”Oh Suya suya! when shall I eat suya ooo?…”
These were the words that greeted me as I walked into my living room. Lying on a comfy chair was my pregnant colleague, ranting about how badly she craved for suya and how she wished there was a suya mallam on my street.
”Abi oo!” I replied , as I recalled my favorite Mai suya joint.
Nigerian Suya is one meat snack that speaks for itself. It is
popularly prepared with beef fillets, but it is not unusual to see Suya Mallams with a variety, which may include cow liver, kidney,
chicken cuts and gizzard.
I remember how badly I craved for spicy foods too, during my preggy days, so I understood her cravings and decided to give her a surprise. Luckily, I had prepared a batch of suya spice, not long ago and was glad to put it to good use.
As soon as the aroma of the grilling suya filled the house, I couldn’t help the nostalgic feeling that crept in, as I remembered my Suya adventures back home in motherland. Yeah, good memories..#happysigh!
Well dearie, here’s how to prepare suya at home. Enjoy!
Nigerian Suya Ingredients
– Beef OR Chicken (as much as you need)
– Suya spice or suya pepper ( 2 tablespoonful per 100 gram meat used)
– Groundnut Oil(also known as peanut oil and smells&tastes like peanut/groundnut)
– Salt or crushed Stock cube (to taste)
– Onion slices
– Tomato slices
You’ll also need:
– Wooden or Metal/Iron Skewers
– Cooking Brush(for oiling the meat)
Tips and notes:
* Groundnut/peanut oil is very common in the Northern parts of Nigeria, but in the absence of this oil, feel free to make use of canola oil or sunflower oil
* Suya spice is usually sold in most Nigerian markets, but if you live outside Nigeria, you can get it at any Nigerian food store in your vicinity.
Also make sure you have sufficient suya spice, because you’ll have to dredge the meat in it.
* Be aware that metal/iron skewers get really hot and stay hot while making Nigerian suya, so protect your hands while handling or simply stick to the wooden skewers.
1. First, soak the wooden skewers in warm water for at least 1 hour before use.
This helps to avoid wood splits and prevents the skewers from getting overly burnt while the suya grills.
If using metal skewers, grease with ooil before use.
2. Now cut the beef or chicken into thin fillets. If you are not able to get the fillets very thin, you can place each one on a flat work table and flatten with a meat pounder(tenderizer) or beat it lightly with a rolling pin, until it is as thin as you want.
3. Take out the skewers from the water, and carefully insert the meat fillet through it, making sure that the meat is not longer than the skewer(now, this is your skewered suya meat)
4. In a small bowl, mix the oil and a little salt(or crushed stock cube) together.
Then dip in the brush, and carefully brush the skewered suya meat generously with the oil mix.
5. Now pour the suya spice into a tray, and dredge the skewered suya meat in the spice, making sure that all parts of the meat is well covered with the suya spice.
Transfer all the spiced suya meat into another tray, cover with a plastic film or foil paper and leave in a cool place to marinate for at least 45 minutes.
The longer you marinate the meat, the better.
6. At about 10 minutes before the marinate time is over, preheat the oven grill at 180º C (350 ºF) or if your grill has no heat setting, simply preheat it on medium for 10 minutes.
7. Now, place the marinated spiced suya meat onto the grill rack, arrange them in a way that the hanging meat on the stick, stays flat on the rack .
Grill the first side for about 15 minutes, then brush a little of the oil mix on it and continue grilling for another 10 minutes. Then flip over and repeat the process for the other side.
When the suya is done, you can choose to cut into tiny pieces or leave it on the skewer, sprinkle with extra suya spice(if you like) and serve with onion and tomato slices or your accompaniment of choice.