Suya

About This Recipe

Suya is the street food that unites West Africa, found from northern Nigeria and Cameroon across the Sahel to Ghana and beyond. It originates with the Hausa and Fulani peoples of northern Nigeria and Cameroon, who have been grilling meat over open fires for centuries. The secret to suya's addictive flavour lies in the yaji spice mix — a complex blend of ground peanuts, ginger, paprika, garlic, onion, and often a proprietary mix of ground spices kept secret by each suya mai (suya maker). In Cameroon, suya stalls are a fixture of nightlife in Yaoundé, Douala, and the northern cities, serving skewers wrapped in newspaper to late-night crowds.

Ingredients

Serves 4

• 600 gbeef sirloin or flank steak, sliced very thinly across the grain
• 1/2 cuproasted peanuts, finely ground (not peanut butter)
• 1 tsppaprika
• 1 tspcayenne pepper
• 1 tspground ginger
• 1 tspgarlic powder
• 1 tsponion powder
• 1/2 tspwhite pepper
• 1/2 tspground coriander
• 1 tspsalt
• 1 cubeMaggi seasoning cube, crumbled
• 2 tbspvegetable oil
• 1 wholered onion, sliced into rings, for serving
• 2 wholetomatoes, sliced, for serving

Instructions

1. 1

   Make the yaji spice mix

   Combine ground peanuts, paprika, cayenne, ginger, garlic powder, onion powder, white pepper, coriander, salt, and crumbled Maggi in a bowl. Mix well. This is your yaji rub.

2. 2

   Slice and skewer the beef

   Slice beef into very thin strips (2–3 mm) against the grain. Thread each strip lengthwise onto pre-soaked wooden skewers, keeping it flat and even.

3. 3

   Coat with yaji

   Brush skewers lightly with vegetable oil, then press yaji spice mix onto both sides of each strip, coating generously. Let marinate at room temperature for 20 minutes.

4. 4

   Grill over high heat

   Grill over hot charcoal or a high gas flame for 3–4 minutes per side. Suya should be well-charred on the outside but not burnt. The thin strips cook very quickly — watch carefully.

5. 5

   Final yaji coating

   Remove from grill and immediately sprinkle a light dusting of reserved yaji over the hot skewers. This adds a fragrant raw-spice flavour to the cooked meat.

6. 6

   Serve

   Serve immediately on a bed of sliced onion rings and tomatoes, with extra yaji on the side for dipping.

Variations

• •

  Use chicken breast or thigh strips for suya de poulet.

• •

  Try with liver or kidney for organ meat suya popular across the Sahel.

• •

  Make a lamb version using thinly sliced leg of lamb.

Storage

Suya is best eaten immediately off the grill. Leftovers can be stored in the fridge for 1 day and reheated quickly in a very hot pan.

Frequently Asked Questions