Suya: Step-by-Step Recipe, Ingredients, How to Cook at Home

What Is Suya?

If there’s one street food that defines West Africa’s love affair with beef, it’s suya. Originating in Nigeria, suya is a grilled beef skewer marinated in a fiery peanut-based spice rub called yaji. The meat is thinly sliced, coated in a dry or wet marinade, and grilled over open fire — resulting in something smoky, spicy, nutty, and deeply satisfying.

My First Encounter With Suya

I still remember my first bite of suya. I was walking through a night market in Lagos, heat rising from makeshift grills, the air thick with chili smoke and charred meat. A man with a weathered apron handed me a greasy paper wrap — inside, a few glistening skewers topped with raw red onions and slices of tomato. I took a bite, and bam — my mouth lit up. It was spicy, but not just hot — there was ginger, garlic, toasted peanuts, and something earthy I couldn’t name. I was hooked.

Ingredients: What Makes Suya Special

The magic of suya lies in the spice blend, or yaji. This isn’t your standard barbecue rub. Here’s what goes into it:

• Roasted ground peanuts (unsweetened)
• Cayenne pepper or African chili powder
• Ground ginger
• Garlic powder
• Onion powder
• Paprika (for color)
• Bouillon powder or Maggi cube (very West African)
• Salt to taste

Yaji is rubbed generously over the meat — sometimes dry, sometimes mixed with oil or vinegar to form a paste.

Choosing the Right Beef

Suya works best with lean cuts that grill quickly and slice thinly. I recommend:

• Sirloin
• Top round
• Eye of round

You don’t want thick chunks — slice against the grain into thin strips, about 1/4 inch thick. Tenderize lightly if needed.

How to Make Suya at Home

Ingredients

• 1.5 lb beef (sirloin or round), sliced thinly
• 1/2 cup roasted unsalted peanuts (ground into powder)
• 1 tbsp cayenne pepper
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp bouillon powder
• Salt to taste
• 2 tbsp vegetable oil
• Bamboo skewers (soaked in water)

Instructions

1. Make the yaji: Blend the peanut powder with all the spices until uniform.
2. Marinate: Toss the beef strips in oil, then coat heavily with the yaji mixture. Let it sit for at least 1 hour, ideally overnight in the fridge.
3. Skewer: Thread beef onto soaked skewers — accordion-style for better char.
4. Grill: Use a hot charcoal grill if possible. Otherwise, a cast-iron pan or oven broiler works. Grill 2–3 minutes per side, until nicely charred.
5. Serve: Top with raw sliced onions, tomatoes, and extra yaji on the side.

Tips From a Chef

• Want more char? Press the skewers flat onto the grill and don’t move them for a minute.
• No peanuts? Use store-bought peanut powder or PB2 (unsweetened only).
• Make it milder? Reduce cayenne and add smoked paprika for a deeper flavor.

Suya for Americans: What to Serve It With

In West Africa, suya is eaten with nothing but onions and a cold beer. But if you’re serving a crowd:

• Flatbreads like pita or naan
• Cucumber salad with vinegar
• Roasted plantains
• Coconut rice or jollof rice

It also makes a killer filling for wraps or tacos.

Calories and Nutrition (per skewer)

Suya for Weight Loss?

Absolutely. Use lean beef, reduce oil, and serve with vegetables. One skewer gives a high-protein, low-carb kick — perfect for keto or high-protein diets.

FAQ — Suya: Common Questions Answered