Suya (Nigerian spiced beef skewers)
Recipe No.: W-62
InternationalNigerian60 minServes 4
When night falls in Nigerian cities, the smell of suya drifts from the grill stands, and the "mai suya" (the suya seller, in Hausa) stands over his embers turning the skewers. It is a tradition of the Hausa people in the north: thin slices of beef are coated in "yaji", a mix of ground peanuts, ginger and chilli, then grilled over fire. It is served in paper with onion, tomato and an extra dusting of yaji. It is said that every seller has a secret in his mix that he shares with no one.
Origin of the dish: Northern Nigeria (the Hausa people) — It spread from the north to every Nigerian city and across West Africa
Photo: SuyavarietiesTX.JPG by WhisperToMe, CC0 (Wikimedia Commons)
Ingredients for Suya
- 600 gbeef (sirloin or tenderloin), sliced 3–4 mm thin
- ½ cup(80 g) ground roasted unsalted peanuts
- 1 tbsppaprika
- 1 tbspground ginger
- 1 tspgarlic powder
- 1 tsponion powder
- 1–2 tspcayenne, depending on heat
- 1 tspsalt and 1 crumbled halal stock cube
- 2 tbsppeanut or vegetable oil
- 20wooden skewers soaked in water for minutes
- To servesliced onion, tomato and extra yaji
Method
- Mix the ground peanuts with the paprika, ginger, garlic, onion, cayenne, salt and stock cube to make the yaji.
- Thread the beef slices onto the skewers in waves.
- Brush with the oil, then coat on all sides with half of the yaji and refrigerate for at least 2 hours.
- Heat a grill or the oven broiler to high.
- Grill the skewers 3–4 minutes per side, brushing with a little oil, until browned and cooked.
- Dust with the remaining yaji and serve with onion and tomato.
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