Suya is a West African street food that is loved by many. The well-spiced meat is grilled usually over open flames to give it that smoky flavor and put on a skewer. Others just forget the skewers all together and enjoy the suya when it’s ready. There is no suya without its authentic suya spice mix.
This street food reportedly originated from Nigeria, specifically from the Hausa people and it is sold in almost every neighborhood and on street corners. There are different variations of suya in Ghana (chichinga), Cameroon (soya) and Benin (brochettes). There is no designated meat for suya but people mostly use beef or ram or chicken.
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Suya spice is used to marinate the meat before grilling and used as a side when consuming the suya after it’s grilled. We cannot get enough of this spice. The ingredients can be tweaked to suit your pallets depending on how much heat from the chili your tongue can handle. For me, the spicier, the better.
Have a go at this suya spice recipe and let us know how you liked it.
2 Cups of Roasted Peanuts (Peeled)
1 Tsp of Cloves Powder
1 Tbsp of Paprika
1 Tbsp of Garlic Powder
1 Tbsp of Ginger Powder
1 Tbsp of Cayenne Pepper
4 African Orchid Nutmeg
1 Tsp of Grains of Selim
1 Tbsp of Salt
Pour the roasted groundnut into a processor and pulse until almost smooth.
Pour into a clean kitchen towel and squeeze to drain all the oil out.
Pour into a bowl.
Flake with a fork to break all lumps and set aside.
Blend cloves, paprika, garlic powder, ginger powder, cayenne pepper, African orchid nutmeg and grains of selim into powder form.
Pour the blended mixture into the groundnut.
Add salt and mix together.
Pour back into the processor and pulse till evenly combined.
Suya spice ready.
Serve with grilled beef or any meat of your choice.