Suya is one of Nigeria’s most famous street foods, loved for its bold, smoky flavour and irresistible spicy kick. Found sizzling over open flames at roadside stalls across the country, suya is more than just food — it’s a cultural experience enjoyed in the evenings with friends and family.
This authentic Suya recipe captures the true taste of Nigerian suya using thinly sliced beef, a deeply flavoured peanut-based spice mix, and traditional grilling techniques. Whether you’re recreating the nostalgic taste of Nigerian street food or discovering suya for the first time, this recipe delivers rich flavour with simple ingredients.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 10–15 minutes
Total Time: 30–35 minutes
Servings: 4
Ingredients
For the Suya Spice (Yaji)
½ cup roasted peanuts (ground)
2 tablespoons paprika
1 tablespoon cayenne pepper (adjust to taste)
1 tablespoon ground ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1 seasoning cube (crushed)
Salt to taste
For the Suya Skewers
1½ pounds beef sirloin or flank steak, thinly sliced
2 tablespoons vegetable or peanut oil
Wooden skewers (soaked in water for 20 minutes)
Sliced onions and tomatoes (for serving)
Step-by-Step Instructions
Prepare the suya spice (yaji).
Combine ground peanuts, paprika, cayenne pepper, ginger, garlic powder, onion powder, seasoning cube, and salt in a bowl. Mix thoroughly and set aside.
Slice the beef.
Cut the beef against the grain into very thin strips. Thin slices ensure quick cooking and tender meat.
Season the beef.
Place the beef in a bowl, add oil, and generously coat with the suya spice mix. Massage the spice into the meat so every piece is well covered.
Skewer the meat.
Thread the seasoned beef strips onto the soaked skewers, laying them flat and pressing them firmly.
Preheat the grill.
Heat a charcoal grill, gas grill, or grill pan over medium-high heat.
Grill the suya.
Place skewers on the grill and cook for 2–3 minutes per side until slightly charred and cooked through.
Finish with extra spice.
Sprinkle additional suya spice over the skewers immediately after grilling for extra flavour.
Rest briefly and serve.
Allow the suya to rest for 2 minutes before serving.
Cooking Tips & Variations
- Use very thin beef slices for authentic texture and fast cooking.
- Charcoal grilling gives the most authentic smoky flavour, but a grill pan works well indoors.
- Chicken suya can be made using boneless chicken thighs.
- Vegetarian suya works beautifully with mushrooms, tofu, or thick slices of aubergine.
- Adjust cayenne pepper to control heat level — traditional suya is spicy.
What to Serve With Suya
Sliced onions, tomatoes, and cucumbers
Fried plantain
Cold drinks or ginger beer
Nigerian pepper sauce
Flatbread or wraps for suya sandwiches
Storage & Reheating
Suya is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill pan or in the oven at low heat to avoid drying out. Avoid microwaving, as it can affect texture.
Frequently Asked Questions
What cut of beef is best for suya?
Tender cuts like sirloin, flank steak, or ribeye work best because they cook quickly and remain juicy.
Can I make suya without peanuts?
Yes. You can substitute ground sunflower seeds or omit peanuts entirely if needed.
Is suya very spicy?
Traditional suya is spicy, but the heat level can easily be adjusted by reducing cayenne pepper.
Final Thoughts
