A favourite in West Africa, Suya is a type of shish kebab (roasted or barbecued skewered meat). It originated with the Hausa people in northern Nigeria and Niger. The dish is so popular in Nigeria you’re likely to find a Mai Suya (suya vendor) on every street corner in the major cities and towns. The meat is rubbed-in with tankora, a dry spice mix of powdered African groundnuts, cayenne pepper, ginger, and paprika. While Suya is usually made with beef, you can also use chicken, veal, fish, and vegetables.
Recipe by: GOLD Restaurant
Serves: 6 (starter or snack)
Preparation: ½ hour
Cooking: 15 minutesto prevent them from burning when cooking.
T = Tablespoon
t = teaspoon
- 450g frying steak (can also use flank, sirloin, topside)
- ½ t sugar
- 1 t garlic powder
- 1 t ground ginger
- 1 t paprika
- 1 t ground cinnamon
- 1 pinch chilli powder
- 2 t onion salt
- ⅓ cup peanuts, finely crushed
- Vegetable oil for brushing
- Six satay sticks (wooden skewers)
- Cut steak into 6 strips approximately 2.5 cm wide and 5 mm thick. Place in a bowl or shallow dish.
- Mix sugar, garlic powder, spices, onion salt and crushed peanuts together in a small bowl. Coat the steak with the mixture until completely covered.
- Thread coated steak strips on to satay sticks, pushing the meat close together.
- Place in a shallow dish, cover loosely with foil and leave to marinade in a cool place for 1 – 2 hours.
- Preheat a grill or barbecue.
- Brush the meat with a little oil and then cook on a moderate heat for about 15 minutes until evenly browned on both sides.
Serve hot with a flavoursome peanut satay sauce.
Tip: Soak your satay sticks in water for 5 hours