Suya (spicy skewered beef) is probably the most popular meat snack in the Nigerian community, it is quite affordable and easy to get access to if you know the right suya spots. People have been really innovative with this food from incorporating the spice in making Sharwama to eating it with various combination of food such as suya and bread, suya and noodles and my personal favorite suya and jollof rice .Aside the fact that suya is roasted beef or chicken the peculiar thing about it, is the spice it is dressed with, this spice gives it a unique taste and aroma that distinguishes it from any other meat snack. Well in the spirit of empowering ourselves, let’s find out how suya spice and beef suya is prepared.
- ½ cup grounded Kuli Kuli (Substitute roasted groundnut powder )
- ½ cup Ginger Powder
- ¼ cup Chilli Powder
- ¼ cup Paprika Powder**
- ¼ cup Onion Powder
- ¼ cup Garlic Powder
- 1 table spoon sea salt
** Paprika powder in this context is ground dried tatashe (bell pepper), very similar to ground pepper (shombo). This helps to give the suya spice a more “Red” and bright appearance instead of the dull brown color.
- Combine all of the ingredients thoroughly
- Store in an air tight container for future use
MAKING BEEF SUYA
- Salt to taste
- Suya Spice Mix
Thinly slice the beef. Combine with salt and suya spice and arrange on bamboo skewers. Grill or bake until beef is cooked through. Serve with fresh tomatoes and onions.
Notes for Making Beef Suya:
- The best cut of beef for suya kebab is Top sirloin or similar cuts with reasonable amount of fat (this is necessary so the meat doesn’t dry out)
- Combine prepared meat for suya with a little salt and maggi prior to use
- The thinner your slice your meat, the less time it needs to cook
- If using a non-fatty cut of meat, bast the suya with some oil during the cooking process
- You may incorporate suya spice at the start of cooking but my personal preference is midway through or at the end
Recipe gotten from http://www.9jafoodie.com