Suya (Spiced Grilled Beef Skewers)
The Quirky Foodster Team
Ingredients
- Beef sirloin or flank, thinly sliced — 600 g (1.3lb)
- Ground roasted peanuts (or peanut powder) — 3 tbsp
- Paprika — 1 tbsp
- Cayenne pepper (or to taste) — 1/2 tsp
- Ground ginger — 1/2 tsp
- Garlic powder — 1/2 tsp
- Onion powder — 1/2 tsp
- Stock powder or salt — 1 tsp
- Vegetable oil — 2 tbsp
- Sliced onion and tomato, to serve
Method
- Thread the thinly sliced beef onto skewers, weaving back and forth for even cooking.
- In a bowl, mix the ground peanuts, paprika, cayenne, ginger, garlic powder, onion powder and stock powder to make the suya spice (yaji).
- Brush the beef skewers lightly with oil, then generously coat with the spice mix on all sides, pressing it in to adhere.
- Marinate for at least 1 hour in the fridge, or up to overnight for deeper flavour.
- Grill over hot coals or a griddle pan for 3-4 minutes per side, until charred at the edges and cooked to your liking.
- Serve hot with extra spice mix on the side, sliced onion and tomato.
Introduction: Suya, thin strips of beef coated in a spiced peanut rub and grilled over open flame, is a popular evening street food across Sierra Leone, often sold by vendors with a signature smoky char and a generous dusting of yaji spice.
Cultural Background: Suya, thin strips of beef coated in a spiced peanut rub and grilled over open flame, is a popular evening street food across Sierra Leone, often sold by vendors with a signature smoky char and a generous dusting of yaji spice. It's a favourite for socialising after work, typically enjoyed standing at the vendor's stall with friends, wrapped in newspaper or paper and dipped in extra spice or sliced onion and tomato.
Tips: Slicing the beef thinly and against the grain keeps the skewers tender. Keep a little extra spice mix aside to sprinkle on just before serving for a fresh hit of flavour.
Variations: Use chicken or lamb in place of beef. Adjust the cayenne up or down to suit your spice tolerance. Firm tofu or mushroom skewers coated in the same spice mix make a good plant-based alternative, grilled until charred.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat briefly on a hot griddle pan or under the grill for 2-3 minutes per side.
Nutrition: Per serving: approx. 320 kcal, 32g protein, 5g carbohydrate, 19g fat
FAQs:
Q: What is yaji spice?
A: Yaji is the name for the distinctive ground peanut and chilli spice blend used to coat suya, and it can be made in batches and stored for future use.
Q: Can I make suya without a grill?
A: Yes — a hot griddle pan or the grill setting on your oven both work well, though a charcoal grill gives the most authentic smoky flavour.
- Beef sirloin or flank, thinly sliced — 600 g (1.3lb)
- Ground roasted peanuts (or peanut powder) — 3 tbsp
- Paprika — 1 tbsp
- Cayenne pepper (or to taste) — 1/2 tsp
- Ground ginger — 1/2 tsp
- Garlic powder — 1/2 tsp
- Onion powder — 1/2 tsp
- Stock powder or salt — 1 tsp
- Vegetable oil — 2 tbsp
- Sliced onion and tomato, to serve
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