Chef Kwame Onwuachi on 'My America' Cookbook

Chef, memoirist, and Top Chef alum Kwame Onwuachi returns to the show to discuss his debut cookbook, My America: Recipes from a Young Black Chef, featuring the cuisine of Onwuachi's family and ancestors.   Suya Origin: Nigeria Yield: 6 to 8 servings   Suya is the grandfather of American BBQ. In Nigeria, the spices draw out and fire up the meats, often cooked over an open flame. Here I do the same. But if you don’t have a grill, use a well- oiled cast- iron skillet over high heat in a kitchen with open windows. The open windows are very important, unless you find the blare of a smoke alarm harmonious and enjoy fits of sneezing. I find the sweetness of the char plus the heat of the spice totally irresistible. I did when I first smelled it from beyond the walls of my grandfather’s compound in Nigeria, or when we went to market when I could sneak a skewer. (Since my grandfather was an obi, or chief, there were many customs and rules around what he and his family could eat.) When I opened my second restaurant, Kith and Kin, I wanted to suya everything. The reaction from the diners, at least initially, was mixed. Many Nigerians scoffed at the idea that suya could be applied to, for instance, brussels sprouts. They were, on the whole, proud that Nigerian cuisine was being given the attention it so much deserved but arrived at the table with some strong opinions. Judging from the empty bowls that came back to the kitchen, I think I won them over. But it was always a battle. In this recipe, I stick to the traditional proteins— steak, chicken, and shrimp. In Nigeria, suya is served with sliced tomatoes and onions, which help mellow the heat. Here that role is played by a tomato- ginger soubise and a traditional onion cream sauce from France, and I keep the tomatoes and onions in the form of pickles, whose burst of acidity rounds out the flavors.   For the suya and to assemble 1 pound large (16– 20 size) shrimp, peeled and deveined 1 pound boneless ribeye steak, excess fat trimmed, sliced into ¼- inch strips 1 pound boneless, skinless chicken thighs, sliced into ¼- inch strips 4 1/2 tablespoons Suya Spice, divided, plus more to garnish *Note: Kwame makes this from scratch, but you can find it at most grocery stores or online. Kwame’s recipe is included in the cookbook. 1 1/2 teaspoons kosher salt, divided ¼ cup roughly chopped fresh parsley Tomato-ginger soubise, to serve Pickled tomatoes and onions, to serve Lime wedges, to serve   For the tomato-ginger soubise 1 Roma tomato, roughly chopped 2 teaspoons extra-virgin olive oil Kosher salt, to taste 2 tablespoons grapeseed oil 3 tablespoons Ginger-Garlic Purée (GGP) *Note: Kwame makes GGP from scratch, but you can find it at most grocery stores or online. Kwame’s recipe is included in the cookbook. 1 yellow onion, thinly sliced 1 cup heavy cream 1 cup whole milk   For the pickled tomatoes and onions 1 cup Spice Pickling Liquid (below) 1 medium red onion, large dice 1 medium ripe tomato, large dice   For the suya Place the shrimp, steak, and chicken in three separate bowls. Season each with 11/2 tablespoons of suya spice and 1/2 teaspoon salt, mixing well to combine. Cover with plastic wrap and refrigerate for at least 1 hour. (You can marinate the shrimp for up to 12 hours, and the steak and chicken for up to 48 hours.)   For the tomato-ginger soubise Heat the oven to 400°F. Line a sheet pan with parchment paper. Toss the tomatoes with olive oil and season with salt. Spread evenly over the sheet pan and bake for 15 minutes, until deep red and a little wrinkly.   Meanwhile, heat the grapeseed oil in a medium pot over medium heat. When it shimmers, add the GGP and cook until fragrant, 2 to 3 minutes. Add the onions and cook until translucent and soft, 7 to 10 minutes. Add the roasted tomatoes, along with the cream and milk. Bring to a simmer and cook, stirring often, until reduced to about 1 cup— watch carefully, as cream has a tendency to boil over, so reduce the heat as necessary to keep it from sputtering or burning— about 1 hour. Remove from the heat and let cool slightly, then transfer to a blender and purée until velvety smooth. Season to taste with salt and set aside. You should have 1 cup of soubise.   For the pickled tomatoes and onions Bring the spice pickling liquid to a boil in a small pot. Place the onions and tomatoes in a nonreactive bowl and pour the hot liquid over them, stirring to combine well. Let cool to room temperature, about 1 hour before serving. You should have about 3 cups of pickled tomatoes and onions.   To assemble When ready to cook, prepare a grill for high heat. Let it heat for 10 minutes. Grill the shrimp, steak, and chicken, turning occasionally, until deeply browned and cooked through, about 3 minutes for shrimp and steak and 4 to 5 minutes for the chicken. In a small pot, warm the soubise over low heat. Place the grilled items on a platter, dust with extra suya spice, and sprinkle with parsley. Serve with warm soubise, pickled tomatoes and onions, lime wedges for squeezing, and jollof rice. Note: Cooked suya shrimp will keep in an airtight container in the refrigerator for up to 1 day, chicken and beef suya for up to 4 days. Tomato-ginger soubise will keep in an airtight container in the refrigerator for up to 3 days. Pickled tomatoes and onions will keep in an airtight container in the refrigerator for up to 3 days.   Spice Pickling Liquid Origin: American South Yield: 3 cups   Pickling is an act of food preservation and also, thankfully for us, adds an entire dimension of bright angular flavors. This pickling liquid includes a touch of spice but it largely neutral, allowing the flavors of the pickled vegetables to emerge. I like the balance between the thyme and coriander on the softer herbal side with the habanero and ginger more biting, but play around as you like. Garlic goes well, ditto allspice, cloves, and bay leaf. Here’s your chance to go freeform and experiment with what aromatics you use in the pickling liquid and what you pickle. Among my favorite vegetables to pickle are onions, mushrooms, and pig’s feet—which aren’t a vegetable at all, of course, but are delicious.   1 ¾ cups white wine vinegar ¼ cup granulated white sugar 3 tablespoons + 1 teaspoon kosher salt 12 fresh thyme sprigs 4 teaspoons whole coriander seeds ½ habanero pepper, stemmed, seeded, and roughly chopped 2 thin slices ginger, about 2-3 inches long 2 cups water   Place all the ingredients into a medium pot and bring to a boil over high heat. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid. Note: Spice pickling liquid will keep in an airtight container in the refrigerator for up to 6 months.   From My America: Recipes from a Young Black Chef by Kwame Onwuachi with Joshua David Stein. Copyright © 2022 by Kwame Onwuachi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Chef Kwame Onwuachi on 'My America' Cookbook