Nigerian Suya Beef

Name: Nigerianisches Suya Rind
Total time: 3 h
Ingredients: 60 g Geröstetes Erdnusspulver; 10 g Ingwerpulver; 10 g Paprikapulver scharf; 8 g Zwiebelpulver; 6 g Knoblauchpulver; 18 g Salz; 5 g Cayennepfeffer; 20 ml Pflanzenöl

SmokingBeefHot SmokingMedium3-5 hrs72-74 °C150-170 °CMesquite + Hickory

Suya is a classic West African street snack made from thin beef strips marinated in a spicy peanut mixture and grilled over an open fire. The spice blend, also called Yaji, contains roasted peanuts, ginger, and chili powder. The result is intensely spiced, slightly smoky meat with a crispy crust.

Ingredients(for 1 kg)

Roasted peanut powder60 g

Ginger powder10 g

Hot paprika powder10 g

Onion powder8 g

Garlic powder6 g

Salt18 g

Cayenne pepper5 g

Vegetable oil20 ml

Instructions

Preparation

30 minutes + 2 hours rest

Slice beef across the grain into approximately 1 cm thick strips. Mix all dry spices with oil into a paste. Rub the meat strips completely with the paste and thread onto wooden skewers. Cover and marinate in the refrigerator for at least 2 hours.

Smoking

2-3 hours

Preheat the smoker to 150-170 °C. Soak and add mesquite and hickory wood chips. Hang or lay skewers in the smoker. Cook over direct heat and smoke until an internal temperature of 72-74 °C is reached.

Resting and Serving

10 minutes

Remove the Suya from the smoker and let rest for 10 minutes. Traditionally served with fresh onions, tomatoes, and additional Yaji spice.

Pro Tip

Dry-roast the peanuts in a pan before grinding – this significantly intensifies the flavor and creates the typical Suya character.

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