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Premium Suya Beef Platter

Also known as Premium Suya Beef Platter (Select Cut)

Premium Suya using the finest available beef cuts — sirloin, ribeye or tenderloin — takes the ancient Hausa Suya tradition to its highest possible expression. When the best cut of beef is sliced paper-thin and treated with the complex Yaji spice blend and intense charcoal heat, the natural marbling of premium beef bastes the meat from within during grilling, producing a Suya of incomparable richness and depth.

Premium Suya Beef Platter, Nigerian cooking

Ingredients

  • A big piece of premium beef sirloin or ribeye (ask the butcher for the most well-marbled cut available), sliced paper-thin — just 2 to 3 mm thickness
  • Metal skewers FOR THE PREMIUM YAJI:
  • 1 big cup of finest roasted groundnuts, ground very fine and smooth
  • 2 big big tablespoons of ground ginger
  • 2 big big tablespoons of ground Cameroon pepper
  • 1 tablespoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Half a teaspoon of ground cloves
  • Half a teaspoon of ground selim pepper (uda)
  • 2 seasoning cubes (Knorr), crushed to fine powder
  • 1 teaspoon of salt
  • 2 cooking spoons of groundnut oil TO SERVE:
  • Finely shaved raw onion rings
  • Small cherry tomatoes or sliced fresh tomato
  • Fresh microgreens or shredded lettuce
  • Extra dry Yaji for finishing

Method

  1. 01

    Premium Yaji Preparation. Combine all Yaji ingredients and mix very thoroughly. The premium Yaji for this dish should be noticeably more fragrant and finely ground than standard Yaji — take care to grind the groundnuts to the finest possible powder.

  2. 02

    Slicing the Premium Beef. Place the beef in the freezer for 25 minutes to firm up. Using the sharpest knife available, slice as paper-thin as possible — 2 to 3 mm or thinner. The thinner the slice, the more of the beef's natural fat is exposed per bite and the more dramatically it bastes during grilling.

  3. 03

    Overnight Marinating. Coat every beef slice with premium Yaji and groundnut oil. Toss very gently. Cover and refrigerate overnight. The long marination allows the spices to fully penetrate the meat.

  4. 04

    Very Hot Charcoal Grilling. Skewer the marinated beef slices. Grill over the hottest possible charcoal for 2 to 3 minutes per side. The edges should be charred and the surface deeply caramelised. The natural fat in the premium beef will sizzle and smoke magnificently.

  5. 05

    Premium Finishing. Immediately off the grill, dust generously with extra dry premium Yaji. Arrange on a warm serving plate with the garnishes.

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