About this Dish
Hausa spiced beef skewers — thin strips of beef rubbed in a groundnut-based spice mixture (yaji) containing peanuts, ginger, paprika and dried chilli, grilled over charcoal. Sold by mallam suya sellers found across Nigeria. The communal evening ritual of buying suya is deeply embedded in Nigerian culture.
IngredientsServes 4
🥩Beef sirloin or rump, 600g sliced into thin strips against the grain
🥜Roasted groundnuts (peanuts), 100g finely ground to a coarse powder
🌶️Suya spice mix (yaji) — 2 tbsp store-bought or homemade
🫚Groundnut oil, 3 tbsp
🧄Garlic powder, 1 tsp
🫚Smoked paprika, 1 tsp
🌶️Cayenne pepper, 1 tsp (adjust to heat preference)
🧂Salt, 1 tsp
🧅Red onion, 1 large sliced into rings to serve
🍋Fresh tomatoes and sliced cabbage, to serve alongside
Method
1
Slice the beef into long thin strips about 5mm thick — the thinner the better for that authentic charred, chewy texture. Place the strips in a large bowl.2
Mix the ground peanuts, yaji spice, smoked paprika, garlic powder, cayenne, and salt together in a small bowl. Add the groundnut oil and stir into a thick paste.3
Rub the spice paste all over the beef strips, making sure every piece is thoroughly coated. Cover and leave to marinate for at least 1 hour, or overnight in the fridge for deeper flavour.4
Thread the marinated beef strips lengthways onto pre-soaked wooden skewers, pressing the meat flat so it grills evenly rather than bunching up.5
Grill the skewers over a hot charcoal or gas grill for 3–4 minutes per side, until slightly charred at the edges and cooked through. Brush with a little extra groundnut oil halfway through to keep them moist.6
While still hot, dust the suya lightly with extra ground peanut powder and a pinch more yaji — this is the signature finish. Serve immediately on newspaper or a board with sliced onion rings, fresh tomatoes and cabbage.User Reviews
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