The soul of suya is yaji — the spice mix built around ground roasted peanuts, chili and aromatics. Make it yourself and you can control the heat. Slice the beef thin so it cooks fast and picks up maximum char and spice.
Ingredients
- 700 g (1½ lb) beef sirloin, thinly sliced
- Yaji: 1 cup roasted peanuts (or peanut powder)
- 2 tbsp smoked paprika · 1 tbsp cayenne (to taste)
- 1 tbsp garlic powder · 1 tbsp onion powder
- 1 tsp ground ginger · 1 stock cube · 1 tsp salt
- 2 tbsp oil · sliced onion, tomato, lime to serve
Method
- Blitz the roasted peanuts to a fine powder (pulse — don't make peanut butter). Blot off excess oil with a paper towel.
- Mix the peanut powder with the paprika, cayenne, garlic powder, onion powder, ginger, crushed stock cube and salt. This is your yaji.
- Toss the thinly sliced beef with the oil, then coat generously in most of the yaji (reserve some for serving). Let it rest 20 minutes.
- Thread onto skewers. Grill over high heat (or a very hot grill pan / broiler) for a few minutes per side until charred and just cooked — thin beef cooks fast.
- Dust with the reserved yaji and serve hot with sliced raw onion, tomato and a squeeze of lime.
🔥 Blot the peanut powder
Ground peanuts release oil that can make yaji clump and burn. Press the powder between paper towels before mixing — you want a dry, dusty spice rub that crusts on the meat.
Nigeria’s smoky spiced skewers
Suya is Nigeria's beloved street-food skewer — thin strips of beef coated in yaji, a fiery peanut-and-spice rub, then grilled over open coals until charred and smoky. Sold from roadside stands after dark, wrapped in paper with raw onion and an extra dusting of spice, it's social food, meant to be shared.
The peanut spice is the whole identity — be generous with it.
Ingredient notes & substitutions
- Beef — thinly sliced sirloin or flank; also made with ram, chicken or offal.
- Yaji (suya spice) — ground roasted peanuts (kuli kuli), cayenne, ginger, garlic, onion powder and paprika.
- A little oil — brushed on to help it char.
- To serve — sliced raw onion, tomato, extra yaji and lime.
🔥 Pro tips
Slice the meat thin and against the grain so it stays tender over high heat. Coat it generously with yaji — this is a dry rub, not a wet marinade, and the peanut spice is the point. Grill hot and fast over coals for char and smoke, then dust with more yaji straight off the fire.
Common mistakes to avoid
- Slices too thick. They turn tough over fast, high heat.
- Too little spice. Suya should be boldly coated, not lightly dusted.
- A wet marinade. It steams instead of charring — keep the rub dry.
- Overcooking. Thin beef cooks in minutes.
What to serve with suya
- With sliced raw onion, tomato and an extra dusting of yaji.
- Alongside jollof rice.
- With a cold drink, late at night, as it should be.
Storage & reheating
Suya is at its best hot off the grill. It keeps a couple of days in the fridge; reheat it quickly over high heat so it doesn't dry out.
Suya FAQ
What is suya?
Nigerian grilled meat skewers coated in yaji, a spicy ground-peanut rub, and cooked over open coals.
What is yaji or suya spice?
A dry rub of ground roasted peanuts (kuli kuli) with cayenne, ginger, garlic and other spices. It's what makes suya suya.
What meat is used?
Usually thinly sliced beef, but ram, chicken and offal are all common.
Can I make suya without a grill?
Yes — a very hot broiler or griddle pan works, though you'll miss some of the charcoal smoke.
Is suya very spicy?
Traditionally yes, but you control the heat by adjusting the cayenne in the yaji.