Nigerian Beef Suya Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

½ cup roasted unsalted peanuts (or use ¼ cup peanut powder)

3 tablespoons cayenne (or use ground bird’s eye chilies if you can, or Nigerian hot chili powder - replace with paprika for milder)

1 tablespoon paprika (smoked or sweet)

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons white pepper

1 teaspoon ground ginger

½ teaspoon ground cloves (or nutmeg)

1 teaspoon salt (or to taste)

1 teaspoon Maggi or Knorr bouillon powder (optional, but traditional)

2 pounds beef sirloin or flank steak (thinly sliced against the grain - you can use other cuts of beef)

Vegetable oil (as needed)

Directions

Spice

Make the suya spice. Add roasted peanuts to a food processor, or use a mortar and pestle. Pulse or grind until finely ground but not oily (you don’t want peanut butter). Mix with the remaining spices in a small bowl.

Skewers

If using wood skewers, soak them in water for 30 minutes to prevent them from burning. Skip if using metal skewers.

Slice the beef thinly against the grain (about ⅛–¼ inch thick). Thread onto skewers and brush generously with oil to help the spice mix adhere to the meat. Rub the spice mix generously over the skewered beef, coating well.

Marinate

Cover and marinate for at least 30 minutes (up to overnight) in the refrigerator for best flavor.

Grill

Preheat a grill (charcoal preferred for smoky flavor) to medium-high heat. Grill 3-4 minutes per side, until the beef is tender inside and lightly charred outside. Brush with extra oil + spice mixture or sprinkle with extra suya spice half way through for extra flavor.

Serve and enjoy.

Nutrition

• Calories: 289 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Cholesterol: 89 mg
• Sodium: 614 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 38 g