Nigerian Suya is a very popular spicy street food usually patronised by West Africans.
Suya is also eaten in Sudan and is referred to as "Agashe". It can be made with either ram, kidney, skewered beef, liver, or chicken.
Suya which in English is usually called kebab in English originates from the Northern parts of Nigeria and Niger.
In Ghana, suya is referred to as chichinga.
Most often, suya is sold as a snack in the evening because the vendors usually prepare it during the day.
Learn how to also make your own beef suya at home below.
Nigerian Beef Suya
1 cup of salted peanut
2 teaspoons onion powder
2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 beef thinly sliced into small chunks
Fresh cilantro leaves
1 large tomato, cut into wedges
1 medium onion, cut into wedges
2 tablespoons canola oil
1 teaspoon of salt
Some paprika powder
Blend peanuts, paprika, onion powder, ginger, pepper flakes and garlic powder until evenly mixed.
Put beef in bowl and drizzle with oil. Add a little bit of salt and toss to coat. Add peanut mixture; turn to coat. Cover and put in fridge for about two hours.
Thread beef onto wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, usually 10-15 minutes. Don't forget to turn occasionally. Serve with paprika, onion, tomato and cilantro sprinkled on suya.
Enjoy your Nigeria beef suya with a chilled drink.