Stick Meat Canapes -Feyisope Akinyosoye

Wondering what type of finger food to serve at your next gathering? The stick meat canape is always a winner. The regular nigerian stick meat at parties consists of the beef and vegetables. The twist to this recipe is the plantain accompaniment. This recipe is very easy to make and hope you enjoy it.

Ingredients
1.Meat
2. Plantain
3. Red pepper
4. Yellow Pepper
5. Bulb of Onion
6. Dry pepper
7. Black Dry pepper
8. 2 cubes of Maggi
9. Thyme
10. Curry
11. Vinegar (red or white wine)
12. Garlic
13. 1/2 a teaspoon of salt
14. Vegetable/Olive oil

Recipe

• Cut the meat into thin slices, and then into tiny cubes
• In a bowl, put in the dry pepper, black pepper, Maggi  salt, curry, thyme, 1/4 teaspoon garlic powder, a dash of vinegar, and a spoon of oil.
• Put the already cut meat into the bowl and mix properly
• Allow the meat to marinate in the ‘mixture’ of seasoning. Leave to marinate for a long as 6 hours to a day.
• Once the meat is done marinating, transfer it into a foiled baking pan and put in the oven at 350 – 400 degree Celsius
• Allow to grill for 30-45 minutes
• Cut the yellow pepper, onion and red pepper into thin slices
• In a different pan, put in a table spoon of oil and fry for 5-7 with black pepper, red pepper and a pinch of salt
• Cut plantain into round thin slices
• Fry until golden brown
• Once the meat has been grilled remove from the oven
• Using the fried plantain as a base, put the meat and the seasoned peppers and onion using a toothpick to hold them in place.