Place the peanuts in a food processor and process until finely chopped.

Add the paprika, onion powder, ground ginger, ground scotch bonnet pepper, garlic powder and 1 tablespoon of vegetable oil and pulse until combined.

Separately blend the calabash nutmeg with a pinch of black pepper. Sift this into the peanut mixture.

Thinly slice the sirloin steak and place in a large bowl or shallow dish. Drizzle with vegetable oil, sprinkle with 2 tsp salt and toss to coat.

Add peanut mixture and toss again to coat. Refrigerate, covered, for 2 hours.

Drain the beef, discarding marinade, then thread it onto metal or soaked wooden skewers.

Dice the onion and tomato.

Grill the beef, covered and turning occasionally, over medium-high heat for 10-15 mins, or until it reaches your desired doneness. Serve with the diced onions and tomatoes.