Suya (Meat on Stick)

Total Time
Prep 10 mins
Cook 7 mins

This recipe is from "My Cooking" West African Cookbook by Dokpe Lillian Ogunsanya. It's posted for the Zaar World Tour event 2008.

Ingredients Nutrition


  1. Cut meat into thin flat slices about 1/2 inch thick.
  2. Mix the ground peanut, ginger, pepper, cloves and bouillon in a small bowl.
  3. Thread meat on 4 large wide skewers.
  4. Coat meat with mixture and brush with oil.
  5. Grill until meat is brown on both sides and cooked to desired degree.


Most Helpful

Easy and tasty. Quite hot - I would use half as much cayenne next time. My peanut mixture was more crumbly than spreadable, so I added some of the oil to make a paste.

realbirdlady May 27, 2011

Incredibly tasty dish! We both loved the wonderful flavor combination and the "kick" from the spices! In addition, it was very easy to make. Definitely a keeper! Made for ZWT4

jkoch960 July 01, 2008

Yum! The taste was wonderful, the prep was a little time consuming, but not as bad as I expected, and it was done FAST. I couldn't find Maggi brand bouillon cubes, so I substituted the squishy Knorr ones. I accidentally mixed the oil in with the ground peanuts mixture, but this apparently did not affect the cooking at all (when I reread the recipe and noticed my error, I thought it might cause them to stick). I'll be making this again, thanks for posting. Made for ZWT4.

CraftScout June 26, 2008

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