Suya-bowl

Ingredients:

Bowl with suya

• 1 ripe plantain in the peel, cut diagonally into 4-5 pieces
• 1 flank steak weighing 220 g.
• 6 large shrimp, peeled and deveined
• Extra-virgin olive oil, for greasing and drizzling
• 2 tbsp sushi spice mix, see recipe below + extra for serving
• 2 cups torn kale
• Half a medium red onion, thinly sliced
• 0.5 cups grape tomatoes, halved
• 0.5 cup thinly sliced ​​English cucumber
• 2 hard-boiled eggs, peeled and halved
• 1 small avocado, thinly sliced
• Barbecue sauce, for serving
• Hot mayonnaise, for serving

Coconut rice

• 2 cups of boiled hot long-grain rice
• 2-3 tablespoons coconut cream
• 1 tbsp unsalted butter
• 1/4 cup chopped fresh cilantro

Spice mix for sushi

• 1 cup unsalted roasted peanuts
• 2-3 teaspoons of ground ginger
• 1-3 tsp ground cayenne pepper
• 1-2 tsp onion powder
• 1-2 tsp garlic powder
• 1 teaspoon coarse salt

Preparation:

1. Bowl:
   
   Preheat an outdoor grill or grill pan over medium-high heat. Brush the plantains, steak, and shrimp with olive oil. Season lightly with salt and pepper.
2. Grill the unpeeled plantains until golden brown, 4-5 minutes per side. Grill the steak, turning once, until browned on both sides, about 3 minutes per side. Let the steak rest while you prepare the shrimp.
3. Grill the shrimp, turning once, until cooked through, about 3 minutes total. Peel the plantains. Slice the steak into 1/2-inch-thick slices. Sprinkle the seasoning mixture over the steak and shrimp while still hot.
4. Coconut rice:
   
   In a bowl, combine the hot rice, coconut cream, butter, and cilantro until melted. Season with salt and pepper to taste.
5. To serve, divide the coconut rice into 2 bowls. Place the kale in a small bowl, drizzle with olive oil, toss, and pile it on top of the rice. Add the steak, shrimp, plantains, red onion, tomatoes, cucumber, eggs, and avocado. Drizzle with barbecue sauce, spicy mayo, and a generous spice mix. Serve immediately.
6. Spice mix for sushi:
   Yield: about 1 cup
   
   Place the peanuts in a blender or electric spice grinder and grind until finely ground, but not to a paste-like consistency. Add ginger, cayenne pepper, onion powder, garlic powder, and salt, if desired, and mix thoroughly. Transfer to a container and cover tightly. The mixture can be stored for several weeks in a cool, dry place.