📝 About This Recipe
Suya is the undisputed king of West African street food, originating from the Hausa people of Northern Nigeria and Niger. This iconic Halal staple features thinly sliced beef coated in 'Yaji'—a complex, nutty spice rub made from roasted peanuts, ginger, and chili—then grilled over an open flame to smoky perfection. It is a sensory explosion of heat, crunch, and umami that captures the vibrant spirit of African night markets.
🥗 Ingredients
The Meat
- 2 lbs Beef Sirloin or Flank Steak (trimmed of excess fat and partially frozen for easier slicing)
- 1/4 cup Vegetable Oil (for brushing)
Yaji (Suya Spice Rub)
- 1 cup Roasted Peanuts (unsalted, skins removed; ground into a dry powder (Kuli-Kuli substitute))
- 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 (for color and depth)
- 2 teaspoons Bouillon Powder (beef or chicken flavored)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Ground White Pepper
For Serving and Garnish
- 1 large Red Onion (thinly sliced into rings)
- 1/2 Cucumber (sliced into rounds)
- 2 Roma Tomatoes (sliced)
- 1/4 cup Extra Yaji Spice (reserved for dipping)
👨🍳 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 blend 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, ginger powder, garlic powder, onion powder, cayenne, paprika, bouillon, salt, and white pepper. Mix thoroughly and set aside.
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4
Slice the beef against the grain into very thin, wide strips (about 1/8 inch thick). Thin slices ensure the meat cooks quickly and absorbs the spice rub effectively.
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5
Thread the beef strips onto the skewers, piercing them in a 'weaving' fashion so they lay flat and stay secure.
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6
Place the skewers on a large baking sheet and generously coat both sides with the Yaji spice blend, pressing the spices into the meat with your fingers.
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7
Cover the skewers and let them marinate at room temperature for 30 minutes, or in the refrigerator for up to 3 hours for deeper flavor.
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8
Preheat your grill (charcoal is traditional and preferred for smoke) or a cast-iron grill pan to medium-high heat.
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9
Lightly brush the spiced skewers with vegetable oil. This helps seal the spices and prevents the meat from drying out.
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10
Place the skewers on the grill. Cook for 3-4 minutes per side. The peanut rub should form a fragrant, slightly charred crust, and the beef should be tender.
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11
During the last minute of cooking, give the skewers one final light brush of oil and a dusting of extra Yaji spice.
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12
Remove from heat and let the meat rest for 2-3 minutes before serving.
💡 Chef's Tips
To get the finest peanut powder without it turning oily, wrap the peanuts in a kitchen towel and crush them with a rolling pin before a quick pulse in the blender. If you can't find traditional peanuts, 'Kuli-Kuli' (West African peanut cake) is the authentic ingredient to look for at specialty stores. Always slice the beef against the grain; this breaks up the tough fibers and ensures every bite is melt-in-your-mouth tender. Don't skip the fresh onion garnish—the sharp crunch of raw red onion provides the perfect acidic balance to the fatty, spicy meat. For an extra smoky flavor indoors, add a tiny drop of liquid smoke to the oil before brushing the meat.
🍽️ Serving Suggestions
Serve traditionally on a piece of newspaper or brown parchment paper with extra Yaji spice on the side for dipping. Pair with 'Masa' (fermented rice cakes) or fried plantains for a complete, hearty meal. Accompany with chilled hibiscus tea (Zobo) or a cold malt drink to soothe the spice. Include a side of fresh cabbage slaw or sliced tomatoes to add freshness to the plate. Wrap the meat in warm flatbread with the onion and cucumber slices for a modern 'Suya Wrap'.