Last Updated on June 28, 2021 by admin

Suya is a common Nigerian street food  – and is also one of the tastiest grilled meat I have ever had. It has a nutty & smoky flavor and is usually served with a salad made with tomatoes, raw onions, lettuce, cilantro & squeezed lime juice.

Serves: 12 skewers

Prep Time : 2 hrs Total:

Ingredients

  • For the Yajin Kuli: (collection of spice blends, commonly known as yajin in Nigeria)
  • roasted crushed groundnut hlf cup (40g)
  • [OPTIONAL] ground grains of selim (half teaspoon) – (Selim are the seeds of a tree, Xylopia aethiopica, in Africa)
  • ground ginger (1 tablespoon)
  • sweet paprika (1 tablespoon)
  • onion powder (1 tablespoon)
  • kosher salt; (1 tablespoon), if using table salt, use half the amount
  • 1 teaspoon cayenne pepper powder
  • garlic powder (1 tablespoon)
  • ground pepper (1/2 teaspoon)
  • ground cloves (1/4 teaspoon)

  • For the Suya: (is the meat part of the dish, for this recipe – its beef)
  • sirloin steak or beef flanks (1poud) (450g)
  • peanut oil, (3 tablespoons) (45ml)

  • For Serving:
  • Sliced red Onion
  • Coriander leaves
  • Tomatoes
  • Crisp lettuce
  • Limes, halved

Directions

  1. For the Yajin Kuli: In a bowl, mix crushed groundnut,sweet paprika, ginger, onion powder, garlic powder, salt, cayenne pepper powder, ground grains of selim (if desired), cloves & pepper. Mix thoroughly,for 40 seconds & set aside.

  1. For the Suya: Wrap the beef tightly in a plastic wrap or plastic bag and place on a plate and put it in the freezer. wait for the beef to become partially frozen- this process should take about30 to 40 minute (it should be firm when you touch it)
  2. Using a sharp chef’s knife or slicing knife, slice beef into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips.
  3. Place the sliced beef in a bowl and add the penut oil.
  4. Add 1/2 cup of yajin kuli over the beef and mix it into beef until it is evenly coated (using your hands for this process is the best way to do it).
  5. Cover the bowl & place in the refrigerator, let the meat marinate for at least 1 hour (and up to 9 hours)
  6. Thread the beef onto the skewers (piercing each piece 2 times in order to secure it), add as many pieces s you can onto each skewer.
  7. If Using Skewer-Specific Grill Setup: Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between bricks.
  8. Place skewers directly over the Grill (hot coal grills are the best, but flame grills ). Cook, turning frequently, until beef is lightly charred.
  9. Transfer to serving platter, sprinkle a little yajin kuli and let rest 2 to 3 minutes.

For Serving: Serve with reserved yajin kuli, thinly sliced red onions, tomatoes, lime halves, crisp lettuce, and coriander leaves and tender stems.

Special equipment

Charcoal OR Flame Grill

Notes

If you don’t have the grains of selim, you can use black pepper as substitute

In Nigeria, Its traditional to leave the cooked meat to cool for 1 to 2 hours and later reheat them over the grill, just before eating — this intensifies the flavor greatly.

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