Entree: Nigeria – Middle Belt – Suya (Spiced skewered grilled meat coated in a dry roasted-peanut and chili spice blend)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

- 1.5 lb (680 g) beef flank or sirloin, thinly sliced into 1/4-inch strips
- 1 cup (140 g) roasted peanuts, finely ground (kuli kuli or dry-roasted peanuts)
- 2 tbsp (30 ml) cayenne or ground red pepper (adjust to taste)
- 1 tbsp (15 ml) ground ginger
- 1 tbsp (15 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) bouillon powder or crushed bouillon cube (optional)
- 2 tbsp (30 ml) vegetable oil for brushing
- Wooden skewers, soaked in water for 30 minutes
- 1 medium red onion, thinly sliced for serving
- 2 medium tomatoes, sliced for serving
- 1 cucumber, sliced for serving

Instructions

1. Grind the roasted peanuts in a food processor or mortar to a coarse powder. In a bowl, combine the ground peanuts with cayenne, ground ginger, garlic powder, onion powder, smoked paprika, salt, and bouillon powder to make the yaji spice.
2. Pat the beef slices dry. Press the yaji spice onto both sides of each slice of meat, coating thoroughly. Thread 3–4 strips of spiced beef onto each soaked skewer, pressing the spice into the meat.
3. Preheat a grill or charcoal to high heat (medium-high if using gas). Brush skewers lightly with vegetable oil. Grill skewers 3–5 minutes per side, turning once, until edges are charred and meat is cooked through but still juicy.
4. Rest briefly, then serve hot with sliced red onion, tomato, cucumber, and optional flatbread or steamed rice.