Suya
Suya has origins tied to the Hausa people of northern Nigeria, where street vendors of suya, called "mai suya," have developed for generations the technique of grilling thin meat coated in yaji at street stalls, often visible from the fragrant smoke rising from their nighttime grills. Though originating in the north, suya spread to all major Nigerian cities and across West Africa, becoming a cultural phenomenon associated with urban nightlife. The secret to a good suya lies in the quality and proportion of the yaji blend, a recipe often kept within families, passed down through generations of street vendors. The ritual of buying suya late at night, straight off the grill, wrapped in newspaper or foil, is considered an essential cultural experience for any visitor to Nigerian cities, just as important as the taste itself.
Thinly sliced beef
Beef tenderloin sliced very thin, to cook quickly and evenly on the grill.
Yaji peanut powder
A distinctive blend of ground roasted peanuts and spices, called yaji, generously coats the meat.
Charcoal-grilled skewers
Grilled over charcoal at medium heat, turning often, for an even crust without burning.
With onion and tomato
Traditionally served with raw slices of onion, tomato and an extra dusting of yaji.
Ingredients 4 servings
- 800g beef tenderloin, sliced very thin
- 1/2 cup roasted peanuts, finely ground
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 tsp ground bouillon cube (optional)
- 1 tsp salt
- 3 tbsp oil
- 1 onion, sliced, for serving
- 2 tomatoes, sliced, for serving
- Wooden skewers
How to make it
- 1PREPARE THE YAJI: Mix the finely ground peanuts with the chili powder, garlic, ginger, ground bouillon cube and salt in a bowl, forming the yaji blend.
- 2SOAK THE SKEWERS: 30 minutes ahead, soak the wooden skewers in water.
- 3THREAD THE MEAT: Thread the thin beef slices onto the skewers, in waves, like an accordion.
- 4BRUSH WITH OIL: Brush each skewer with oil on both sides, using a kitchen brush.
- 5COAT WITH YAJI: Generously sprinkle the yaji blend on all sides of the meat, pressing gently so it adheres well.
- 6HEAT THE GRILL: Heat the charcoal or grill to medium heat.
- 7GRILL: Place the skewers on the grill, cook 2-3 minutes per side, turning often, until the meat is cooked through but stays tender.
- 8SPRINKLE EXTRA YAJI: At the end, sprinkle an extra dusting of yaji over the hot skewers.
- 9SERVE: Serve immediately, alongside raw onion slices, tomatoes and extra yaji for dipping.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
