Suya Recipe (Plus Video)
Suya is tender beef threaded on a skewer and then baked or grilled to perfection in a tantalizing spicy peanut sauce. It’s the epitome of West African street food because we never made it at home. Until now!
Every culture has its version of this recipe in its archives. Kabobs, satays, anticuchos, skewers, you name it, everyone knows how good these are. But in my part of the world, Cameroon, it’s suya, and it screams going home.
We mix ground peanuts with garlic, onion powder, cayenne, and smoked paprika in my recipe. The ground peanuts add an authentic and unmistakable flavor to the spicy blend, making it uniquely African. And, of course, the fiery pepper adds a spicy kick to this street food.
Contents…Recipe Ingredients |
Authentic West African Street Food
The Hausa people, one of the largest ethnic groups in West Africa, invented this deliciousness. They would set up their BBQ pits in neighborhoods or on street corners, selling grilled meat until every single stick was gone. The aroma was incredible.
Now, suya is the single most popular street food that most West Africans look forward to eating when they go home. My journey is never complete without countless sticks of suya, piping hot, fresh off the grill.
Suya Ingredients
- Beef – There are several ways of making suya; the key ingredient 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. Tender, fatty, and beefy meat that’s easy to cut into uniform shapes is best.
- Peanuts – Roasted peanuts add a distinctly nutty flavor that identifies an authentic suya. Almonds and sesame seeds also make a delicious substitute if you have a peanut allergy.
- Spices – Garlic, onion, and hot pepper kick the peanut sauce up several notches and make this fantastic recipe simply irresistible.
How to Make Suya
Prepare the Meat
- Skewers – Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning. (Photo 1)
- Grease the Baking Pan – Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan.
- Prepare the Peanuts – Peel roasted peanuts, and then grind them in a coffee grinder with skin on, until finely crushed, being careful not to grind them into a paste. (Photos 2-6)
- The Spice Mix – Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, hot ground pepper, and bouillon (or Maggi) in a medium bowl. Add the ground peanuts to the spice mixture. Set it aside. (Photos 7-8)
- Slice the Beef – Pat the suya steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak diagonally in medium-thin strips. (Photo 9)
Season the Suya
- Add about 2 tablespoons of oil into the sliced beef, followed by 2-3 tablespoons or half of the suya spice mixture (set aside the rest of the spice rub). Mix everything until fully combined. (Photos 10-13)
- Cover the bowl with a plastic cling wrap and marinate for an hour. (Photo 14)
Make the Suya
- Prepare the Skewers – When ready to cook, thread the beef strips onto the skewers, about four per skewer, making sure the slices of meat cover the skewers.
- Season the Beef – Rub the skewered steak strips on both sides with the rest of the spice mixture. Then line a roasting or baking sheet with foil and place the skewers on top.
- Bake the Suya – Drizzle with oil and bake them for about 12-15 minutes.
- Optional – For the last 3 minutes of baking, switch the setting from bake to broil to get a nice crisp brown on the outside.
- Grill – You may also grill your suya beef. Brush the grill rack with oil and place the skewered meat on the rack. Brush them with oil and grill for a few minutes or until lightly charred, then turn and grill on the other side – about 3-5 minutes for each side, depending on the thickness of the meat slices.
- Serve fresh from the oven or grill with onions and tomatoes.
Recipe Variations
- Meat Swap – Trade out the beef for chicken, pork, or lamb.
- More Spice – Add ground ginger, allspice, and a tad cardamom for even more flavor.
Tips and Tricks
- If you partially freeze the beef, it’s easier to slice.
- Soak your wooden skewers in cold water for 20 minutes to make threading the meat easier and keep them from burning.
- Sirloin, chuck roast, and ribeye roast provide tender, fatty, and beefy meat that’s easy to cut into uniform shapes.
Serving and Storage
Fresh from the grill or oven is the best way to go. Have your steaming jollof rice or pita bread waiting to go before they’re ready.
You can season the raw meat and keep it in the fridge for two or three days or four months in the freezer. Thaw overnight in the fridge and allow the meat to come to room temperature half an hour before cooking.
Leftovers? Okay, I understand. Store your suya refrigerated in an airtight container for up to four days, or freeze them for up to three months.
FAQs
They’re both mouthwateringly good. Honestly, the only difference I can think of at the moment is the ginger powder Nigerians add.
It’s so wonderful! Nutty, spicy, smokey, and beefylicious all in one incredible culinary experience. You have to try it.
It’s good for you if you use my recipe and make it at home. The debate is on how street food is prepared, not necessarily the ingredients. That said, you’re usually safer making your own food.
What to Serve with Suya
While we usually eat this delicacy on its own or with sliced red onions and tomatoes, some foods are nice to have around. These are a few traditional sides.
More Incredible Beef Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”9B6PlCJQ” upload-date=”2022-03-18T06:07:36.000Z” name=”Suya Recipe” description=”Suya is tender beef threaded on a skewer and then grilled to perfection in a tantalizing spicy peanut sauce. It’s the epitome of West African street food because we never made it at home. Until now!” player-type=”collapse” override-embed=”false”]
This blog post was first published in February 2013 and has been updated with a new write-up, photos, and a video.
Suya Recipe
Ingredients
- 2 pounds (907 g) sirloin steak
- ¼ cup (38 g) peanuts (or almonds)
- 1 tablespoon (10 g) garlic powder
- 1 tablespoon (10 g) onion powder
- 1½ teaspoon (10.5 g) smoked paprika
- 1 tablespoon (7 g) white pepper
- ½-1 tablespoon (3.5-7 g) cayenne pepper
- ½-1 tablespoon (3.5-7 g) hot ground pepper or cayenne pepper, optional
- 1 tablespoon (10 g) chicken bouillon
- 2 tablespoons (28 ml) vegetable oil, to drizzle on the meat
- salt, to taste
Instructions
- Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning.
- Heat the oven to 450°F/230℃. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan.
- Peel roasted peanuts, and then grind them in a coffee grinder with skin on, until finely crushed, being careful not to grind them into a paste.
- Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, hot ground pepper, and bouillon (or Maggi) in a medium bowl. Add the ground peanuts to the spice mixture. Set it aside.
- Pat the suya steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak diagonally in medium-thin strips and place them in a bowl.
- Add about 2 tablespoons of oil into the sliced beef, followed by 2-3 tablespoons or half of the suya spice mixture (set aside the rest of the spice rub). Mix everything until fully combined.
- Cover the bowl with plastic cling wrap and marinate an hour.
- When ready to cook, thread the strips onto the skewers, about four per skewer, making sure the slices of meat cover the skewers.
- Rub the skewered steak strips on both sides with the rest of the spice mixture. Then line a roasting or baking sheet with foil and place the skewers on top.
- Drizzle with oil and bake them for about 12-15 minutes.
- Optional – For the last 3 minutes of baking, switch the setting from bake to broil to get a nice crisp brown on the outside.
- You may also grill your suya beef. Brush the grill rack with oil and place the skewered meat on the rack. Brush them with oil and grill for a few minutes or until lightly charred, then turn and grill on the other side – about 3-5 minutes for each side, depending on the thickness of the meat slices.
- Serve fresh from the oven or grill with onions and tomatoes.
Tips & Notes:
- I use mostly sirloin, chuck roast, and ribeye roast, tender, fatty, and beefy meat that’s easy to cut into uniform shapes is best.
- If you partially freeze the beef, it’s easier to slice.
- Soak your wooden skewers in cold water for 20 minutes to make threading the meat easier and keep them from burning.
- 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.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hi Imma.
I have not made this yet, but going to!
I have the already powdered version of peanuts. How much does 1/4 cup of peanuts make in a ground form?
Thank you for everything that you do Imma. You have taught me so much in cooking African food!
Hi Dawn! It will be about the same. Feel free to use 1/4 of your powdered peanuts. It will still turn out great :)! Do let me know how it works for you.
Yes you can use pork tenderloin.
I haven’t made suya in quite a while. After seeing this article and recipe, I plan to make sirloin suya and serve it with jollof next week.
That’s the perfect combination. And now I’m already hungry. lol. 😀
Made them this evening. For the kiddos it was too hot, but for the adults we enjoyed the heat and savory flavor. Brought back a few memories of my peace corps life in Benin. Going to repeat this with less spice for the kids and regular recipe for us.
Thanks
Chris
Hi Chris,
so happy to hear it was tasty. Less heat would definitely make it more bearable for kids. Thanks for letting me know.
Yes I do.
Wonderful article! We will be linking to thgis particularly great article on our website.
Keep up the great writing.
Thank you! 🙂 I appreciate it.
Thanks alot i will try this. can i use goat/ram/lamb meat? can i use chicken meat? and how thin should i cut the meat.
Not too thin. If you like them moist then cut them a little thick. Any meat will do just fine.
Lovely, I’m going to try this at the weekend 🙂
Awesome! Do let me know how it works out for you. Thanks !
Thank you for this delicious recipe! When I ate suya at the market in Cameroon we dipped our meat into an additional spice blend when we removed it from the fire to eat. I think there were actually two – one more mild and peppery and the other more spicy. Do you know what would typically be in those types of spice blend? I’m trying to figure out if it is the same set of spices as the suya marinade (pepper, onion, garlic) just without peanut. I love your site! Thank you again!
Thanks for the reply.
Hi. I want to start the grill up soon. I have one question as I want to try to make this, but my Liberian friend puts on a gravy like sauce. Any ideas what grill marinade that could be? Thanks for the great recipes when my mother in-law can’t cook for me I still need my fix lol.
Hi Vicky! There are so many different sauce or marinades that you can use. You should make your own marinade with spices that you like- garlic, ginger, soy sauce, chili pepper, onions and herbs. Blend and go from there.
Can I use this same recipe to marinate the beef overnite without affecting the taste? Will the peanut cause the beef to be mushy? I am making suya for a large group and I will like to marinate the beef a day or two before grilling it. Thanks
I don’t see why not since you are going to grilling it. I usually just skewer the beef , refrigerate . When ready I marinate the beef then grill. Let me know how it works out!
Thanks for the reply. Will let you know how it turns out.
Hi, I marinated the beef the night before my “African potlock” and added the ground peanuts to it the next day. Mine turned out a little dry but still had a lot of flavor. I found that it takes less time to marinate than it does to add the beef to the skewers so the next time I cook for a large quantity, I will probably skewer the beef the night before and marinate the next day.
Thanks for the feedback Jeannette. If you want juicy suya. Do not over cook it – cut cooking time and pick a a well marbled beef.
Can you freeze this please?
Yes, you can freeze and reheat until it is warm enough to it.
Hi Immaculate, thanks for ur wonderful recipes. Quick question. Do u live around MD? If yes can one get ur number or a means of getting in contact with u to place an order for some of these ur delicacies? Thanks
Hi Frida, Sorry I don’t live around that area.
Fantastic. It takes very little time to make and doesn’t take much effort. Watch out, i t’s pretty spicy!
Mmm, sounds awesome. Shall try this soon!
Sam, Let me know how it works for you!
No, you can use cayenne pepper.
Nicely made. I have made Suya spice a few times using Kuli Kuli but since I ran out of Kuli Kuli, I’ve been contemplating on using ground nuts. I will try them out this weekend :-))
I have never made suya with kuli kuli before. What a great idea.Let me know how you like them. Thanks for taking the time to comment.
My husband ate most part of it. Thank you.
Best Suya ever. Five stars