Suya
Spicy West African beef skewers coated in ground groundnuts and a fiery spice blend, grilled over open flame.
Ingredients
- •Beef (sirloin or flank)
- •Ground roasted peanuts
- •Suya spice (yaji)
- •Paprika
- •Ground ginger
- •Garlic powder
- •Onion powder
- •Cayenne pepper
- •Salt
- •Vegetable oil
Instructions
Slice beef
Slice beef thinly across the grain into long strips. Thread onto skewers.
Make yaji
Mix ground peanuts with suya spice, paprika, ginger, garlic powder, cayenne, and salt.
Coat skewers
Brush skewers with oil, then press the spice mix generously onto all sides of the meat.
Grill
Grill over high heat for 8–10 minutes per side, brushing with oil as needed, until charred at the edges.
Serve
Serve immediately with sliced raw onions, tomatoes, and extra yaji for dipping.
Suya is Nigeria's beloved street food, originating from the Hausa people of northern Nigeria and spreading across West Africa. The mallam (suya man) is a familiar and beloved figure in Nigerian cities, grilling skewers over a smoky coal fire in the evenings as people gather around to watch, chat, and eat.
What makes suya distinct is yaji — a complex spice blend whose exact composition varies by vendor but always contains ground roasted peanuts (which form a crust), ginger, paprika, and dried chili. The peanut coating not only adds flavor but helps the spices adhere to the thin-sliced beef while keeping the interior moist.
Suya is always served wrapped in old newspaper with sliced raw onions and tomatoes — the sharpness of the raw onion cutting perfectly through the richness of the spiced meat. While beef is most common, suya is also made with chicken, ram, and offal parts like kidney and liver. It is a quintessential Nigerian late-night experience.