Entree: Nigeria – Hausa-Fulani North – Suya (Charcoal-grilled, spicy peanut-coated skewered meat popular in northern Nigeria)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 27 min

Ingredients

- 1.5 lb (680 g) beef sirloin or flank, thinly sliced across the grain
- 1 cup (120 g) roasted peanuts, finely ground (or 1 cup peanut powder)
- 3 tbsp (45 ml) ground chili powder or cayenne (adjust to taste)
- 2 tbsp (30 ml) paprika
- 2 tsp (10 ml) powdered ginger
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 g) bouillon powder or 1 beef bouillon cube, crumbled
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil
- 8-10 wooden skewers, soaked in water 30 minutes (or metal skewers)
- 1 large red onion, thinly sliced for serving
- 2 medium tomatoes, sliced for serving
- 1 small head of cabbage or lettuce, shredded for serving (optional)
- 1 lime, cut into wedges for serving

Instructions

1. In a bowl combine the ground roasted peanuts, chili powder, paprika, powdered ginger, garlic powder, onion powder, bouillon powder, and salt; mix thoroughly to form the yaji spice.
2. Pat the beef slices dry. Toss the slices with the vegetable oil, then firmly press or rub the yaji spice onto both sides of each slice so a coarse crust adheres.
3. Thread 3–4 slices loosely onto each soaked skewer, leaving small gaps so heat circulates. Preheat a charcoal or gas grill to medium-high heat with a hot zone for direct grilling.
4. Grill the skewers 2–4 minutes per side (depending on thickness), turning once or twice, until charred at the edges and cooked through but still juicy. Brush with a little oil if they begin to stick.
5. Remove from the grill and let rest 2 minutes. Serve immediately with sliced onions, tomatoes, shredded cabbage, and lime wedges. Traditionally eaten off the skewer or slid onto flatbread.