Recipe for Nigerian Beef Suya (Spiced Grilled Skewers)

Recipe for Nigerian Beef Suya (Spiced Grilled Skewers)

Suya is the epitome of Nigerian street food. It’s a nutty, spicy beef skewer that’s been grilled to perfection. It is served on paper or foil with a side of fresh tomatoes, sliced red onions, and a dusting of Yajin kuli. Yajin kuli also known as Suya spice, is a hot mix of ground chillis, ginger, garlic, onion, and one distinct ingredient unique to the spice is pulverized Kuli-kuli, which is simply dried and defatted groundnut (peanut) paste. Suya originates in Nigeria’s north, where meat expertise and ability are unrivalled.

Kuli-kuli is a popular Nigerian snack made from dry-roasted peanuts or groundnuts that have been blended into a semi-paste and combined with some selected spices, most often ground chilli and ginger. Water is incorporated into the mixture, which is then kneaded. Groundnut oil is expelled during this process. The dough is shaped into different shapes and then deep-fried.

Suya and Balinese satay are quite similar in appearance and ingredients. For a while, there has been a lingering question of whether peanuts and peanut butter have a marinating effect. Suya has proved that peanuts and peanut butter do have a marinating effect. It is mostly sold in paper or foil at night (it is rare to see Suya being sold on the street during the day in Nigeria). Even if you’re far from a nice Suya location, you can still grill Suya and make a batch of Yajin kuli.

Yajin kuli is fast becoming a popular spice, and you can get it in West African grocery shops both online and offline. You can also decide to be like me and go the “DIY” route.

In making my Suya at home, I used peanut butter powder as the base ingredient for making the Yajin kuli. This was combined with powdered ginger, smoked paprika, garlic, onion, and cayenne powder. Suya spice is a multipurpose seasoning. The meat is marinated, threaded onto skewers, and then cooked over high heat on a grill until done. The rub caramelizes and develops a slight smokiness throughout this process, and the food is ready quickly. Add some freshly chopped red onion and the tang of sweet tomatoes. You can also add any other vegetable you wish to add.

Ingredients:

For the Suya spice:

• 40g of roasted groundnut or peanut butter powder
• 8g of smoked paprika
• 5g ginger powder
• 10g onion powder
• 1 teaspoon salt
• 4g garlic powder
• 1 teaspoon cayenne pepper
• Two African nutmegs

For the Suya:

• 1 pound beef flank or sirloin steak
• 45ml vegetable oil

Onion, tomatoes, and cabbage for serving.

Directions

1. For the Yajin Kuli (Suya spice): Combine groundnut/peanut butter powder, ground ginger, smoked paprika, onion powder, salt, garlic powder, cayenne pepper powder, African nutmeg, and powdered cloves in a small mixing dish. For about 30 seconds, whisk to completely combine. Set it aside.
2. For the Suya: Wrap the beef firmly in plastic wrap, put it on a plate or small baking sheet, and put it in the freezer for 15 to 30 minutes, or until it is partly frozen and firm to the touch. Split the beef into 2-inch wide by 1-inch thick pieces, and then slice those parts crosswise into 1/8-inch thick strips using a sharp chef’s knife or slicing knife.
3. Drizzle vegetable oil over the sliced beef in a large mixing basin. Sprinkle 1/2 cup of Yajin Kuli over the beef and gently toss and massage the spice rub into the meat until evenly covered. Allow the beef to marinate in the refrigerator for at least 30 minutes and up to 8 hours.
4. Thread beef onto skewers one at a time, piercing each piece twice to secure it, then bunching the flesh firmly together like an accordion. Continue threading the beef onto the skewer, ensuring that it’s securely bunched together and leaving no exposed pieces of the skewer except the 2-inch handle at the bottom and the pointed tip at the top. Repeat with the remaining beef.
5. If using a skewer-specific grill setup, Set up the grill for skewers, ensuring to adjust the spacing between the bricks to the length of the skewers. Light one chimney full of charcoal. Pour out and evenly disperse the coals in the channel between bricks once all the charcoal is burning and covered with grey ash.
6. Place the skewers squarely on top of the hot coals, with the handles overhanging the bricks closest to you and the points balancing on the distant wall of bricks. Cook, rotating regularly until the meat is gently browned and a piece of beef sliced in half appears cooked through. This process usually takes about 8 minutes. If there are any flare-ups, pull the skewers away from the flames as needed. Set aside for 2 to 3 minutes on a serving plate.
7. If using a traditional charcoal or gas grill, light 1 chimney full of coals. Pour out and scatter coals evenly over half of the coal grate once all the charcoal is burning and covered with grey ash. Alternatively, set half of a gas grill’s burners to high heat. Set the cooking grate in place, cover the grill, and allow it to preheat for 5 minutes. Clean and oil the barbecue grate.
8. Place skewers on the grate and cook over direct heat, flipping once, until browned on both sides and a piece of meat appears cooked through when removed and sliced in half, about 8 minutes. Transfer it to a serving plate and let it sit for 2 to 3 minutes.
9. Serve with reserved Yajin Kuli, thinly sliced red onions, tomatoes, and cabbage (or any other vegetable you like).

Tips and Notes:

If you can only get raw peanut powder, toast it for 5 to 6 minutes over low to medium heat, stirring regularly and making sure to scrape the bottom of the pan, until it turns from beige to brown. Remove it from the heat and place it on a dish or baking sheet to cool. Once it has cooled, you may strain any clumps out using a fine sieve.