NIGERIAN SUYA
One of my favorite memories of Nigeria was Suya. It was sold beside the road, a nigerian vendor with sticks of meat over a brazier. They servied it with a piece of paper and cayenne pepper. I overlooked the raw meat on the side of the road and just figured the heat would kill anything that should not be there. It was delicious. Serving size is a guestimate. Traditionally you don't use the vegetables
Provided by MarraMamba
Categories Nigerian
Time 25m
Yield 2 lbs
Number Of Ingredients 11
Steps:
- Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
- If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
- Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
- Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
- Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
- Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).
Nutrition Facts : Calories 3113.1, Fat 325.6, SaturatedFat 134.2, Cholesterol 449.5, Sodium 1339.7, Carbohydrate 4, Fiber 1.4, Sugar 0.6, Protein 39.4
NIGERIAN SUYA
This simple, spicy kebab dish allows you to replicate the delicacy sold by Nigerian street vendors.
Provided by Slappo
Categories World Cuisine Recipes African
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
- Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
- Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 5.4 g, Cholesterol 158.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 47.3 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 2.5 g
MARKET SUYA (NIGERIAN SKEWERS)
A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger, and more. While they're most often served simply with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.
Provided by Kwame Onwuachi
Categories Dinner Skewer Beef Shrimp Seafood Shellfish Chicken Peanut Hot Pepper Tomatillo Milk/Cream Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- Make the spice blend:
- In a small bowl, combine all the spice blend ingredients until incorporated.
- Prepare the suya:
- In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.
- Make the soubise:
- Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.
- In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.
- To finish:
- Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.
SUYA (NIGERIAN CHICKEN SKEWERS)
Make and share this Suya (Nigerian Chicken Skewers) recipe from Food.com.
Provided by IngridH
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients together.
- Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to sit for 5 minutes.
- Thread the chicken onto skewers and brush with the oil.
- Grill or broil for 3 minutes on each side, or until chicken is cooked through.
- Note: if using wooden skewers, soak them for at least half an hour before using to avoid burning!
NIGERIAN BEEF SUYA (SPICED GRILLED SKEWERS) RECIPE
Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with raw onions, tomatoes, cilantro, lettuce, and freshly squeezed lime juice.
Provided by Ozoz Sokoh
Categories Mains Quick and Easy
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- For the Yajin Kuli: In a small mixing bowl, combine groundnut/peanut butter powder, ground ginger, sweet paprika, onion powder, kosher salt, garlic powder, cayenne pepper powder, ground grains of selim (if desired), cubeb pepper, and ground cloves. Whisk to mix thoroughly, about 30 seconds. Set aside.
- For 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 to 30 minutes. Using a sharp chef's knife or slicing knife, slice beef against the grain into 2-inch-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-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.)
- Place sliced beef in 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 refrigerator, and allow beef to marinate for at least 30 minutes and up to 8 hours.
- Working with one piece of beef at a time, thread beef onto skewers, piercing each piece through twice to secure it, then bunching meat tightly together like an accordion. Continue threading beef onto 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 skewering process with remaining beef.
- If Using Skewer-Specific Grill Setup: Set up grill for skewers, making sure to adjust 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 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 to 3 minutes (see note).
- If Using 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 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 grate and cook 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 serving platter and let rest 2 to 3 minutes.
- For Serving: Serve with reserved yajin kuli, thinly sliced red onions, tomatoes, lime halves, crisp lettuce, and coriander leaves and tender stems.
Nutrition Facts : Calories 145 kcal, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 325 mg, Sugar 2 g, Fat 7 g, ServingSize Makes 12 skewers, UnsaturatedFat 0 g
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- Cut the steak across the grain into thin strips. Add stock cube, half of the suya spice, and salt to the beef strips. Mix well, cover with clingfilm and leave in the fridge to marinate for at least 30 minutes.
- Bring out the marinated beef and thread on pre-soaked skewers. Apply the remaining half of suya spice all over then brush with oil.
- Arrange the skewered beef on an oven rack then grill in the oven at a temperature of 175C (fan) for 15 minutes. Turn the beef to the other side and grill for another 10 minutes.
- Bring out of the oven, remove Suya from skewers, sprinkle with more suya spice, and serve with sliced onions, tomatoes, and cucumbers. You can also add cabbage. Enjoy delicious, nutty, tasty, smokey Nigerian suya.
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5/5 (1)Category Main CourseServings 6Total Time 35 mins
- In a bowl, combine the garlic and onion powders, smoked paprika, ginger, nutmeg, white pepper, Cayenne pepper, peanuts and bouillon cube. Set aside.
- Slice meat in pieces of about 1 to 2 inches (2,5-5 cm) and to a thickness of approximately 1 inch / 2,5 cm (or in 1 inch cubes).
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- In a food processor, grind the peanuts into a fine powder (scrape the sides with a spatula to loosen the sticking nuts). Drizzle in the oil and blend until you get a thick, creamy consistency.
- Stir the spices into the peanut paste, mixing well. For really spicy hot suya, use more cayenne pepper. Adjust as required.
- Cut meat against the grain into very thin and flat slices. If your cut of meat is not thick enough, you may cut it into chunks instead.
- Dip and roll the meat in the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for a few hours or overnight.
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- 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.
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- Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
- Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan
- In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi.Place it on a plate , Set aside
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- Remove and discard the seeds, then place the pods into a liquidiser with the peanuts and spices.
- Crumble in the stock cube, then blitz for 5 to 10 minutes to a rough powder, stopping and stirring the mixture from time to time.
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