Where are the Suya lovers, you love eating beef so much you want to start preparing it yourself, or you want to use it for occasions and instead of calling an aboki to do it for you, you rather do it yourself because it is healthier and less expensive. This article is for you because I will be showing you how to make suya, different methods of preparing suya
Ingredients for preparing Suya
- For the Yajin Kuli:
- 1/2 cup (spooned) roasted groundnut/peanut powder(40g) (see note)
- 1 tablespoon ground ginger (5g)
- 1 tablespoon sweet paprika (8g)
- 1 tablespoon onion powder (10g)
- 1 tablespoon Diamond Crystal kosher salt (9g); if using table salt, use half as much by volume
- 1 teaspoon garlic powder (4g)
- 1 teaspoon cayenne pepper powder
- 1/2 teaspoon ground grains of Selim or grains of paradise (optional; see note)
- 1/2 teaspoon ground (African) cubeb pepper (see note)
- 1/4 teaspoon ground cloves
How to prepare suya
For the Yajin Kuli
- In a small mixing bowl, combine all ingredients and whisk to mix thoroughly for about 30 seconds. Set aside
Preparing the Suya
- Wrap beef tightly in plastic wrap and place on a plate or small baking sheet and set in the freezer until the beef is partially frozen and firm to the touch, 15-30 minutes.
- Using a sharp chef’s knife or slicing knife, slice beef against the grain into 2 inches long, 1 inch wide, and 1/8 inch thick strips. (The easiest and most efficient way to do this is to start by portioning the beef into 2 inches wide by 1-inch thick piece, and then slice those pieces crosswise into 1/8 inch thick strips.)
- Place sliced beef in a large mixing bowl and drizzle peanut oil over it. Sprinkle 1/2 cup of yajin kuli over the beef and carefully toss and massage spice rub into beef until it is evenly coated. Cover, place in the refrigerator and allow the beef to marinate for at least half an hour and up to 8 hours.
- Working with one piece of beef at a time, thread beef onto skewers, piercing each piece twice to secure it, then bunching meat tightly together like an accordion.
- Continue threading beef onto a skewer, making sure it’s bunched tightly together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat the skewering process with the remaining beef.
Skewer-Specific Grill Setup
- Set up the grill for skewers, making sure to adjust the distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.
- Place skewers directly over the hot coals, balancing them on top of the bricks, with the handles overhanging the bricks closest to you, and the tips balancing on the farther wall of bricks. Cook, turning frequently until beef is lightly charred, and a piece of beef looks cooked through when removed and cut in half, about 8 minutes;
- if flare-ups occur, move the skewers around as needed to get them away from the flames. Transfer to serving platter and let rest 2-3 minutes. (In Nigeria, the cooked suya is left to rest for a few hours and then reheated over the grills later, which intensifies the flavors.)
Conventional charcoal or Gas Grill
- Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of the coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- Place skewers on the grate and cooks over direct heat, turning once, until charred on both sides and a piece of beef looks cooked through when removed and cut in half, about 8 minutes. Transfer to a serving platter and let rest 2-3 minutes.
- (In Nigeria, the cooked suya is left to rest for a few hours and then reheated over the grills later, which intensifies the flavors.)
- Serve with the reserved yajin kuli, the thinly sliced red onions, tomatoes, lime halves, crisp lettuce, and coriander leaves and tender stems alongside.
