Sudanese
Agashe
Sudanese agashe is charcoal-grilled beef coated with dakwa, a roasted peanut and spice mixture that turns smoky, nutty, and crisp at the edges. It is served hot with raw onion, tomato, lime, and extra shatta for heat.
Ingredients
- Beef sirloin or topside, sliced very thinly against the grain400g
- Roasted unsalted peanuts, finely ground1/3 cup
- Small onion, finely grated1
- Garlic cloves, crushed2
- Fresh ginger, grated1 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Hot red chili powder or Sudanese shatta1/2 to 1 tsp
- Sweet paprika1 tsp
- Black pepper1/2 tsp
- Salt1 tsp
- Lime juice1 tbsp
- Peanut oil or neutral oil1 tbsp, plus more for brushing
- Wooden or metal skewers4
- Tomato, sliced1
- Red onion, thinly sliced1/2
- Lime wedges2
Method
- If using wooden skewers, soak them in water for at least 30 minutes.
- Grind the roasted peanuts until fine and sandy, taking care not to turn them into peanut butter.
- Mix the ground peanuts with cumin, coriander, chili powder, paprika, black pepper, and half the salt to make the agashe dakwa spice coating.
- In a separate bowl, combine the grated onion, garlic, ginger, lime juice, oil, and remaining salt.
- Add the thinly sliced beef to the onion mixture and massage well so the meat is evenly coated.
- Sprinkle most of the peanut spice coating over the beef and press it onto the meat, reserving a little for finishing.
- Thread the beef onto skewers in loose folds so the edges can char over the fire.
- Prepare a charcoal grill to medium-high heat, letting the coals turn ashy and even.
- Grill the skewers for 3 to 4 minutes per side, brushing lightly with oil and turning until smoky, browned, and just cooked through.
- Dust the hot skewers with the reserved peanut spice coating.
- Serve immediately with sliced tomato, raw onion, lime wedges, and extra shatta if desired.
Common questions
Can I substitute the beef or use a different cut for agashe?
Yes. Sirloin, topside, flank, or rump all work if sliced very thinly against the grain. Choose lean meat; too much fat can flare on the grill. If the slices are thick, they’ll cook unevenly and lose the crisp char.
How long should I marinate agashe before grilling?
About 20 to 40 minutes is enough. The onion, ginger, lime, and spices season the beef quickly. Much longer isn’t necessary and can make the meat softer and wetter, which makes the peanut coating less likely to cling well.
What are the most common mistakes when making agashe?
Grinding the peanuts too far into a paste, slicing the beef too thick, and grilling over weak heat are the biggest issues. Also avoid packing the meat tightly on the skewers; loose folds help the edges char properly and stay tender.
Can I store leftover agashe, and how should I reheat it?
Store cooked agashe in an airtight container in the fridge for up to 3 days. Reheat briefly in a hot skillet, oven, or air fryer just until warmed through. Avoid microwaving too long, which can make the beef tough.
What should I serve with agashe?
Serve it hot with flatbread, rice, or a simple salad. Lime wedges, sliced onions, and extra shatta or chili sauce work well. It’s also good with peanut sauce or a light tomato relish to balance the smoky spice.