~704 cal · 58g protein · 9g carbs · 49g fat (estimated, per serving)
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Spice-crusted beef skewers with raw onion and tomato
🇳🇬 Kano (North)
Suya is the taste of a northern Nigerian night — Hausa mai suya vendors fanning coals, dusting skewers with yaji, the peanut-and-chili spice that defines it. Eaten off newspaper with raw onion and more yaji on the side, it’s street food raised to ritual.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lbs beef sirloin, sliced very thin
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3/4 cup roasted peanuts, ground to kuli-kuli powder
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1 tbsp cayenne
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1 tbsp smoked paprika
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1 tsp each ground ginger + garlic powder
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1 tsp bouillon powder
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to taste salt
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3 tbsp neutral oil
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a plate raw onion + tomato + extra yaji, to serve
Instructions
1
Make yaji: mix the ground peanuts (or sunflower), cayenne, paprika, ginger, garlic powder, bouillon, and salt.
2
Thread the thin beef (or mushroom and tofu) onto skewers; brush lightly with oil and press half the yaji all over.
3
Grill over hot coals (or a screaming grill pan) 2–3 minutes a side until charred at the edges.
4
Dust the hot skewers with more yaji straight off the fire.
5
Serve on paper with sliced raw onion, tomato, and a little pile of extra yaji for dipping.
Kano night-market tradition.
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🌏 While it simmers — know your destination
📍
Kano (North). The Hausa north, where suya smoke perfumes the night market.
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Nigeria. West Africa’s giant, home of the great jollof rivalry.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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