Authentic Nigerian Beef Suya

• •1.5 lb beef flank steak or top round, sliced paper-thin against the grain
• •0.5 cup kuli-kuli powder (or defatted roasted peanut powder/peanut flour)
• •1.5 tablespoon ground cayenne pepper or hot ground chili pepper
• •1 tablespoon smoked paprika
• •1 tablespoon ground ginger
• •1.5 teaspoon garlic powder
• •1.5 teaspoon onion powder
• •2 Maggi beef bouillon cubes, finely crushed into powder
• •0.3 teaspoon ground cloves
• •1 teaspoon kosher salt
• •3 tablespoon vegetable oil or peanut oil, for brushing and basting
• •1 medium red onion, sliced into rings (for serving)
• •2 medium roma tomatoes, sliced (for serving)
• •1 cup fresh cabbage, finely shredded (for serving)

Instructions

1. 1

   Submerge wooden or bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.

2. 2

   Prepare the Yaji spice blend by whisking together the kuli-kuli powder, cayenne pepper, smoked paprika, ground ginger, garlic powder, onion powder, finely crushed Maggi cubes, ground cloves, and kosher salt in a wide, shallow dish until thoroughly combined.

3. 3

   Slice the beef across the grain into very thin, long ribbon strips (about 1/8-inch thick). Thread each ribbon onto the prepared skewers in a gentle accordion or wave pattern, flattening the meat slightly with your fingers so it cooks evenly.

4. 4

   Lightly brush both sides of each threaded skewer with vegetable oil. Generously dredge and press the skewered beef into the Yaji spice blend on all sides, ensuring a thick, even crust adheres to the meat. Reserve 1-2 tablespoons of the dry spice blend for final dusting.

5. 5

   Let the seasoned skewers rest at room temperature for 15 to 20 minutes to absorb the flavors, or cover and refrigerate for up to 4 hours.

6. 6

   Preheat a charcoal grill (traditionally preferred for smoky flavor) or a heavy cast-iron grill pan over medium-high heat. Clean and lightly oil the grates.

7. 7

   Place the skewers on the hot grill and cook for 3 to 4 minutes per side, brushing lightly with a touch of oil halfway through cooking, until the beef is cooked through, aromatic, and slightly charred at the edges.

8. 8

   Transfer the hot beef suya skewers to a serving platter or traditional butcher paper wrap. Dust with the reserved dry Yaji spice and serve immediately with sliced red onions, tomatoes, and shredded cabbage.

Chef's Tips

• 💡Partially freeze the beef for 20 to 30 minutes before slicing to make cutting paper-thin ribbons much easier.
• 💡Authentic suya relies on kuli-kuli (dried groundnut cake). If you cannot source kuli-kuli, peanut flour or finely pulsed roasted unsalted peanuts (pressed with paper towels to absorb excess moisture) make the closest substitute.
• 💡Because the meat is sliced very thin, avoid overcooking—keep the heat high and grill time brief to ensure the suya stays tender and juicy rather than dry.