Featured recipe

Agashe (Sudanese peanut-crusted beef skewers)

On Khartoum evenings the smoke from agashe grills drifts across the streets: thin slices of beef threaded onto sticks, coated in a dry rub of ground roasted peanuts, ginger, chilli and garlic, and grilled fast over charcoal until crusty and fragrant. The style came to Sudan with West African communities and is close cousin to Nigerian suya, but it has become a Khartoum favourite in its own right, served with sliced onion, tomato, lime and a sprinkle of extra spice. Slicing the beef too thick is the usual error, because the crust burns before the inside is done; aim for 5 mm. Marinate in the fridge, never on the counter. Chef's tip: dust the skewers with a second coat of peanut mix halfway through grilling for the best crust.

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