Suya is Nigeria's most beloved street food — thinly sliced beef or chicken skewered, coated in a spicy peanut spice mix called yaji, and grilled over open charcoal flames. Every evening across Nigeria, suya spots (called "suya joints") come alive with the smoky aroma of grilling meat. The Hausa people of Northern Nigeria are credited with perfecting this art form. A good suya man is a celebrity in his neighborhood, and customers will travel across cities for their favorite vendor's blend.
Ground peanuts, cayenne pepper, paprika, ginger, garlic powder, onion powder, salt, bouillon seasoning, ground cloves, nutmeg. May vary by brand.
For Classic Suya: Slice beef thinly against the grain. Coat generously with suya spice on both sides. Thread onto skewers. Grill over high heat for 3-4 minutes per side. Serve with sliced onions, tomatoes, and fresh cabbage.
For Chicken Suya: Marinate chicken pieces in suya spice and oil for 2 hours. Grill or bake at 400F for 25 minutes.
For Suya Stir-Fry: Add 2 tablespoons to any stir-fry for an instant Nigerian twist.
For Suya Popcorn: Toss freshly popped popcorn with melted butter and suya spice.
Tip: For best results, add a drizzle of oil to the spice to help it stick to the meat.
