Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Nigerian Suya

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Pequod
    Club Member
    • Apr 2016
    • 480
    • Crozet, VA
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Nigerian Suya

    This month's Hot From the Pit requested my Nigerian Suya recipe. Well...ask and ye shall receive.

    First some background. Suya is a traditional Nigerian street food of beef kebabs seasoned with Suya Pepper before and after cooking, then served wrapped in newspaper with chunks of raw tomato and onion. It has a very earthy flavor due to Kuli Kuli (dried, ground peanut cake), and heat from the peppers. A Nigerian friend in the UK over at the KK forum put several of us onto it at about the same time that Milk Street featured it in an issue. The Milk Street recipe has you make your own Suya Pepper from scratch and, while very good, isn't quite authentic.

    So what is in Suya Pepper? It is a blend of ground, dried roasted peanuts (Kuli Kuli), ginger, African negro pepper, other ground peppers, and secret stuff. Respectable suya stands never divulge their recipes, so nobody really knows for sure.

    What cut of beef do you use? My Nigerian friend's research resulted in: whatever you have on hand. I like flank or skirt.

    So how do *I* make Suya? If you aren't lucky enough to have a Nigerian friend send you some from Lagos, you buy Suya Pepper from Bazaar Spices. This is very close to the real deal, but not spicy enough. Add a bit of cayenne to amp it up and you're there.
    1. Slice the beef against the grain into 1/2" strips
    2. Dry brine it.
    3. Mix suya pepper with olive oil to make a paste, then shmear it into the beef. How much you want is a matter of taste.
    4. Thread onto skewers and grill it to your taste, but anything more than medium rare is a prosecutable offense. Just sayin'.
    5. Remove it from skewers and sprinkle with more suya pepper.
    6. Serve it hot with chunks of raw tomato and onion.

    In the pic below I opted to incorporate the traditional onion and tomato in the form of a board sauce with olive oil and more suya pepper. My Nigerian friend approved of this innovation, so it's legit.

    Click image for larger version

Name:	00100dPORTRAIT_00100_BURST20181118175732741_COVER.jpeg
Views:	258
Size:	3.14 MB
ID:	599718
  • CaptainMike
    Club Member
    • Nov 2015
    • 2536
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    #2
    Move over Jhirshon Pequod is in the house!!!!

    Comment


    • Jhirshon
      Jhirshon commented
      Editing a comment
      This looks like a simply FANTASTIC recipe - nicely done Pequod!
  • Troutman
    Club Member
    • Aug 2017
    • 7462
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #3
    Interesting, lots of work, but very interesting. I love ethnic foods rarely seen here.

    Comment

    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      #4
      Once you've tried suya you'll be imagining all sorts of uses for suya pepper. I haven't tried it yet, but Suya Fish Tacos are a no-brainer.

      Comment

      • holehogg
        Club Member
        • Nov 2017
        • 2477
        • Port Elizabeth, South Africa

        #5
        This is a Ghanaian African beef rub I posted a while back you might want to try.

        I looked through some of my old grilling “braai” recipes and came across a few I thought worthy of sharing. This is one of them. It is an African spicy rub used on beef. I use rump that I’ve cubed and coat the meat with oil then roll the cubes in the rub and thread them onto skewers with mixed peppers and onion chunks in-between the meat and marinade in the fridge overnight. I cook them over hot coals for about 4-5 min turning frequently. No pic’s as my last cook was? I can’t remember
        2 cloves garlic chopped
        1 cup of roasted peanuts
        2 tsp cayenne pepper
        ½ tsp smoked paprika
        1 tsp ground ginger
        1 tsp ground nutmeg
        ½ tsp ground cloves
        ½ tsp ground cinnamon
        1 tsp coarse salt
        Blitz in food processor.

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Street name is "Chichinga"

        • N227GB
          N227GB commented
          Editing a comment
          Thanks for this!

        • holehogg
          holehogg commented
          Editing a comment
          FishTalesNC this is the rub I mentioned to you, who knows how long back and few other good ones as well.
          Last edited by holehogg; October 27, 2019, 01:16 AM.
      • N227GB
        Club Member
        • Feb 2018
        • 344
        • Fort Myers, FL
        • ...

        #6
        Bookmarked, thanks!

        Originally posted by Pequod View Post
        In the pic below I opted to incorporate the traditional onion and tomato in the form of a board sauce with olive oil and more suya pepper. My Nigerian friend approved of this innovation, so it's legit.
        I love board sauce and this sounds like a great variation.

        Comment

        • Jhirshon
          Former Member
          • Sep 2018
          • 124
          • San Francisco

          #7
          Pequod, thanks so much for this recipe - I had never heard of this before and I'm going to add it to my blog! I came up with my own version of it - see below, but I am still going to give you total credit for turning me onto this recipe in the first place! Please keep 'em coming, I love recipes like these!

          Here are my rough notes right now:

          The Hirshon Nigerian Skewered Beef BBQ - Suya

          Image from fridaymagazine.ae



          Suya is a spicy meat skewer which is a popular food item in West Africa. It is traditionally prepared by the Hausa people of northern Cameroon, Nigeria, Niger, Ghana, and some parts of Sudan (where it is called agashe).

          Suya or soya is the quintessential West African street food that is made up of well-spiced grilled pieces of meat that are mostly placed on a skewer. In Nigeria, it is called suya, in Cameroon, it is called soya, in Ghana, it is called, “chinchinga”. In French it is called, “les brochettes”. It is also known as “beef kebab” or “kabob”.

          Suya is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripe are also used. The thinly sliced meat is marinated in various spices which include peanut cake, salt, vegetable oil and other flavorings, and then barbecued.

          Suya is served with extra helpings of dried pepper mixed with spices and sliced onions. Halal meat preparation methods are normally used, especially in the northern parts of Nigeria, where the suspicion of nonconformity to Muslim dietary prohibitions in Suya preparation has been known to cause riots. A dried version of Suya is called Kilishi. It can be eaten with Garri or Ogi.

          There is no standard recipe for the production of the complex mixture of spices and additives which make up the Suya marinade (called Yaji) and the spice mix served with it. Ingredients may vary according to personal and regional preferences.

          Although Suya originated in the Northern parts of Nigeria, it has permeated the Nigerian society, being affordable for all and available everywhere. It has been called a unifying factor in Nigeria.

          Suya has become a Nigerian national dish with different regions claiming the superiority of their recipe and methods of preparation, but similar grilled meat recipes are common in many West African countries.


          Maggi seasoning cubes - https://www.amazon.com/Maggi-Cube-Se.../dp/B003TMLVDQ

          Kuli Kuli - https://ethnicdistrict.com/product/k...african-snack/

          Grains of Selim - https://www.bazaarspices.com/bazaar-...-pepper-detail

          Fennel pollen - https://www.amazon.com/Delitaliana-P.../dp/B005YJ45SK

          Kochugaru - https://www.amazon.com/gp/product/B00YQ2YNME

          5 tbsp crushed Kuli Kuli (or crushed roasted peanuts)
          5 tbsp ginger powder
          2 tbsp Korean hot pepper flakes, known as kochugaru + 1 tsp. cayenne powder (TFD change - original called for cayenne flakes, which aren’t easy to find)
          10 strands of African Negro Pepper, also known as Grains of Selim or Uda
          2 tbsp black garlic powder (TFD change - original called for regular garlic powder)
          1 tbsp smoked paprika
          2 tbsp onion powder
          1 small Maggi seasoning cube
          1 tsp whole cloves
          ½ tsp ground white pepper
          1 tsp kosher or sea salt
          1 tsp fennel pollen - TFD addition, not in original recipe
          ***
          1 ½ pounds boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise

          12 wooden skewers, soaked in cold water for an hour
          ***
          TOMATO SALAD
          1 ¼ pounds ripe tomatoes, mixed colors, preferably heirloom
          1 red onion
          2 tbsp olive oil
          1 tbsp fresh lemon juice
          Flaky Maldon sea salt and black pepper
          ***
          salted roasted peanuts for garnish


          Start by crushing the Kuli Kuli in the spice grinder. Once you have a coarse powder, add the remaining ingredients, one by one. It might help to slice open the uda pods to help the breaking down process. If making a paste, follow the same process, in which case a food processor would be more appropriate.

          The powder can be stored in a airtight container for up to 3 weeks.

          Add flank steak (cut into strips against the grain) into a bowl. Combine meat and Suya spice with a bit of peanut oil. Mix well.

          Cover with plastic wrap. Marinate in the fridge for at least 2 hours, preferably overnight.

          The next day, prepare the side salad. Slice tomatoes, discarding stems. Peel and finely slice onion. Arrange the vegetables on a serving plate. Season with olive oil, lemon juice, salt, and pepper.

          Thread the marinated meat onto skewers and preheat the grill.

          Place the skewers directly over hot side of the grill and cook for 3 minutes, then turn and cook the other side for about 1-½ - 2 minutes.

          Transfer the skewers to a serving plate, and sprinkle with salted roasted peanuts.

          Rest the meat for 2–3 minutes, then serve with tomato salad on the side.
          Last edited by Jhirshon; November 30, 2018, 05:49 PM.

          Comment

          • Jhirshon
            Former Member
            • Sep 2018
            • 124
            • San Francisco

            #8
            ok - final recipe is up with tons of kudos to Pequod! https://www.thefooddictator.com/the-...beef-bbq-suya/

            Comment


            • Pequod
              Pequod commented
              Editing a comment
              Dang, that was fast!
          • Jhirshon
            Former Member
            • Sep 2018
            • 124
            • San Francisco

            #9
            I’m a very fast recipe creator.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13111
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #10
              Thanx for the recipe.

              Comment

              • FireMan
                Charter Member
                • Jul 2015
                • 7834
                • Bottom of Winnebago

                #11
                This single thread & contributions by Pequod , Jhirshon & holehogg are worth the price of admission.

                Comment


                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  Oh....Hell....Yeah!

              Announcement

              Collapse

              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
              See more
              See less
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Meat-Up in Memphis

              Spotlight

              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              If you have a Weber Kettle, you need the Slow 'N' Sear

              slow n sear
              The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

              Click here for our article on this breakthrough tool


              The Good-One Is A Superb Grill And A Superb Smoker All In One

              the good one grill
              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review


              Griddle And Deep Fryer In One

              Pit Barrel Cooker Smoker
              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

              Click here to read our detailed review and to order


              The Pit Barrel Cooker May Be Too Easy

              Pit Barrel Cooker Smoker
              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them


              The Undisputed Champion!

              thermapen
              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

              Click here to read our comprehensive Platinum Medal review


              Grilla Pellet Smoker proves good things come in small packages

              Grilla pellet smoker
              We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

              Click here for our review on this unique smoker


              Delta by Nuke,
              Stylish and Affordable
              Gaucho Grill

              Weber Genesis Grill
              Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

              Click here to read our complete review


              Genesis II E-335
              A Versatile Gasser That Does It All!

              Weber Genesis Grill
              Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

              Click here to read our complete review


              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates
              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special


              Is This Superb Charcoal Grill A Kamado Killer?

              PK 360 grill
              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal


              Our Favorite Backyard Smoker

              kareubequ bbq smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker
              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

              maverick PT55 thermometer
              A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

              Click here to read our complete review


              Track Up To Six Temperatures At Once

              Grilla pellet smoker
              FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

              Click here for our review of this unique device


              The Cool Kettle With The Hinged Hood We Always Wanted

              NK-22-Ck Grill
              Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

              Click here for more about what makes this grill special


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill
              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order