World Cuisines

Suya

Nigeria

The skewers of the northern grill: thin strips of beef (or chicken, ram) dusted in yaji — a fiery peanut-spice rub — grilled and served with onions, tomatoes and cucumber.

What it is

The skewers of the northern grill: thin strips of beef (or chicken, ram) dusted in yaji — a fiery peanut-spice rub — grilled and served with onions, tomatoes and cucumber. Ingredients: beef, yaji spice (ground peanuts/kuli kuli, ginger, cayenne, grains of paradise, salt), onions, tomatoes, cucumber, oil. Recipe: 1) Slice beef thin; press yaji into every surface. 2) Rest so the rub clings. 3) Grill over charcoal, basting lightly with oil, until charred at the edges. 4) Rest; slice. Serve: over newspaper or foil with raw onions and more yaji for dipping — the mallam's suya spot is Nigeria's night kitchen. Flavor: nutty, fiery, smoky. History: suya comes from Hausa grill masters of the north; the yaji rub's peanut base ties it to the groundnut belt. See also: Jollof Rice (Nigerian), Egusi Soup.

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