Suya

Name: Suya
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 600 g beef (rump or sirloin, sliced thin); 60 g roasted peanuts (ground, for the yaji spice); 1 tbsp ground ginger; 1 tbsp garlic powder; 1 tbsp paprika; 1 tsp cayenne pepper (adjust to taste); 1 tbsp bouillon powder; 2 tbsp vegetable oil; 1 piece onion (sliced, for serving); 2 piece tomatoes (sliced, for serving); salt (to taste)

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Thin skewers of beef coated in yaji, a peppery ground-peanut spice blend, and grilled fast over high heat — Nigeria's favorite late-night street snack.

Servings4 SERVINGS

Ingredients

0 of 11 gathered · scaled for 4

beef · rump or sirloin, sliced thin600groasted peanuts · ground, for the yaji spice60gground ginger1tbspgarlic powder1tbsppaprika1tbspcayenne pepper · adjust to taste1tspbouillon powder1tbspvegetable oil2tbsponion · sliced, for serving1tomatoes · sliced, for serving2salt · to tastetotaste

Method

Make the yaji spice

Blend the roasted peanuts to a coarse powder, then mix with the ginger, garlic powder, paprika, cayenne, bouillon powder and salt.

This spice mix is called yaji — make extra, it keeps well in a sealed jar.

Skewer the beef

Thread the thin beef slices onto skewers.

Coat with spice

Brush the skewers lightly with oil, then pat the yaji spice generously onto both sides of the meat.

Grill the suya

Grill or roast the skewers over high heat, turning once, until the beef is cooked through and the spice crust is fragrant.

Suya is traditionally cooked fast and hot over open coals — don't let the spice crust burn.

10 min

Rest briefly

Let the skewers rest for a couple of minutes off the heat.

2 min

Serve

Dust with a little more yaji spice and serve with the sliced onion and tomato.

halalgluten-freeunder-30-minspicystreet-fooddairy-freegrillbeef

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Suya

6 steps · 2 timers · 4 servings