📝 About This Recipe
Transport your taste buds to the bustling streets of Lagos with Suya, Nigeria’s most iconic street food. These skewers feature thin ribbons of tender beef coated in 'Yaji'—a potent, nutty, and spicy dry rub made from ground peanuts (kuli-kuli), ginger, and bird's eye chilies. Grilled over an open flame until charred and smoky, this snack offers an irresistible explosion of savory, spicy, and umami flavors that define West African hospitality.
🥗 Ingredients
The Meat
- 2 lbs Beef Sirloin or Flank Steak (thinly sliced against the grain into 1-inch wide ribbons)
- 1/4 cup Vegetable Oil (for brushing the meat)
The Yaji Spice Rub
- 1 cup Roasted Peanuts (unsalted, skinless, and finely ground into a powder)
- 1 tablespoon Ginger Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1-2 tablespoons Cayenne Pepper (adjust based on heat preference)
- 1 teaspoon Smoked Paprika
- 2 teaspoons Bouillon Powder (beef or chicken flavor)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Ground White Pepper
For Serving & Garnish
- 1 large Red Onion (thinly sliced into rings)
- 1/2 Cucumber (sliced into rounds)
- 2 Roma Tomatoes (sliced)
- 2 tablespoons Extra Yaji Spice (reserved for dusting)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the Yaji spice rub by pulsing the roasted peanuts in a food processor until they form a fine powder. Be careful not to over-process, or you will end up with peanut butter!
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3
In a medium bowl, combine the ground peanuts with ginger powder, garlic powder, onion powder, cayenne pepper, paprika, bouillon, salt, and white pepper. Mix thoroughly until the color is uniform.
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4
Slice the beef into very thin, long strips (about 1/8 inch thick). Slicing against the grain is crucial for ensuring the meat remains tender after grilling.
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5
Thread the beef strips onto the skewers in a zig-zag 'accordion' fashion, keeping the meat flat and tight against the stick.
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6
Lay the skewers on a flat tray and generously coat both sides with the Yaji spice blend. Press the spices into the meat with your fingers to ensure it adheres well.
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7
Let the seasoned skewers marinate at room temperature for about 20-30 minutes. This allows the flavors to penetrate and the salt to tenderize the beef.
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8
Preheat your grill to medium-high heat (about 400°F/200°C). If you don't have a grill, a cast-iron grill pan or an oven broiler works as a substitute.
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9
Lightly brush the seasoned skewers with vegetable oil. This helps create a beautiful crust and prevents the spice rub from tasting 'raw'.
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10
Place the skewers on the grill. Cook for 3-5 minutes per side. You are looking for a deep reddish-brown color with slightly charred, crispy edges.
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11
During the last minute of cooking, give the skewers one final light brush of oil and a tiny sprinkle of extra Yaji for maximum impact.
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12
Remove from the heat and let the meat rest for 2-3 minutes to allow the juices to redistribute.
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13
Serve warm, traditionally presented on a piece of newspaper or a wooden board, piled high with raw onion rings, cucumbers, and tomatoes.
💡 Chef's Tips
To get the thinnest slices, freeze the beef for 30-45 minutes before cutting; it makes the meat firm and easy to handle. If you can't find kuli-kuli (traditional Nigerian peanut cake), use dry-roasted unsalted peanuts and blot them with a paper towel to remove excess oil before grinding. Don't skip the bouillon powder—it provides the specific savory depth found in authentic street-side Suya. For a smoky flavor indoors, add a drop of liquid smoke to the oil you use for brushing the meat.
🍽️ Serving Suggestions
Serve with chilled Lager beer or a sweet Malt drink to balance the intense heat of the cayenne. Pair with 'Masa' (fermented rice cakes) or fried plantains for a complete and filling meal. Offer a side of extra Yaji spice mix for those who want to kick the heat level up even further. Wrap the meat in warm flatbread with the vegetable garnishes for a West African style wrap.