Suya- Roast African spicy skewered beef – An irresistible beef Satay with Spicy Peanut Spice Blend – the epitome of West African Street food.
There is something about suya that makes me, well hungry. It doesn’t matter what suya comes to mind- liver, tripe, fiery hot , spicy; The thoughts of food linger on for hours . I don’t think I can get enough of eating or thinking about it.
Unless you have been crawl up under a rock, there is no denying you must have tried some form of skewered meat that is grill, broil or slowly cook over an open flame.
Suya is the word use to describe this skewered meat in Africa, particularly in Nigeria and Cameroon. It mostly originated from the Hausa people, one of the largest ethnic groups in West Africa. They would set up their Bbq pits in most neighborhoods , on street corners ,selling grill meat , some skewered others not, till every single stick is gone.
Suya is the single most popular street food that most West Africans look forward to eating, as they travel back home. My journey is never complete without countless sticks of suya, piping hot, just off the grill.
There are several ways of making suya, the key ingredient in suya is good quality meat. I experiment a lot, using whatever cut I can get a good deal on at the market, and I use mostly sirloin , chuck roast and ribeye roast. You need meat that is tender, fatty, and beefy and easy to cut into uniform shapes.
In this recipe, ground peanut is mixed with garlic, onion powder, cayenne, smoked paprika, chicken bouillon powder, white, and hot pepper. The ground peanuts add an authentic taste and an unmistakable flavor to the spicy blend and that is what makes it uniquely African and of course the fiery pepper add a spicy kick to this street food. You may omit the extra hot pepper.
Serve warm or at room temperature with onions, tomatoes .
Recipe update – cooking time was reduced from 20 minutes to 15 minutes to produce a juicy and tender suya
Suya (Spicy grilled kebab)
- 2 pounds of sirloin steak
- ¼ cup roasted almonds/peanuts
- 1/2 -1 tablespoon cayenne
- 1 1/2 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1/2 - 1 tablespoon hot ground pepper or cayenne pepper optional
- 1 tablespoon chicken Bouillon
- 2 tablespoons of vegetable oil to drizzle on the meat
- Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
- Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan
- In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi.Place it on a plate , Set aside
- Peel roasted peanuts, and then grind in a coffee grinder with skin on, until finely crushed. Do not grind the peanuts into paste. Add the ground peanuts into spice mixture.
- Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak into a diagonal medium thin shape,
- Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat
- Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet , then place on the roasting pan or baking sheet.
- Drizzle with oil and bake on for about 12-15 minutes.
- Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.
- Serve warm
Tips & Notes:
- I experiment a lot, using whatever cut I can get a good deal on at the market, and I use mostly sirloin , chuck roast and ribeye roast. You need meat that is tender, fatty, and beefy and easy to cut into uniform shapes.
- In this recipe, ground peanut is mixed with garlic, onion powder, cayenne, smoked paprika, chicken bouillon powder, white, and hot pepper.
- Recipe update – cooking time was reduced from 20 minutes to 15 minutes to produce a juicy and tender suya.