Beef suya on a red plate

Beef suya

Name: Beef suya
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: West African
Ingredients: 850g sirloin steak thinly sliced; 4 tbsp vegetable oil; 1 large onion diced; 3 large tomatoes diced; parsley chopped, to garnish (optional); 150g roasted peanuts; 2 tbsp paprika; 2 tbsp onion powder; 2 tbsp ground ginger; 4 tbsp ground scotch bonnet pepper (or to taste); 2 tbsp garlic powder; 1 tbsp vegetable oil; 2 calabash nutmegs crushed

Jess Edun
, Jo Edun

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Serves 2 - 4

Easy

Prep: 10 mins

Cook: 15 mins

plus marinating

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Try Nigeria’s number one street food, beef suya – with a melt-in-the-mouth texture and a spiced, peanut flavour, it can be served as a snack or a centrepiece

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Try The Flygerians' recipe for beef suya, then try their ewa agoyin and mighty Supermalt wings. Try more West African recipes, such as Nigerian Egusi soup. Also discover our Nigerian jollof rice recipe.

Words and recipes extracted from The Flygerians Cookbook by Jess Edun and Jo Edun (£22, Ryland Peters & Small). Photographs by Clare Winfield.
Recipes are sent by the publisher and not retested by us.

With its melt-in-the-mouth texture, this is Nigeria’s number one street food. It’s bursting with cultural history and, most importantly, vibes. Beef suya is just as good as a snack or as a centrepiece, and has a unique, beautiful flavour. You will need 10 skewers for this recipe.

Beef suya recipe

Ingredients

Nutrition

850g sirloin steak

thinly sliced
4 tbsp vegetable oil
1 large onion

diced
3 large tomatoes

diced
parsley

chopped, to garnish (optional)

MARINADE

150g roasted peanuts
2 tbsp paprika
2 tbsp onion powder
2 tbsp ground ginger
4 tbsp ground scotch bonnet pepper

(or to taste)
2 tbsp garlic powder
1 tbsp vegetable oil
2 calabash nutmegs

crushed

Nutrition: PER SERVING (4)

kcal558
fat37g
saturates10.4g
sugars7.8g
fibre5.7g
protein43.2g
salt3.4g

Method

step 1

First, make the marinade. Whizz the peanuts in a food processor until finely chopped. Add the paprika, onion powder, ginger, ground scotch bonnet, garlic powder and 1 tbsp of vegetable oil, and pulse until combined. Tip into a bowl. Put the nutmeg in the food processor and blitz along with a pinch of black pepper. Sift this into the peanuts and mix together.
step 2

Put the steak in a large bowl or shallow dish. Drizzle with the vegetable oil, sprinkle with 2 tsp of salt and mix to coat. Add the marinade and mix again to coat. Refrigerate, covered, for 2 hrs.
step 3

Drain the beef, discarding the marinade, then thread the meat onto the skewers.
step 4

Griddle the beef, covered, over a medium-high heat for 10-15 mins, turning occasionally. Garnish with the diced onions, tomatoes and parsley, if using, to serve.

Discover our West African recipes.

Groundnut chicken stew on a bed of rice

Authors

Jess and Jo Edun in yellow aprons

Jess Edun

Jess and Jo Edun in yellow aprons

Jo Edun

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