Nigeria · Nigeria
Suya (Spiced Grilled Beef Skewers)
Thin beef strips coated in a peanut and spice mix, threaded onto skewers and charred over high heat.
Beef suya is built on a contrast between the harsh char of open fire and the coarse groundnut coating that stays on the outside of the meat. The skewers need the fat to catch flame as they turn, so they are moved constantly rather than left on one spot. In the north the peanut mix is sold loose in paper cones and diners shake it onto their own meat.
Ingredients
- beef sirloin, sliced thin500 g
- roasted peanuts, ground80 g
- fresh ginger, grated15 g
- garlic cloves, minced4 pieces
- yellow onion, grated1 pieces
- suya spice (yaji)30 g
- smoked paprika2 tsp
- cayenne pepper1 tsp
- groundnut oil60 ml
- fine salt1 tsp
- red onion, sliced for serving1 pieces
- tomato, sliced for serving1 pieces
Directions
- 1
Combine ground peanuts, ginger, garlic, onion, suya spice, paprika, cayenne, oil and salt into a thick paste.
Paste is thick, gritty and aromatic. - 2
Coat the beef slices thoroughly with the paste and rest 15 minutes.
Beef is fully coated and smells of spice and peanut. - 3
Thread beef onto skewers, folding the slices for even cooking.
Skewers hold thin even folds of beef. - 4
Grill over high heat for 3 minutes per side until edges char and centers are just cooked.
Edges are crisp-charred and beef smells smoky. - 5
Pile on a plate with sliced onion and tomato alongside.
Skewers are glistening and the plate is colorful.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content