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Suya

West African Cuisine

Suya

Spicy skewered meat coated with a peanut-based seasoning, then grilled

30 minutes
4 servings
Easy difficulty
Shop Ingredients

About This Dish

Suya is a popular Nigerian street food that has gained widespread popularity throughout West Africa. It consists of thinly sliced meat (usually beef, but sometimes chicken or goat) that is skewered and grilled, coated with a distinctive spice mixture made primarily from ground peanuts and spices.

The key to authentic suya is the spice mix, known as "yaji" or "suya spice." This blend typically contains ground peanuts (groundnuts), ginger, garlic, paprika, cayenne pepper, and various other spices that create a complex, aromatic, and often spicy flavor profile. The blend varies from vendor to vendor, with each suya seller guarding their specific recipe.

In Nigeria, suya is traditionally prepared by Hausa men known as "mai suya" (suya makers) who grill the meat over open flames on skewers. The smoky, spicy aroma of suya cooking is a common and beloved scent in Nigerian cities, especially in the evenings. It's typically served wrapped in newspaper or brown paper with sliced onions, tomatoes, and sometimes cabbage on the side.

Ingredients

For the meat (4 servings)

  • 1 1/2 pounds (700g) beef sirloin or tenderloin, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon bouillon powder (optional)
  • Wooden skewers, soaked in water for 30 minutes

For the suya spice mix (yaji)

  • 1 cup roasted peanuts, unsalted, finely ground
  • 1 tablespoon ground ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1-2 teaspoons cayenne pepper (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon bouillon powder or 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves (optional)

For serving

  • 1 large red onion, thinly sliced
  • 2 large tomatoes, sliced
  • 1 cabbage, thinly sliced (optional)
  • Fresh lemon or lime wedges
  • Extra suya spice mix for sprinkling

Instructions

1

Prepare the suya spice mix

In a food processor or spice grinder, grind the roasted peanuts until fine but not paste-like. Transfer to a bowl and mix with the remaining spices: ground ginger, garlic powder, onion powder, paprika, cayenne pepper, black pepper, bouillon powder or salt, nutmeg, and cloves (if using). Mix thoroughly until well combined.

2

Prepare the meat

Slice the beef against the grain into very thin strips, about 1/4 inch thick. Pat the meat dry with paper towels. In a bowl, toss the meat with vegetable oil, salt, and bouillon powder (if using) until evenly coated.

3

Coat the meat with spice

Spread about 3/4 of the suya spice mix on a flat tray or plate. Press each slice of meat into the spice mixture, coating both sides generously. Reserve the remaining spice mix for serving.

4

Skewer the meat

Thread the spice-coated meat onto the soaked wooden skewers, weaving the meat back and forth in a flat, accordion-like pattern. Don't overcrowd the skewers; leave a small space between meat pieces to ensure even cooking.

5

Grill the suya

Preheat a grill to medium-high heat. Place the skewers on the grill and cook for about 3-4 minutes per side, or until the meat is cooked through and slightly charred at the edges. If using an oven, broil on high, about 6-8 inches from the heat source, for 3-4 minutes per side.

6

Rest and sprinkle

Remove the suya from the grill and let it rest for 2-3 minutes. While still hot, sprinkle with a little more of the reserved suya spice mix for extra flavor.

7

Serve

Traditionally, suya is served wrapped in paper with sliced onions, tomatoes, and cabbage on the side. Serve with lemon or lime wedges for squeezing over the meat, and extra suya spice for those who want more heat. Enjoy immediately while hot.

Tips for Perfect Suya

  • 1
    Slice the meat as thinly as possible for authentic suya. Partially freezing the meat for 20-30 minutes before slicing makes this easier.
  • 2
    For the most authentic flavor, use raw peanuts that you roast yourself until golden brown, then grind them. Make sure they're not salted or flavored.
  • 3
    If allergic to peanuts, you can substitute with ground toasted sesame seeds or even almond flour, though the flavor will be different.
  • 4
    The meat should be at room temperature before grilling for even cooking.
  • 5
    Don't skip soaking the wooden skewers in water to prevent them from burning during grilling.
  • 6
    For extra tenderness, you can marinate the meat in a mixture of oil, salt, and a splash of lime juice for 30 minutes before coating with the spice mix.