Authentic Nigerian Beef Suya
Authentic Nigerian Beef Suya skewers featuring thinly sliced beef coated in a fiery, nutty homemade Yaji spice blend made from kuli-kuli, ginger, garlic, and hot chili, grilled to smoky perfection.
Ingredients
- •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 cubes Maggi beef bouillon cubes, finely crushed into powder
- •0.25 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.
Submerge wooden or bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
- 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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux