Chichinga: suya goat kebabs

Use a pestle and mortar to grind the peanuts, keeping them fairly coarse. Reserving a small handful to serve, place the nuts in a large bowl. Peel and grate in the garlic and ginger (keep the ginger skin on if organic), then stir in the remaining spice rub ingredients along with 1 pinch of sea salt and 1 teaspoon of coarse black pepper. Add the diced goat and massage the rub thoroughly into the meat. Peel and quarter the red onion, then deseed and cut the peppers into chunks. Thread the onion, peppers and goat onto your skewers. As ever, the longer you can leave your meat to marinate the better it will be, so if you have time, leave the skewers in the fridge for at least 1 to 2 hours, or preferably overnight. Take the skewers out of the fridge and sit at room temperature for a few minutes while you get the grill or griddle pan hot. Baste the meat with a little oil, sea salt and black pepper before putting it under the grill or on the griddle – it should sizzle but don’t move it! Turn only every 2 minutes, until each side is seared through (for medium-rare) or every 3 minutes on each side for well done. Allow to rest for 2 minutes, then scatter over the reserved peanuts and a small pinch of chilli powder. Tear over the coriander leaves, then serve with a fresh seasonal salad. Boom! Summer spice in your mouth!