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    You are in: Home / Recipes / Nigerian Suya Recipe
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    Nigerian Suya

    Nigerian Suya. Photo by Elly in Canada

    1/3 Photos of Nigerian Suya

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    MarraMamba's Note:

    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

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    Ingredients:

    Yield:

    lbs

    Units: US | Metric

    Directions:

    1. 1
      Make 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.
    2. 2
      If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
    3. 3
      Stir 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.
    4. 4
      Dip 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).
    5. 5
      Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
    6. 6
      Broil 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.).

    Ratings & Reviews:

    • on June 10, 2009

      35

      This is a good attempt at making SUYA, a northern Nigerian meat relish. This can also be made with lamp cops(Taste much better). The classical suya is made with 'kulikuli' powder; a locally made roasted peanut cake in which most of the peanut oil is removed. Suya can be served with jollof rice, fresh chopped tomatoes and onions or just eaten with a cold drink in summer.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2012

      45

      I really enjoyed the flavours in this recipe, I crushed the peanuts as fine as I could by hand and mixed all the spices as directed. I would add more garlic next time! I broiled the skewers and enjoyed the meat, although I know it would be nicer grilled on the barbeque. Served with Coconut Rice (Nigerian Style) and some fresh tomatoes. I must search for some kulikuli powder when I have the opportunity, I am sure the meat would be more peanut-flavoured with the roasted powder, DD and I enjoyed our dinner served with some fresh tomotoes. Prepared for the New African Recipe Tag Game March/2012...

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    94%
    Total Fat 325.6 g
    501%
    Saturated Fat 134.2 g
    671%
    Cholesterol 449.4 mg
    149%
    Sodium 1339.7 mg
    55%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.5 g
    2%
    Protein 39.4 g
    78%

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