Suya
Ingredients
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- 10 pieces wooden skewers
- 1 1/2 pounds beef top sirloin – trimmed and sliced 0.25-inch thick across the grain
- 1/2 cup ground roasted unsalted peanuts
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 2 teaspoons ground ginger
- 2 teaspoons onion powder
- 1 teaspoon fine salt
- 1 teaspoon bouillon powder
- 2 tablespoons vegetable oil
- red onion – thinly sliced (for serving)
- tomato – sliced (for serving)
- cucumber – sliced (for serving)
Instructions
1. Soak the wooden skewers in water for 30 minutes to reduce scorching. Meanwhile, trim and slice the beef across the grain into long 0.25-inch-thick strips.
2. Using a food processor or mortar and pestle, grind the roasted peanuts to a fine, sandy meal; do not process into peanut butter.
3. Make the suya (yaji) spice: In a bowl, combine the ground peanuts, cayenne pepper, paprika, ground ginger, onion powder, fine salt, and bouillon powder. Stir in the vegetable oil until the mixture is evenly moistened and crumbly. Reserve 2 tablespoons of this blend for finishing.
4. Add the sliced beef to the remaining spice blend and toss thoroughly until every surface is coated. Cover and marinate at room temperature for 30–60 minutes (or refrigerate up to 4 hours; bring to room temperature before grilling).
5. Thread the marinated beef onto the soaked skewers in a loose ribbon pattern, compressing slightly so the meat lies flat and even.
6. Preheat a charcoal or gas grill to medium-high heat (about 450–500°F). Clean the grates well.
7. Grill the skewers uncovered for 3–5 minutes per side (6–10 minutes total), until the edges are lightly charred and the meat is cooked through but still juicy; move the skewers as needed to avoid flare-ups.
8. Transfer to a platter, sprinkle with the reserved suya spice, and serve hot with the sliced red onion, tomato, and cucumber.
Suya is a beloved West African street food of thin-sliced meat skewers coated in a spicy, peanut-based rub called yaji and grilled over open flame. The flavor is bold and layered: warming ginger, assertive chile heat, fragrant onion notes, and the nutty depth of roasted peanuts, all brought together by smoke and a light char. Served hot off the grill with crisp raw onions, tomatoes, and sometimes cucumbers, suya balances heat and richness with fresh, cooling bites.
Originating with the Hausa people of northern Nigeria, suya has spread widely across West Africa and into diaspora communities, becoming a nighttime market staple. Its signature yaji spice blend likely developed from regional trade in groundnuts and spices, and local vendors (mai suya) are known for closely guarded formulas. Over time, variations with different meats—beef, ram, chicken, and offal—have flourished, but the essence remains the same: thin cuts, a peanut-chile rub, and fast, smoky grilling shared socially.