Suya is a beloved Nigerian street food; spicy, smoky, and utterly delicious.
Traditionally, it is prepared by grilling marinated meat on skewers over an open flame. But what if you don’t have a grill?
No worries! You can make mouthwatering suya right in your kitchen using a frying pan.
This guide will walk you through the process.
What Is Suya?
Suya is a popular Nigerian dish originating from the Hausa people of northern Nigeria.
It is made by marinating thin slices of meat, typically beef, chicken, or goat in a spicy peanut-based rub known as yaji.
The marinated meat is then grilled and served with sliced onions, tomatoes, and spicy pepper sauce.
While traditionally grilled, suya can be made at home using a frying pan without compromising on taste.
Ingredients You will Need
For the Suya Spice Mix (Yaji):
- 1 cup ground peanuts (unsweetened and oil-free)
- 1 tablespoon ground ginger
- 1 tablespoon paprika or cayenne pepper (adjust to your spice preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon bouillon powder (optional, for extra flavor)
For the Meat:
- 500g beef (sirloin, flank, or tenderloin), thinly sliced
- 2–3 tablespoons vegetable oil (for brushing)
For Serving:
- Sliced onions
- Sliced tomatoes
- Sliced cucumbers
- Fresh coriander leaves (optional)
- Lime wedges (optional)
Step-by-Step Instructions
1. Prepare the Meat
- Slice the Meat: Using a sharp knife, cut the beef into thin strips, approximately 1/4 inch thick. This ensures the meat cooks evenly and absorbs the marinade well.
- Skewer the Meat: Thread the meat slices onto wooden skewers. If you don’t have skewers, you can cook the meat directly in the pan, but skewering helps in even cooking.
2. Make the Suya Spice Mix
- Combine Ingredients: In a bowl, mix the ground peanuts, ground ginger, paprika, garlic powder, onion powder, salt, and bouillon powder (if using).
- Set Aside: Reserve some of the spice mix for sprinkling over the cooked suya.
3. Marinate the Meat
- Coat the Meat: Rub the spice mix generously over the meat slices, ensuring each piece is well-coated.
- Marinate: Allow the meat to marinate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours in the refrigerator.
4. Cook the Suya in a Frying Pan
- Heat the Pan: Place a large frying pan or skillet over medium-high heat and add a tablespoon of vegetable oil.
- Cook the Meat: Once the oil is hot, add the skewered meat to the pan. Cook for 2–3 minutes on each side or until the meat is browned and cooked through.
- Optional – Add Smoky Flavor: To mimic the smoky flavor of traditional suya, you can use a method known as ‘shisha’ or ‘smoking’. After cooking, place a small piece of hot charcoal in a metal bowl, add a teaspoon of butter, and place the bowl in the pan with the cooked meat. Cover immediately to trap the smoke. Let it sit for 2–3 minutes to infuse the smoky aroma into the meat.
5. Serve the Suya
- Garnish: Remove the meat from the skewers and place it on a serving platter.
- Add Fresh Sides: Serve with sliced onions, tomatoes, cucumbers, and fresh coriander leaves.
- Optional – Add Lime: Squeeze fresh lime juice over the suya for an added tangy flavor.
Serving Suggestions
Suya is versatile and can be enjoyed in various ways:
- As a Snack: Serve with chilled drinks like soda, beer, or traditional beverages such as Zobo (hibiscus tea).
- With Sides: Pair with jollof rice, fried plantains, or a simple vegetable salad for a complete meal.
- In Wraps: Place the suya in flatbread or pita with fresh vegetables for a delicious wrap.
Tips for the Best Suya
- Use Tender Meat: Choose cuts like sirloin or flank steak for the best texture and flavor.
- Adjust Spice Levels: Modify the amount of cayenne pepper and paprika to suit your heat preference.
- Don’t Overcrowd the Pan: Cook the meat in batches if necessary to ensure even cooking.
- Serve Immediately: Suya is best enjoyed hot and fresh.
Nutritional Information (Per Serving)
- Calories: Approximately 250 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 5g
Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.