How to Make Nigerian Suya at Home (Oven or Grill)
Smoky, spicy and nutty, suya is Nigeria's favorite street food. Thin strips of beef are coated in yaji, a spice rub made with ground peanuts and hot pepper, then grilled over an open flame and served with sliced onions and tomatoes. You don't need a street-side grill to make it. Here's how to make suya at home in the oven or on a grill.
Serves
4
Marinate
1 hr+
Cook
15 min
What is suya spice (yaji)?
Yaji is the heart of suya. It's a blend of roasted ground peanuts (kuli kuli), dried chili pepper, ginger, garlic, onion powder, paprika and bouillon. The peanuts give it that nutty crust, and the pepper gives it the kick. You can make your own, but most Nigerian homes use a ready-made suya mix.
Ingredients
For the suya (serves 4)
- 1.5 lb beef (sirloin, flank or ribeye), sliced very thin
- 4 to 5 tbsp suya spice (yaji), plus extra for sprinkling
- 2 tbsp vegetable or groundnut oil
- 1 Maggi cube, crushed (optional)
- Salt to taste
- Wooden or metal skewers (soak wooden ones in water for 30 minutes)
To serve
- Sliced red onion
- Sliced tomatoes
- Shredded cabbage or cucumber (optional)
- Extra suya spice on the side
How to make suya
- Slice the beef thin. Partly freeze the beef for 30 minutes so it's easier to cut into thin strips, about 1/4 inch thick, against the grain.
- Season. Toss the beef with the oil, crushed Maggi, a pinch of salt and most of the suya spice until every piece is coated.
- Marinate. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
- Skewer. Thread the strips onto skewers in a zigzag, like ribbon.
- Grill or bake. On a grill: cook over medium-high heat for 3 to 5 minutes per side. In the oven: bake on a rack at 450°F for 10 to 12 minutes, turning halfway, then broil for 2 minutes for a charred finish.
- Dust again. Brush with a little oil and sprinkle with more suya spice as soon as it comes off the heat.
- Serve hot with sliced onions, tomatoes and extra spice on the side.
Peanut allergy? Traditional yaji contains ground peanuts, so suya is not safe for anyone with a peanut allergy. Always check the spice mix label.
Tips for authentic suya
- Thin is everything. Thin slices soak up the spice and cook fast without drying out.
- Don't skip the rest. The longer it marinates, the deeper the flavor.
- High heat, short time. You want charred edges and juicy centers.
- Try other meats. Chicken thighs, ram, liver and even shrimp are all delicious suya-style.
What to serve with suya
Suya is usually eaten on its own as a snack, wrapped in paper with onions and tomatoes. It's also great with jollof rice, fried plantain (dodo), yam fries or kelewele, and a cold Malta or Chapman.
Shop suya ingredients
Suya Mix (Yaji)Ready to rub →
Nayasa Suya SpiceClassic blend →
Kulikuli AlakoweFor homemade yaji →
Maggi Seasoning CubesSeasoning →
In Chicago? Pick them up at our store at 1651 E 87th St, or shop all spices online with fast U.S. shipping.
Suya questions
What cut of beef is best for suya?
Sirloin, flank steak or ribeye. They're tender enough to cook quickly and slice thin easily.
Can I make suya without a grill?
Yes. A hot oven with a final 2 minutes under the broiler gives you great charred suya. An air fryer at 400°F for 8 to 10 minutes also works.
How spicy is suya?
It's usually quite spicy. Use less suya spice in the marinade and add more at the table if you prefer it milder.
How do I make suya spice at home?
Blend roasted peanuts or kuli kuli into a coarse powder, then mix with dried chili, ginger, garlic powder, onion powder, paprika and a crushed seasoning cube.
