Nigerian suya is thinly sliced skewered meat coated in a mixture of spices and ground peanuts and then grilled. Beef suya is common, but goat, chicken, liver, kidney and tripe are also used (and apparently cane rat). After looking at a few different recipes, I came up with my own combination that would work for a family meal. It is typically served with sliced tomato, onion and cabbage.
- 16 wooden skewers
- 4 good quality steaks
- 1/4 cup roasted peanuts
- 1/2 Tb cayenne (or more to taste)
- 1 Tb smoked paprika
- 1 Tb garlic powder
- 1 Tb onion powder
- I Tb pepper
- I Tb boullion powder
- 1/4 cup vegetable oil
- 2 cups cabbage, thinly sliced
- 2 medium tomatoes, sliced
- 1 medium red onion, halved and sliced thinly
- Soak the skewers in water for 3-4 hours, to prevent them burning on the grill.
- Slice the steaks thinly across the grain and thread onto the skewers.
- In a coffee grinder or mini chopper, grind the peanuts into a powder (but not so much they turn into a paste).
- Mix in the cayenne, paprika, garlic powder, onion powder, pepper and boullion powder, then spread on a dinner plate.
- Roll each skewer of meat in the spice mix until thoroughly coated.
- Heat the grill to high. Drizzle the skewers with oil before grilling for 8-10 minutes, turning regularly.
- Serve the suya with the sliced cabbage, tomatoes and onion.
Family score: 9.4 out of 10