Suya
Nigeria's most iconic street food — thin strips of beef sirloin coated in yaji (a blend of ground peanuts, ginger, paprika and other spices) and grilled over hot charcoal on long skewers, basted repeatedly until smoky, spiced and caramelised. Sold by the roadside in northern Nigeria at night.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix all yaji spice ingredients to a paste with the oil.
About 5 min
Coat the thin beef strips with yaji, pressing it in. Marinate 1 hour minimum.
About 11 min
Thread onto long flat skewers — a single strip per skewer weaving through like a ribbon so all surfaces are exposed.
About 11 min
Grill over very hot charcoal for 4–5 minutes per side. The beef strips are thin — they cook quickly. Baste with a little oil as you go.
About 11 min
Serve immediately on newspaper (the traditional presentation) with sliced onion, fresh tomatoes and peppers.
About 11 min
Sprinkle generously with additional dry yaji spice over the finished suya — this finishing dusting is part of the essential character of suya, not optional.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 28 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 580 mg
Contains: peanuts
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Recipe by Boon Tools.