Cameroon-Style Peanut-Marinated Beef Skewers

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These Cameroonian beef skewers are steeped in a rich peanut-tomato marinade spiked with ginger, thyme, and white pepper, then grilled over high heat for a smoky char. Served with a fiery scotch bonnet pepper sauce, they capture the bold, nutty character that defines West-Central African grilling. Pair with fried plantains, cassava, or rice for a full plate.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 35 gFat
• 11 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 5 gSugar
• 48 gProtein
• 480 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the peanut marinade

• 3 tbsp smooth peanut butter
• 2 tbsp tomato paste
• 1 large onion, finely grated
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp white wine vinegar
• 1 tsp dried thyme
• 2 bay leaves, crumbled
• 1 tsp ground white pepper
• 1 tsp kosher salt
• 2 tbsp vegetable oil

For the skewers

• 1.5 lbs (680 g) beef sirloin, cut into 1.5-inch cubes
• 1 large red onion, cut into 1.5-inch chunks
• 1 green bell pepper, cut into 1.5-inch chunks
• 8 metal or soaked wooden skewers

For the spicy pepper sauce (piment)

• 2 scotch bonnet or habanero peppers, stemmed
• 1 small ripe tomato, chopped
• 1 small onion, chopped
• 2 garlic cloves
• 1 tbsp white vinegar
• 1 tbsp vegetable oil
• 1/2 tsp salt

Directions

1. Whisk the peanut butter, tomato paste, grated onion, garlic, ginger, vinegar, thyme, bay leaves, white pepper, salt, and oil together in a large bowl until a smooth, thick paste forms.
2. Add the beef cubes and toss until every piece is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavor.
3. Make the pepper sauce while the beef marinates: blend the scotch bonnet, tomato, onion, garlic, vinegar, and salt into a coarse paste. Heat the oil in a small skillet over medium heat and fry the paste for 5 to 7 minutes, stirring, until darkened and thickened. Set aside.
4. If using wooden skewers, soak them in water for 30 minutes. Preheat a grill or grill pan to high heat, about 450°F, until the grates are very hot.
5. Thread the marinated beef onto the skewers, alternating with red onion and bell pepper chunks and leaving small gaps between pieces so the heat sears each cube directly.
6. Grill the skewers for 3 to 4 minutes per side, turning to char all four sides, until the beef is well-browned outside and reaches your preferred doneness, about 10 to 12 minutes total for medium.
7. Transfer the skewers to a platter, tent loosely with foil, and let rest for 3 to 5 minutes so the juices settle.
8. Serve hot with the warm pepper sauce on the side, accompanied by fried plantains, boiled cassava, or steamed rice.

Cook’s Notes

• Marinate the beef overnight for the most pronounced peanut and spice flavor; even 2 hours makes a difference.
• Do not pack the cubes tightly on the skewers — small gaps let the hot air sear each piece and prevent steaming.
• Smooth, unsweetened peanut butter is essential; natural brands work beautifully and give authentic taste.
• If scotch bonnet peppers are hard to find, substitute habaneros or use half the amount of a milder red chili.
• Serve with miondo (fried plantain sticks) or boiled cassava sticks to round out a traditional Cameroonian plate.

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