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Beef suya
Also known as suya · tsire suya · nigerian beef suya · suya skewers
Beef skewers crusted with yaji — ground peanuts, ginger and chilli — grilled over open flame, raw onion beside. Smoky, nutty heat.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 34 g |
|---|---|
 Carbs | 17 g |
 Fat | 24 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- skewers — metal, or wooden ones soaked half an hour
- a spice grinder or a pestle and mortar for the yaji
Ingredients
Serves 2 · dimmer marks are storecupboard
- 250gbeef sirloin
- 40gpeanuts — roasted and unsalted
- 1 tbspoil
- 2 tspground ginger and paprika
- 1 tspchilli powder
- 1onion
- 2tomatoes
- to tastesalt
Method
6 steps
soak · 30m walk awayWooden skewers under water, if that is what you have.
blend · 5mPeanuts ground to a coarse powder with the ginger, paprika, chilli and salt. Take it too far and the oil comes out and it turns to paste, which will not dust.
chop · 12mBeef half-frozen if it will cooperate, then sliced as thin as possible across the grain and threaded onto the skewers in loose ribbons rather than tight blocks.
fold · 3mBrushed with the oil and dusted with about a third of the yaji.
grill · 6mOver the hottest heat available, close to it, turned every minute or so. Thin beef takes four or five minutes in total and is dry at seven.
finish · 3mThe rest of the yaji thrown over the moment they come off, while they are still steaming and it can stick. Raw onion rings and tomato wedges alongside, and nothing else.
Worth knowing
Suya is northern Nigeria’s night-market signature, and every mai suya guards his yaji blend like a family deed.
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