Suya is bae! Those of you who know me personally know I am from the school of thought that if you can read or listen then you can do pretty much anything. I learnt how to cook Nigerian dishes mainly from ‘googling’; reading recipes; youtube and over the phone to mum and god-mother. So, I mean I wanted to eat suya and I just went on youtube and searched *shrugs*. There’s so much resource out there that it is very rare not to find information whenever you have a question if you research thoroughly. Okay, I won’t go into geek mode because apparently I am an undercover geek lol (according to some). At least our future kids have resources to stay in touch with our African culture including our food. If you are not Nigerian you might be wondering what suya is well I guess you can call it Nigerian Kebab or Nigerian BBQ meat (we use beef, chicken, fish etc). It is popularly made by the Northerners in Nigeria but is a favorite nationwide. There is no way you can visit Nigeria without eating it! If you have not figured it out yet, I absolutely love it 🙂 Always looked forward to my granddad coming back from his office with suya as a child hehe. Before I begin to reminisce here’s the ingredients for the spice which is the main deal.
Ingredients for Suya Spice:
For 190g of Suya Spice, you will need:
– 5 tablespoons crushed kuli kuli 110g (1 measures 25g) For my experiment I adapted it and used peanut butter instead since I planned on sprinkling the actual suya powder straight from Nigeria afterwards
– 5 tablespoons ginger powder (75g)
– 2 tablespoons cayenne pepper flakes (6g)
– 1 small stock cube (4g)
– 10 strands of uda (Urhobo people use this in native soups so I pounded some)
– ½ teaspoon salt
Notes on the ingredients
1. The above ingredients are all you need to make your suya spice, no more, no less.
2. The dry ginger should always be the same measurement (in tablespoons, not grams) with the Kuli Kuli (in this case peanut butter, I pretty much eye-balled my measurement for the peanut butter lol).
3. Though I listed the quantities for the stock cube and salt, you should add both to your taste.
4. I asked the butcher to make sure he sliced the meat pieces thinly but not to thin though!
5. One tip I would add is that you need to baste the meat with oil during the cooking process. I found that the first batch was drier whilst the second batch which I basted with oil as it cooked was extremely moist.
You can watch the video I watched on how to make suya.
Hope you find this useful. I will definitely be making more in future. I made two batches which I shared with friends 🙂 If you experiment let me know how it goes. See you later.
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