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Suya is a spicy, smoky, nutty and tender grilled or charred skewed beef. It’s a street food often served with sides like roasted plantains, onions and some veggies. Sometimes, I wonder who dosen’t love Suya, because the flavor alone is one of a kind. Suya originated in Nigeria and nowadays, it’s enjoyed in many parts of the world especially in Cameroon. In Cameroon we call it “SOYA” but it’s name of origin is SUYA. Can also watch full VIDEO HERE.

SUYA SPICE:

Suya spice is a hot blend of peppers, peanut and many spices. Often used for the beef, chicken and even fish. It can be either homemade or store bought. Check full recipe HERE. Or check recipe card for suya spice ingredients.

Ingredients for Suya:

Beef: Beef is the first option when it comes to making suya. I sometimes use chicken. My favorite cut for the beef is, eye of round, ribeye or sirloin.
Peanuts: Adds up a nutty flavor which makes it special.
Seasonings and spices: Seasoning powder, salt and hot peppers always gives suya that special taste. For the contry onion spice (rondelles, oulum), if you don’t have it, skip, but the Cameroonian in me can’t miss it.

Important Tips;

Soak Skewers in water for 30 minutes to avoid burning.
Preheat Oven to 400 degree F and line baking pan with aluminum foil or parchment paper. I sometimes suspend the skewed beef using a rack on the baking pan.
If using raw peanuts, patch peanuts in a hot pan on medium heat for about 15 minutes until light or golden brown. Can also patch or roast in the oven. When cooled, peel and roughly ground or process. Be careful not to over blend, like it will become peanut butter. To skip this process, buy already roasted peanuts.
Mix peanuts and other spices in a bowl.
Cut the beef into thin slices.
Season sliced beef with oil and some of the mixed spices, also save some spices to rub on the skewed beef before grilling.
To apply oil before grilling, use oil spray or sprinkle little oil to avoid beef from drying. Avoid using a brush, like it will brush off the rubbed spices.
Grill in oven, air fry, or char grill.

Beef Suya Recipe

Spicy and tender skewed beef. If you want to expand your African cuisine repertoire, you must try out the delicious Beef Suya recipe! This meal is a classic street food, and it's loved for its unique flavour and spiciness.

5 from 1 vote

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Course: Appetizer, Main Course, Snack

Cuisine: African, Cameroon

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: People

Calories: 350kcal

Author: Claudy

Ingredients

½ kg Beef Sliced into flat small sizes
1 tbsp. Cayenne pepper
2 Maggi cubes
1 tbsp. Paprika
2 tsp. Onion powder
1 tsp. African nutmeg
1 tsp. Black pepper
2 tsp. Garlic powder
2 tsp. Salt
1 tsp. Cloves
3 tbsp. Ground roasted peanuts
½ tsp Contry Onion optional
½ cup Cooking oil

Instructions

Preheat oven to 400°F.
Place the beef on the cutting board and cut it into ½ cm thick or flat chunks, and place it in a large bowl.
Add Maggi cubes and all the spices in a medium bowl, and mix until everything combines well.
Drizzle oil on the beef, then sprinkle about 1 tbsp of the spice rub and mix using your hands until there is an even coating. Sprinkle the remaining spice rub on a plate.
Thread three or four beef chunks on the wooden skewer and dredge both sides on the spice rub. Repeat until all the beef is utilized.
Place the beef on the grill pan and apply the oil using a mist of spray or a bottle then apply oil spray and repeat for the other side.
Place in the oven for 10 to 12 minutes at 400 degrees F on Bake. Then remove from oven and flip sides, place in the oven again and cook for another 5 to 7 minutes. Can use a BBQ machine or charcoal grill on medium heat same time.
When beef is ready, remove it from the oven, transfer it to the serving tray and serve with your sides.