Suya

About This Recipe

Suya is Nigeria's most addictive street food — paper-thin slices of beef threaded onto bamboo skewers, coated in a fiery peanut-spice mix (yaji) and grilled over open flames until crispy and caramelized. Originally from the Hausa people of northern Nigeria, suya has spread throughout West Africa. Served with sliced raw onions, tomatoes, and cabbage, plus extra yaji for dipping. Spicy, crunchy, smoky perfection.

Ingredients

Serves 4

• 1 kgbeef sirloin or flank steak, sliced very thin against grain
• 1 cuproasted peanuts (or peanut powder)
• 3 tbspsmoked paprika
• 2 tbspcayenne pepper
• 2 tbspground ginger
• 2 tbspgarlic powder
• 1 tbsponion powder
• 1 tbspground bouillon (or 2 stock cubes, crushed)
• 1 tspground cloves
• 2 tspsalt
• 1/4 cupvegetable oil
• 20bamboo skewers, soaked 30 minutes
• 1 largered onion, thinly sliced
• 2 mediumtomatoes, sliced
• 1/4 headcabbage, thinly sliced

Instructions

1. 1

   Make yaji

   Pulse peanuts in food processor until fine powder (don't over-process into butter). Mix with paprika, cayenne, ginger, garlic powder, onion powder, bouillon, cloves, and salt. This is yaji — Nigerian spice mix.

2. 2

   Slice beef

   Slice beef against grain into very thin strips, 5cm wide × 10cm long × 3mm thick. Pound slightly to tenderize.

3. 3

   Season beef

   Place beef in bowl. Drizzle with oil. Add 3/4 of yaji mix and toss thoroughly to coat every strip.

4. 4

   Marinate

   Marinate 30 minutes minimum (longer is better, up to 24 hours).

5. 5

   Skewer

   Thread 2-3 strips onto each skewer in a flat zigzag pattern, accordion-style.

6. 6

   Heat grill

   Heat charcoal grill or grill pan to high. Lightly oil grates.

7. 7

   Grill

   Place skewers on grill. Cook 4-5 minutes per side, turning once, until edges are crispy and charred. Don't overcook — beef should still be juicy inside.

8. 8

   Sprinkle yaji

   Remove from grill. Immediately sprinkle remaining yaji over hot suya — it sticks to the surface and adds bold flavor.

9. 9

   Serve

   Serve immediately on platter with sliced red onion, tomato, and cabbage. Provide extra yaji on the side for dipping.

Variations

• •

  Chicken suya: marinate chicken thigh strips.

• •

  Tofu suya: vegetarian version with extra-firm tofu.

Storage

Best fresh from grill. Yaji spice mix keeps in jar for months.

Frequently Asked Questions