Nigerian Suya Food

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NIGERIAN SUYA



Nigerian Suya image

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

3 teaspoons finely ground roasted peanuts (see below)
1 teaspoon red peppers or 1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
1 onion, peeled and cut into chunks (optional)
1 tomatoes, cut into chunks (optional)
1 sweet green pepper, cleaned and cut into chunks (optional)

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 BEEF SUYA (SPICED GRILLED SKEWERS) RECIPE



Nigerian Beef Suya (Spiced Grilled Skewers) Recipe image

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

For the Yajin Kuli:
1/2 cup (spooned) roasted groundnut/peanut butter powder (40g) (see note)
1 tablespoon (5g) ground ginger
1 tablespoon (8g) sweet paprika
1 tablespoon (10g) onion powder
1 tablespoon (9g) Diamond Crystal kosher salt; if using table salt, use half as much by volume
1 teaspoon (4g) garlic powder
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
For the Suya:
1 pound (450g) beef flank or sirloin steak (see note)
3 tablespoons (45ml) peanut oil, or neutral-flavored oil, such as canola
For Serving:
Red onions, thinly sliced
Tomatoes
Limes, halved
Crisp lettuce
Coriander leaves

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

BEEF SUYA



Beef Suya image

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

1 cup salted peanuts
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 beef tri-tip roast or beef top sirloin steak (2 pounds), thinly sliced against the grain
2 tablespoons canola oil
1 teaspoon salt
1 medium onion, cut into wedges
1 large tomato, cut into wedges
Fresh cilantro leaves

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



Nigerian Suya image

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

1 tablespoon finely ground roasted peanuts
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ pounds beef tri-tip steak, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
¼ onion, cut into bite-size pieces
4 mushrooms, halved

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

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