Suya Recipe

SUya recipe

Suya recipe

Suya, a sizzling Nigerian street food, is more than just skewered meat. It’s a vibrant tapestry of flavours woven with smoky undertones, fiery chilies, and the soul of Nigerian spices. The succulent meat, typically skewered lamb or skewered beef, is first marinated in a potent blend of ingredients like peanuts, ginger, and fragrant Cameroon pepper. This aromatic marinade infuses the meat, imbuing it with a depth of flavour that transcends the ordinary. As the suya sizzles over hot coals, the smoky essence of the grilling infuses the meat, adding another layer of complexity. The finished product is a masterpiece of spice and smoke, a symphony of textures with the tender, yielding meat contrasting with the crisp, charred exterior. Each bite is an explosion of flavour, the rich nuttiness of the peanuts melding with the fiery heat of the chilies, all anchored by the smoky warmth of the coals. Suya is not just a dish; it’s a cultural experience, a taste of the vibrant energy that simmers on the streets of Nigeria.

 

Ingredients:

  • 1 kg of skinless, boneless beef (or lamb, if you’re feeling fancy): This is the main event, so choose wisely. Don’t be stingy here, unless you want your guests staring at you like a lone burnt sausage at a picnic.
  • ½ cup of peanuts: Raw peanuts, mind you. Not that fancy, already-salted stuff you munch on during baseball games. Those wouldn’t be good unless you like your Suya tasting like you raided a vending machine.
  • 2-3 Scotch bonnet peppers: Now, these little fellas pack a punch like a heavyweight boxer. If you’re a spice lightweight, start with 2 and work your way up. Remember, you can always add more heat, but taking it away is like trying to un-spill a milkshake. You’re in for a sticky situation.
  • 1 large onion, chopped: Because no flavour party is complete without a chopped onion. Unless of course, you’re planning a guest list consisting solely of vampires. Up to you.
  • Fresh ginger (about the size of your thumb): Peel it, unless you enjoy the texture of a tiny pebble in your otherwise delightful Suya.
  • 4 cloves of garlic, minced: Minced! Not whole cloves like some kind of barbarian. We’re going for sophisticated heat here, not a medieval torture chamber.
  • 1 teaspoon of Cameroon pepper: This is what gives Suya its signature smoky kick. If you can’t find it, substitute with a mix of smoked paprika and black pepper. But trust me, Cameroon pepper is the real deal.
  • Seasoning cavalry: Salt to taste (don’t be shy!), a sprinkle of your favourite curry powder, and a generous dash of thyme.

Now, the fun part (cue maniacal laughter):

  1. Roast those peanuts! Throw them in a pan over medium heat until they’re golden brown and fragrant. Just don’t burn them, or your Suya will taste like you forgot to clean out your toaster oven after that whole bagel incident.
  2. Grind time! Toss the peanuts, peppers, onion, ginger, garlic, and Cameroon pepper into a food processor and blitz it all to smithereens. You’re basically making a spicy, nutty party in a blender.
  3. Marinate that meat! In a large bowl, combine the spice mixture with the beef (or lamb), smothering it in that glorious, flavourful paste. Let it sit for at least 2 hours, or better yet, overnight. The longer it marinates, the deeper the flavour symphony.
  4. Skewer it like you mean it! Thread the beef onto skewers. If you don’t have fancy skewers, kebab sticks, or even pruned twigs in a pinch will work. Just don’t use rusty nails, unless you’re aiming for a tetanus surprise.
  5. Fire it up! Get your grill going nice and hot. You want that beautiful char on the outside and juicy tenderness on the inside. If you don’t have a grill, you can broil them in the oven. But beware, it won’t be quite the same smoky experience – like watching a movie without popcorn, just…meh.
  6. Sizzle and serve! As the Suya cooks, keep basting it with any leftover marinade for extra flavour. Once it’s cooked through and beautifully charred, serve it up with your favourite sides and watch your guests devour it like a pack of hungry wolves.

 

Now, the fun part (cue maniacal laughter, optional):

 

INSTRUCTIONS:

 

  1. Peanut party! Roast those peanuts in a pan over medium heat until they’re golden brown and fragrant. Just don’t burn them, or your Suya will taste like you forgot to clean out your toaster oven after the Great Bagel Incident of 2024.
  2. Spice it up! Throw the peanuts, peppers, onion, ginger, garlic, and Cameroon pepper into a food processor and turn it into a glorious, flavourful paste. Basically, you’re making a spicy, nutty rave in a blender.
  3. Marinate that meat! In a large bowl, smother the beef (or lamb) in that delicious spice mixture. Let it marinate for at least 2 hours, or even better, overnight. The longer it chills, the deeper the flavour gets. Think of it as Suya going to flavour school.
  4. Skewer city! Thread the marinated meat onto skewers. Don’t have fancy skewers? Kebab sticks, or even pruned twigs in a pinch, will work. Just avoid rusty nails, unless you’re aiming for a tetanus surprise (not recommended).
  5. Fire it up! Get your grill nice and hot. We want that beautiful char on the outside and juicy tenderness on the inside. No grill? Broil them in the oven, but be warned, it won’t be the same smoky experience – like watching a movie without popcorn, just…meh.
  6. Sizzle and serve! As the Suya cooks, baste it with any leftover marinade for extra flavour. Once it’s cooked through and beautifully charred, serve it up with your favourite sides and watch your guests devour it like a pack of hungry wolves (or maybe raccoons, depending on the portion size).

There you have it, Suya fit for a king (or queen, or whoever rules your kitchen)! Remember, have fun with it, experiment with the spice level, and most importantly, don’t blame me if you set your taste buds on fire! Happy cooking!