Nigerian Beef Suya


Some tips:
Its easier to slice the beef if you freeze it for an hour prior to use
You can use store-bought peanut butter but you will need to thin it by gentle heating to which you can add a dash of coconut milk or water to create a thick pouring consistency
The spice measurements are a guide – adjust them to suit your taste.
Note, the best tasting suya is cooked, left to rest for a couple of hours and then reheated gently over the flames…of your BBQ!




  • 250g flank, sirloin or topside (sliced against the grain into thin wide pieces (about 5mm thick and 4-5 cm wide), slightly thicker than carpaccio
  • 1/2 cup roasted unsalted peanuts, skinned
  • 1/4 – 1/2 cup vegetable oil
  • 1 teaspoon chili/cayenne pepper (or less, adjust to taste)
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger (or less, adjust to taste)
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1 -2 tablespoons lemon or lime juice
  • Salt, to taste
  • Thinly sliced cabbage, fresh red onions, tomatoes and coriander leaves, to serve


  1. Make a peanut paste: In a food processor or blender, grind the peanuts till they are crushed. The ground nuts will stick to the sides of the mixing container, so using a spatula, loosen bits from the bottom and round the sides. Then add the oil, drizzling in along with a pinch of salt, blending till you get a ‘thick cream’ consistency. Add the spices and lime juice to the peanut paste, stirring well. Adjust as required.
  2. Place beef slices in a large bowl. Pour the peanut sauce over it. Using your hands, mix well ensuring the pieces of beef are coated with the sauce. Refrigerate covered and leave to marinate for a few hours or overnight.
  3. When ready to cook, thread the beef strips onto (soaked wooden) skewers, accordion style so the meat is stretched out, not bunched up.
  4. You can cook them on a grill pan or the BBQ. Obviously, the smoky BBQ’s ones taste much better. Prepare your BBQ – it is ready when the coals are red hot and have a layer of grey ash. Carefully place the skewers on an oiled grill rack.
  5. Let cook for a few minutes and then turn over and cook the other side. The sticks should be cooked in about 10 minutes or less, depending on how thick your slices of meat are.
  6. If they aren’t ready after 10 minutes, and you should notice a change in colour, take them off direct heat and let them cook slowly, till done. The meat will be soft and tender
  7. Then take off the heat and allow to rest for an hour or two. Warm gently and serve with thinly sliced cabbage, red onions and tomatoes


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