces of pepper, onion and halloumi onto 6-8 skewers, then fry or grill. To fry, heat 1-2tbsp oil in a pan and cook for 1-1½ mins each side, until golden and crispy; or preheat the grill to medium and cook for about 2 mins on each side. Scatter with parsley and serve with the chalé sauce.