BEEF SUYA
My Nigerian brother-in-law introduced me to beef suya, a very spicy street food that's popular in western Africa. I was intrigued when I found out the spice rub is made from ground peanuts and a blend of different seasonings. After lots of experimenting, I came up with my own version. -Elena Iorga, Irvine, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined., Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade., Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato and cilantro.
Nutrition Facts : Calories 329 calories, Fat 21g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
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
WEST AFRICAN BEEF KABOBS
Steps:
- In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, all spice, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
- Transfer the sauce from the blender to a large bowl. Add the beef to the sauce and toss to coat. Cover and refrigerate for 20 minutes to allow the beef to marinade.
- When ready to grill, thread the beef onto wooden or metal skewers. Pour any leftover marinade on top of the beef kabobs.
- Preheat the grill to medium-high heat, and grease the grill with cooking spray.
- Cook on the preheated grill, flipping once, until meat is browned, about 10-15 minutes.
Nutrition Facts : Calories 249 kcal, Carbohydrate 6 g, Protein 27 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 69 mg, Sodium 428 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF SUYA
Suya is a popular Nigerian street food made of thin strips of meat that are seasoned, skewered and grilled. The term "suya" can refer to the preparation technique or the resulting dish, and can apply to other meats, such as goat and chicken. This recipe is similar in style to the suya made from a fattier cut of beef called tozo, which comes from the hump of the zebu cattle, found in northern Nigeria. A well-marbled piece of boneless short rib is a great substitute. Ask your butcher to thinly slice the meat into strips, or pop it into your freezer for 30 minutes and use a sharp knife to slice. Suya spice, or yaji, is available online or at African groceries, or you can make your own (see Tip).
Provided by Yewande Komolafe
Categories dinner, barbecues, finger foods, meat, skewers and kebabs, main course
Time 30m
Yield 4 servings (Makes 12 skewers)
Number Of Ingredients 10
Steps:
- Lay several strips of meat on a piece of plastic wrap, leaving about 1/2 inch between each slice, and top with another piece of plastic wrap. Pound the meat strips with a rolling pin or the bottom of a heavy frying pan until 1/8-inch thick. Repeat this process until all the meat has been flattened. Set aside.
- In a medium bowl, combine 1/4 cup peanut oil and 2 tablespoons suya spice blend with ginger and garlic. Add beef, toss to coat and season with 2 teaspoons salt. Cover with plastic wrap, and let marinate in the fridge for 4 to 12 hours.
- Heat a gas grill or grill pan over medium-high, and brush with peanut oil.
- Skewer the beef pieces on 12 individual presoaked wooden or metal skewers, wiping off any excess marinade. Brush the meat generously with more peanut oil and set the skewers on a baking sheet.
- Working in batches if necessary, grill the beef skewers until meat is cooked through and lightly charred on both sides, 3 to 4 minutes per side. Transfer the skewers to a platter and sprinkle with more suya spice blend. Repeat until all the beef has been grilled.
- Place the tomato and onion slices in a bowl and squeeze lime juice all over. Season with salt and allow to sit for 10 minutes. Strain any excess liquid.
- Top skewers with red onion and tomatoes, sprinkle with toasted peanuts, and serve with additional suya spice, for dipping.
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
BEEF SUYA
Scents are something normally associated with memory and nostalgia. As a child, I remember the wafting aroma of suya dancing down the street in Nigeria. This dish will be a showstopper and flavor bomb, something your guests will take with them in their memory bank too.
Provided by Kwame Onwuachi
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Make the spice blend. In a small bowl, combine all the spice blend ingredients until incorporated. Reserve 3 tablespoons for garnish.
- Prepare the suya. Place the beef in a large bowl. Add the spice blend and mix well to coat the meat. Cover the bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour if time allows.
- Place a grill pan over medium-high heat. Brush the grill pan with oil. Grill in batches, turning occasionally, until cooked through, 2 to 3 minutes. Sprinkle with the remaining 3 tablespoons spice blend.
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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- Add the peanuts, ginger, black pepper, white pepper, garlic powder, cayenne pepper, salt, and nutmeg to a blender and blend for a minute or so until it forms a coarse powder. Careful not to blend too much to avoid the peanuts turning into peanut butter. Transfer the suya powder onto a flat surface and spread it out.
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