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Suya

Also known as Suya (Hausa Spiced Grilled Meat — Full Method)

Suya is Nigeria's most iconic meat dish — thin strips of beef, ram, chicken or offal marinated in the complex, groundnut-based Yaji spice paste and grilled over hot charcoal until charred at the edges and smoky throughout. Originating among the Hausa-Fulani cattle herders of Northern Nigeria, Suya has transcended its ethnic origins to become the single most universally beloved street food in the entire country.

Suya, Nigerian cooking

Ingredients

  • 1 big piece of beef sirloin or rump (approximately a big piece), sliced paper-thin
  • OR boneless chicken thighs, sliced thin
  • OR ram leg meat, thinly sliced
  • Metal or wooden skewers (soak wooden skewers in water for 30 minutes) FOR THE YAJI SPICE MIX:
  • 1 big cup of roasted groundnuts (peanuts), ground to fine powder
  • 2 big tablespoons of ground ginger
  • 2 big tablespoons of paprika or ground dried chilli
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Half a teaspoon of ground cloves
  • Half a teaspoon of ground cinnamon
  • 1 teaspoon of ground Cameroon pepper
  • 2 seasoning cubes (Knorr), crushed to powder
  • 1 teaspoon of salt
  • 2 big tablespoons of groundnut oil (for the marinade) TO SERVE:
  • 1 large onion, sliced into thin rings
  • 2 big ripe tomatoes, sliced
  • Shredded cabbage or lettuce

Method

  1. 01

    Making the Yaji. Combine all Yaji spice ingredients in a bowl and mix thoroughly. If grinding whole roasted peanuts, blend first into a very fine powder before combining with other spices. Store excess Yaji in an airtight jar — it keeps for months.

  2. 02

    Slicing the Meat. Place the meat in the freezer for 20 minutes to firm up — this makes slicing much easier. Using a very sharp knife, slice the meat against the grain into strips as thin as possible — ideally 3 to 4 mm thick. The thinner the slice, the better the Suya. Thin slices cook faster and absorb more Yaji flavour.

  3. 03

    Marinating. In a large bowl, combine the meat slices with 4 big tablespoons of Yaji spice and the groundnut oil. Toss vigorously to coat every strip completely. Cover and refrigerate for a minimum of 2 hours — overnight is ideal for maximum flavour penetration.

  4. 04

    Skewering. Thread the marinated meat strips lengthwise onto the skewers, pressing the meat firmly so it lies flat against the skewer. Each skewer should have 2 to 3 strips of meat threaded through 2 to 3 points.

  5. 05

    Grilling Over Charcoal. Grill the skewers over a very hot charcoal fire for 3 to 4 minutes per side. The charcoal heat must be intense — Suya cooked over too-low a fire will steam rather than grill and lose its characteristic char. On a gas grill, use the highest setting. The meat should have charred edges, a smoky aroma and a deep golden-brown, slightly crusty exterior.

  6. 06

    Final Yaji Coating. Immediately after removing from the grill while still very hot, dust each skewer generously with additional dry Yaji powder. Press the dry spice gently into the hot meat surface. This second coating of dry Yaji is the defining Suya finishing technique — the dry spice on the hot meat creates the characteristic Suya crust.

  7. 07

    Serving. Arrange the skewers on a bed of shredded cabbage. Scatter the sliced raw onion rings and fresh tomato slices alongside. Serve immediately while piping hot.

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