For the suya bowl: Preheat an outdoor grill or grill pan to medium-high heat. Brush the plantains, steak and shrimp with olive oil. Season lightly with salt and pepper.
Grill the plantains, unpeeled, until caramelized on the outside and tender all the way through, 4 to 5 minutes per side. Grill the steak, turning once, until charred on both sides, about 3 minutes per side. Let rest while you cook the shrimp. Grill the shrimp, turning once, until charred and cooked through, about 3 minutes total. Peel the skin from the plantain. Cut the steak into 1/2-inch chunks. Sprinkle the steak and shrimp, while still warm, with the Suya Spice Mix.
For the coconut rice: Toss the hot rice, coconut cream, butter and cilantro in a bowl to melt the butter. Season with salt and pepper.
To serve, divide the coconut rice between 2 bowls. Toss the kale in a small bowl with a drizzle of olive oil and mound on top of the rice. Add the steak, shrimp, plantain, red onion, tomatoes, cucumber, eggs and avocado. Drizzle each with some BBQ sauce and spicy mayo and a liberal dusting of Suya Spice Mix. Serve immediately.
Suya Spice Mix:
Yield:about 1 scant cup
Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place.