African
African - West African Mains and Stews
Traditional Nigerian Beef Suya
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 800g sirloin or top rump beef, sliced paper-thin
- • 1/2 cup kuli kuli (roasted peanut flour)
- • 1 tbsp ground ginger
- • 1 tbsp garlic powder
- • 1 tbsp onion powder
- • 1 tbsp ground cayenne pepper
- • 1 tsp smoked paprika
- • 1 tsp ground grains of Selim (uda)
- • 2 seasoning cubes, crushed
- • 1 tsp salt
- • 2 tbsp vegetable oil
- • Sliced red onions and tomatoes, to serve
Preparation Steps
1
Phase 1
Mix roasted peanut flour with ground ginger, garlic, onion powder, cayenne, paprika, crushed grains of Selim, crushed seasoning cubes, and salt.
2
Phase 2
Thread the thinly sliced beef onto soaked wooden skewers in ribbon folds.
3
Phase 3
Brush the beef skewers lightly with vegetable oil and dredge generously in the Yaji spice mix, pressing firmly to adhere.
4
Phase 4
Cook on a hot charcoal barbecue or grill at 220°C for 10-12 minutes, turning once and dusting with extra spice halfway through.
5
Phase 5
Rest for 5 minutes, sprinkle with fresh Yaji powder, and serve wrapped in newspaper with sliced red onions and fresh tomatoes.