Nigerian Beef Suya
Suya is Nigerian street food at its most elemental: thinly sliced beef, threaded on skewers, coated in yaji — a dry spice mix built on ground roasted peanuts, cayenne, ginger, and paprika — then grilled over high heat until the edges char and the spice crust sets. It originated with the Hausa people of northern Nigeria and has become a national dish. The yaji goes on twice: once as a marinade before cooking, once as a dry finish sprinkled over the hot meat right off the grill. That second application is what separates suya from ordinary grilled meat. Serve with raw onion, tomato slices, and another pinch of yaji. Newspaper optional but traditional.
Ingredients
- 700 gbeef sirloin or flank steak
- 100 groasted peanuts
- 2 tspcayenne pepper
- 2 tspsmoked paprika
- 1.5 tspground ginger
- 1 tspgarlic powder
- 1 tsponion powder
- 1 stock cube
- 1 tspsalt
- 2 tbsppeanut oil or vegetable oil
- 1 large red onion
- 2 ripe tomatoes
Method
- Make the yaji. Combine the ground peanuts, cayenne, paprika, ginger, garlic powder, onion powder, crumbled stock cube, and salt in a bowl. Mix well. Divide into two equal portions: one for marinating, one for the final finish.
- Marinate the beef. Toss the beef strips with one portion of yaji until every surface is coated. Cover and refrigerate for at least 30 minutes, overnight if possible. Do not add oil at this stage.
- Skewer the meat. Soak wooden skewers in water for 20 minutes. Thread the beef strips in a zigzag fold so they lie flat. Pack pieces close together to prevent drying out. Brush both sides lightly with oil.
- Grill over high heat. Grill on a charcoal or gas grill over direct, high heat for 4 to 5 minutes per side, until the edges char and the spice crust is set. Alternatively: oven at 220 C on a wire rack for 12 minutes, then broil for 3 minutes.
- Finish with yaji and serve. Remove from the grill immediately. While the meat is still hot, sprinkle the reserved second portion of yaji generously over both sides. Serve with sliced onion and tomato. Extra yaji on the side.
FAQ
Yaji is a dry spice blend built on ground roasted peanuts. Without it suya is just grilled meat. Basic mix: 4 tablespoons finely ground dry-roasted peanuts or kuli kuli powder, 1 teaspoon each of cayenne, smoked paprika, ground ginger, garlic powder, onion powder, 1 crumbled Maggi cube, and half a teaspoon of salt. Combine and store in an airtight container for up to three weeks. The key is getting the peanut completely dry before grinding.
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Comments (1)
Суя — это уличная еда Лагоса в её самой базовой форме, и главный секрет — правильный yaji. Видел как его готовят прямо у мангала: орехи молотят в абсолютно сухую пудру, не пасту. Если арахис слишком масляный — всё пропало, специи не прилипнут к мясу. Традиционно используют kuli-kuli (пережаренный арахисовый жмых после выжимки масла), но подходит и обычный жареный арахис, главное — измельчать короткими импульсами в кофемолке.