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Suya Skewers

Also known as Suya Skewers (Spiced Grilled Meat)

Suya is Nigeria's most iconic street food and one of the most recognisable dishes in all of West Africa. Originating from the Hausa-Fulani cattle-herding communities of Northern Nigeria, Suya consists of thin strips of beef, ram or chicken marinated in a complex spice blend called Yaji — a powder made from ground roasted groundnuts, ginger, paprika, garlic, onion and a medley of local spices.

Suya Skewers, Nigerian cooking

Ingredients

  • a big quantity of beef sirloin or rump (or boneless chicken thighs)
  • 4 big tablespoons of Yaji spice mix (see below)
  • 2 big tablespoons of groundnut oil (groundnut oil)
  • Wooden or metal skewers FOR THE YAJI SPICE MIX:
  • 3/4 cup of roasted groundnuts (peanuts), finely ground
  • 1 tablespoon of ground ginger
  • 1 tablespoon of paprika (or ground dried chilli pepper)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of salt
  • 1 cube of Knorr, crushed to powder TO SERVE:
  • 1 large onion, thinly sliced into rings
  • 2 fresh tomatoes, sliced
  • Shredded cabbage or lettuce

Method

  1. 01

    Preparing the Yaji Spice. Combine all Yaji spice mix ingredients in a bowl and mix thoroughly. If using whole roasted peanuts, blend them first into a fine powder before mixing. Set aside. This spice mix can be made in larger batches and stored for future use.

  2. 02

    Slicing the Meat. If using beef, place it in the freezer for 20 minutes to firm up slightly — this makes slicing easier. Cut the meat against the grain into thin, flat strips approximately 1 finger thickness thick and 8 to about the length of a finger long. Thin, even slices are essential for authentic Suya.

  3. 03

    Marinating. Place the meat strips in a bowl. Add the groundnut oil and half the Yaji spice mix. Toss well to coat every piece evenly. Cover and refrigerate for a minimum of 2 hours (overnight is ideal for deeper flavour penetration).

  4. 04

    Skewering. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated meat strips lengthwise onto the skewers, pressing firmly so the meat lies flat and even on the skewer.

  5. 05

    Grilling. Grill the skewers over a hot charcoal grill or on a preheated gas grill / griddle pan over high heat. Cook for 3 to 4 minutes per side. During the last minute of cooking, brush additional Yaji spice onto the meat. The meat should have visible charred edges and a dark, aromatic crust — this is the authentic Suya character.

  6. 06

    Finishing with More Yaji. Remove the skewers from the grill and immediately dust generously with more dry Yaji spice. This second coating of dry spice is the traditional Suya finishing technique that gives the dish its characteristic flavour and aroma.

  7. 07

    Serving. Serve immediately on a bed of shredded cabbage or wrapped in newspaper (traditional style), alongside sliced raw onion rings and fresh tomato slices.

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