Arrange rosy beef skewers over a bed of fluffy fonio, with golden squash crescents fanned around the edges. Drizzle bright green tamarind sauce in sweeping ribbons, then finish with chopped peanuts, scallions, cilantro, and rosemary sprigs for a colorful overhead presentation.

Rosemary-Suya Beef with Delicata Squash, Date Fonio and Tamarind Herb Sauce

Name: Rosemary-Suya Beef with Delicata Squash, Date Fonio and Tamarind Herb Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 tablespoons, plus small sprigs for garnish fresh rosemary finely chop; reserve small sprigs for garnish; 1 1/2 pounds beef sirloin cut into 1-inch cubes; 1 large, about 1 1/4 pounds delicata squash halve, seed, and slice into 1/2-inch crescents; 1 cup fonio rinse; 1 1/2 cups low-sodium beef or vegetable stock; 4 Medjool dates pit and finely chop; 1/2 cup packed fresh cilantro use leaves and tender stems; 1/2 cup packed flat-leaf parsley; 4 scallions roughly chop; reserve 1 for garnish; 1 jalapeño seed for a milder sauce; 1 large garlic clove; 1 1/2 tablespoons tamarind concentrate; 2 tablespoons fresh lime juice; 2 teaspoons honey; 1/3 cup roasted unsalted peanuts finely grind; 1 tablespoon smoked paprika; 2 teaspoons ground ginger; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 3 tablespoons neutral oil divide; 1 1/2 teaspoons fine salt divide; 1/2 teaspoon black pepper grind freshly

Rosemary-suya beef, jewel-like fonio, squash, and vivid tamarind herbs.

Category Main Course

Prep 25 minutes

Cook 30 minutes

Style Fusion

Technique Blending

Diet Friendly Gluten-Free

Daily recipe · October 01, 2026

A little about this dish

This vibrant West African-inspired platter pairs rosemary-scented suya beef with autumn delicata squash, fluffy fonio, and a sharp tamarind-herb sauce. Ground roasted peanuts deepen the spice rub, while rosemary adds a fragrant piney note that feels unexpected but perfectly suited to the smoky beef.

Ingredients (for 4)

Fresh rosemary — 2 tablespoons, plus small sprigs for garnish — finely chop; reserve small sprigs for garnish
Beef sirloin — 1 1/2 pounds — cut into 1-inch cubes
Delicata squash — 1 large, about 1 1/4 pounds — halve, seed, and slice into 1/2-inch crescents
Fonio — 1 cup — rinse
Low-sodium beef or vegetable stock — 1 1/2 cups
Medjool dates — 4 — pit and finely chop
Fresh cilantro — 1/2 cup packed — use leaves and tender stems
Flat-leaf parsley — 1/2 cup packed
Scallions — 4 — roughly chop; reserve 1 for garnish
Jalapeño — 1 — seed for a milder sauce
Large garlic clove — 1
Tamarind concentrate — 1 1/2 tablespoons
Fresh lime juice — 2 tablespoons
Honey — 2 teaspoons
Roasted unsalted peanuts — 1/3 cup — finely grind
Smoked paprika — 1 tablespoon
Ground ginger — 2 teaspoons
Ground coriander — 1 teaspoon
Cayenne pepper — 1/2 teaspoon
Neutral oil — 3 tablespoons — divide
Fine salt — 1 1/2 teaspoons — divide
Black pepper — 1/2 teaspoon — grind freshly

Preparation

Step 1 — 🥢💧🔥

If using bamboo skewers, soak 8 skewers in water for at least 20 minutes. Preheat the oven to 450°F.
Step 2 — 🌿🌶️🌀

Blend the cilantro, parsley, 3 scallions, jalapeño, garlic, tamarind concentrate, lime juice, honey, 1 tablespoon oil, 2 tablespoons water, and a pinch of salt until smooth. Reserve the remaining scallion, chopped, for the fonio and garnish. Set the sauce aside.
Step 3 — 🎃🫒🔥

Toss the squash with 1 tablespoon oil, 1/2 teaspoon salt, and the black pepper. Spread it on a parchment-lined baking sheet and roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
Step 4 — 🍚🍲⏱️

Bring the stock and a pinch of salt to a boil. Stir in the fonio and dates, cover, reduce the heat to low, and cook for 1 minute. Remove from the heat and rest, covered, for 5 minutes. Fluff with a fork and fold in half of the reserved chopped scallion.
Step 5 — 🥩🥜🧂

Combine the ground peanuts, smoked paprika, ginger, coriander, cayenne, chopped rosemary, and remaining salt, reserving a little peanut mixture for garnish. Pat the beef dry, toss it with 1 tablespoon oil, coat it thoroughly with the spice mixture, and let it stand for 15 minutes.
Step 6 — 🍢🍳🌡️

Thread the beef onto the skewers. Heat a cast-iron grill pan or heavy skillet over medium-high heat and sear the skewers in batches for 2 to 3 minutes per side. Turn until browned and cooked to your preferred doneness; medium-rare is 130 to 135°F.
Step 7 — 🍽️✨🌿

Rest the beef for 5 minutes. Spoon the fonio onto four plates and arrange the roasted squash and beef skewers alongside. Drizzle with the tamarind herb sauce and garnish with the remaining scallion, reserved peanuts, cilantro leaves, and rosemary sprigs.

A final fox tip

Suya is a beloved West African street-food tradition built around boldly seasoned grilled meat and ground-peanut spice. For a nut-free variation, replace the peanuts with toasted sunflower seeds. Children can help thread the cooled squash onto a serving platter or scatter the garnishes.