Suya at home, here are the steps

Suya is literally everywhere in Nigeria, and it’s hard to resist. If you’ve ever been to Nigeria and never had suya, you’ve missed out on a culinary experience like no other.

You can try this at home especially in this season with your family.

 

INGREDIENTS

Beef: My favorites are flank steak, skirt steak, sirloin, and topside

Yaji spice: A delicious blend of peanut-based spice. I have a simple recipe for it.

Oil – Peanut oil is preferred but not mandatory. You can use any other oil of your choice

Others: Salt, bouillon, cayenne pepper

 

METHODS OF HOW TO MAKE BEEF SUYA AT HOME

Before you start, be sure to soak your skewers in water for at least 30 minutes. If you plan to grill outdoors, it’s best to soak overnight.

 

The preparation of suya always begins with the meat. Be sure to slice the meat as thinly as you can. I always tell my butcher to do that for me. Then I cut it into small pieces before marinating it.

 

Also, depending on the cut of meat I choose, I sometimes tenderize before cooking, so make the meat a little tender.

 

Next, I season the beef with salt, bouillon, and a bit of cayenne pepper. Add the oil and mix well, then cover and leave in the refrigerator to marinate for at least one hour. You can as well leave overnight. This will allow for better flavor absorption.

 

Note: Cayenne pepper is optional. If you don’t like spicy food or if your yaji spice is spicy, you can skip it.

 

Thread the meat onto skewers, about 4 to 5 pieces on each skewer, making sure that each piece of meat is touching the other pieces (this will help keep them from drying out).

 

Put the yaji spice ( a little at a time) in a pan or bowl big enough to accommodate the skewered beef, then place the meat on the plate to coat the two sides with the spice.

 

Once all the skewered meat are well coated, arrange them on a wire rack placed over a large tray and roast in the oven.