Suya-Spiced King Oyster Mushrooms with Millet and Kachumbari

• vegan
• african-fusion
• street-food
• king-oyster-mushrooms
• gluten-free
• plant-based
• suya
• kachumbari
• millet
• Nia

Introduction

Jambo! I'm Nia. Today, we are bringing the electric energy of African street markets right into your kitchen. We’re taking the bold, nutty heat of West African Suya and reimagining it with the incredible texture of King Oyster mushrooms. Paired with a zesty East African kachumbari and ancient millet, this dish is a vibrant, textured journey that bridges the gap between traditional heritage and modern plant-based innovation. It’s spicy, crunchy, and soul-warming—exactly what today needs!

Ingredients

• 500g King Oyster mushrooms, sliced into 1-inch thick rounds
• 1/2 cup roasted peanut flour (or finely ground roasted peanuts)
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to your heat preference)
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 tablespoons avocado oil or vegetable oil
• 1 cup hulled millet, rinsed
• 2 cups vegetable broth
• 2 medium tomatoes, finely diced
• 1 small red onion, very thinly sliced
• 1/2 cucumber, seeded and diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon white miso paste (for an umami depth)
• Sea salt and black pepper to taste

Instructions

• In a small pot, bring the vegetable broth to a boil. Add the millet, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.
• Prepare the Suya spice rub by combining the peanut flour, smoked paprika, cayenne, garlic powder, ginger, and cloves in a shallow bowl. Whisk in the miso paste and a tablespoon of oil to create a thick paste.
• Toss the King Oyster mushroom rounds in the remaining oil, then dredge them through the Suya spice mixture until heavily coated.
• Thread the seasoned mushrooms onto bamboo skewers (pre-soaked in water).
• Heat a grill pan or cast-iron skillet over medium-high heat. Grill the skewers for 4-5 minutes per side until the edges are charred and the mushrooms are tender yet meaty.
• To make the Kachumbari, combine the tomatoes, red onion, cucumber, and cilantro in a bowl. Toss with lime juice, salt, and pepper. Let it sit for 5 minutes to allow the flavors to meld.
• Serve the smoky Suya skewers over a generous bed of warm millet, topped with the vibrant, chilled Kachumbari for a perfect contrast of temperatures and textures.

This dish is more than just a meal; it’s a celebration of the soil and the streets. Whether you're a long-time fan of African flavors or a curious explorer, these skewers offer a taste of the continent's resilient and joyful spirit. Share them with friends, and let the spices spark a conversation. Until next time, eat well and stay inspired!

Nia