Agashe

Agashe is a Sudanese street-grilling tradition built around a fragrant, fiery coating of ground peanuts and warm spices that’s rubbed onto skewered meats just before they kiss the heat. You’ll find it cooked over charcoal at neighborhood gatherings and celebratory feasts, where the aroma of toasted peanuts mingles with smoke and spice. While the exact blend varies by family, the signature is the same: a roasted peanuts powder married to earthy-sweet spices and a bright finish of lemon. This recipe shares a home-kitchen approach that delivers the hallmark crust and tenderness whether you grill outdoors or sear on a stovetop pan.

Ingredients

• 800 g cubed beef (sirloin or rump), or substitute cubed lamb
• 1 cup finely ground roasted peanuts
• 2 tbsp chili-powder
• 1 tbsp paprika
• 1 tsp ground ginger
• 1 tsp granulated garlic
• 1 tsp powdered onion
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp freshly ground black-pepper
• 1.5 tsp salt, plus more to taste
• 3 tbsp neutral oil, plus more for grilling
• 1 lemon, cut into wedges (use half for prep, half for serving)
• 1 tbsp vinegar (optional, for extra brightness)
• Warm flat bread, for serving

Before you start

For the classic texture, the spice mixture should feel sandy and clingy, not pasty. Achieve this by grinding roasted peanuts to a fine crumb that still has a touch of grain. Keep the meat cold and the pan or grill very hot to encourage a crisp crust and juicy center.

Make the Agashe spice coating

1. Grind the roasted peanuts into a fine, sandy powder. Avoid over-processing into a paste; you want flowy crumbs.
2. In a bowl, combine the ground peanuts, chili-powder, paprika, ginger, garlic, onion, coriander, cumin, black-pepper, and salt. Stir until evenly tinted deep red. Taste a pinch and adjust with more chili-powder for heat or a pinch of salt for balance.

Marinate the meat

1. Pat the beef (or lamb) dry. Toss with 2 tbsp oil, the juice of half a lemon, a light splash of vinegar if using, and a pinch of salt. Mix to coat.
2. Set aside for at least 30 minutes to let the surface season and the meat relax. For a stronger citrus note, marinate up to the moment you’re ready to cook; longer is not required for tenderness with this cut.

Skewer and coat

1. Thread the beef onto skewers, leaving small gaps for heat to circulate. Brush lightly with a bit of oil so the coating adheres.
2. Spread the spice mixture on a tray. Roll each skewer in the blend, pressing gently so the ground peanuts and spices cling. Reserve 2–3 tbsp of the mixture for finishing.

Cook

1. Preheat a grill or heavy pan until very hot. Film the surface with a thin layer of oil.
2. Lay down the skewers and cook, turning occasionally, until browned with a toasty crust, about 10 minutes total for medium, depending on cube size and heat. Sprinkle a little reserved coating as you turn to refresh the crust, and add a few drops of oil if the surface looks dry.
3. Transfer to a plate and rest for 5 minutes so the juices settle.

Serve

Dust the hot skewers with the last of the coating, squeeze over fresh lemon, and season to taste with a pinch of salt and a crack of black-pepper. Tear warm bread and use it to wrap chunks of the meat, catching every shard of toasted peanuts and spice. A few thin slices of raw onion on the side are classic for crunch and bite.

Tips and variations

• Protein swap: Try cubed lamb for a richer, slightly gamier take; keep the same spice balance and cooking approach.
• Heat control: Increase or decrease chili-powder to taste without upsetting the overall texture.
• Citrus lift: Right before serving, add a final bright squeeze of lemon to wake up the roasted peanuts aroma.
• Pan method: If cooking indoors, keep the pan lightly brushed with oil and avoid crowding; this preserves the crust.
• Seasoning check: If your peanuts are unsalted, you may need a touch more salt. If they’re already salted, reduce added salt slightly.

Make-ahead and storage

The spice mixture of ground peanuts, chili-powder, paprika, ginger, garlic, onion, coriander, cumin, black-pepper, and salt keeps well in a sealed jar at room temperature. Coat just before cooking so the oil and meat juices don’t soften the crust prematurely. Serve with fresh bread and extra wedges of lemon for the full street-food vibe.