1/3 Photos of Nigerian Suya
One of my favorite memories of Nigeria was Suya. It was sold beside the road, a nigerian vendor with sticks of meat over a brazier. They servied it with a piece of paper and cayenne pepper. I overlooked the raw meat on the side of the road and just figured the heat would kill anything that should not be there. It was delicious. Serving size is a guestimate. Traditionally you don't use the vegetables
My Private Note
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- 3 teaspoons finely ground roasted peanuts (see below)
- 1 teaspoon cayenne pepper or 1 teaspoon red peppers or 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
- 1 onion, peeled and cut into chunks (optional)
- 1 tomato, cut into chunks (optional)
- 1 sweet green pepper, cleaned and cut into chunks (optional)
- 1Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
- 2If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
- 3Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
- 4Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
- 5Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
- 6Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).
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Nutritional Facts for Nigerian Suya
Serving Size: 1 (1288 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3113.1
- Calories from Fat 2930
- Total Fat 325.6 g
- Saturated Fat 134.2 g
- Cholesterol 449.4 mg
- Sodium 1339.7 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 1.4 g
- Sugars 0.5 g
- Protein 39.4 g