Udder of cow; thinly sliced and then cultured with vinegar, oil, salt, and ground-pepper-and-groundnuts. Charcoal-grilled in the open air from about dusk beside the road. Served sizzling in cutlets wrapped up in paper.
Oh my! gustatory bliss...I either tasted this a really long time ago, or tasted it in my dreams: either way, it was amazing! And now your words are making me taste it again...the sweet-searing seasoning and the succulent meat!!!
hmmm...your culinary description makes my mouth water. But the vinegar bit, is it done? or it is the ideal?
ReplyDeleteWait wait wait waaaaaaiiiiitttttt a minute! I thought suya is the spicy kebab seasoning?!
ReplyDeleteNFA, call it over-elaboration. Pretend I did not write vinegar. It's just the oil.
ReplyDeleteYes, Raine, in a way you are right. The seasoning is really the Suya. But it has kind of been extended to cover the meat (I have described) too.
ReplyDeleteMy attraction to food - both virtual and real - simply pulled me back to your blog Nana. Am enjoying your literary bites.
ReplyDeleteMmmm.. 6 years ago I would have been swimming in buckets of my own drool over this description. Then, I stopped eating meat...
ReplyDeleteThanks you very much, Denise. Strangely, I am blase about food.
ReplyDeleteAbena, teach me how to do it. It sounds all romantic (as in idealistic and fanciful) to me, and I would like to do that too. Please don't say soya!
ReplyDeleteUdder of cow??!!! Eeeeewwwwwwww...!!!
ReplyDeleteHmm, Anon, I was expecting at least 1 person to react this way. :))
ReplyDeleteA delight this must be!
ReplyDeleteIt is, Posekyere. But I only discovered it last year!
ReplyDeleteOh my! gustatory bliss...I either tasted this a really long time ago, or tasted it in my dreams: either way, it was amazing! And now your words are making me taste it again...the sweet-searing seasoning and the succulent meat!!!
ReplyDeleteantye504, your own description of your fancy is breath-taking.
ReplyDeleteahhh I miss suya :-D
ReplyDelete