Suya Beef (Nigerian Style)

Name: Suya Rindfleisch (Nigerianisch)
Total time: 2 h
Ingredients: 60 g Erdnüsse, geröstet und gemahlen; 12 g Ingwerpulver; 15 g Paprikapulver (scharf); 10 g Zwiebelpulver; 8 g Knoblauchpulver; 18 g Meersalz; 25 ml Erdnussöl

SmokingBeefHot SmokingMedium2-3 hrs71-74 °C160-180 °CAcacia + Hickory

Suya is a West African street food made from thin beef strips seasoned with roasted peanuts, ginger, and Kuru spice blend. The meat is smoked hot and fast over direct heat to develop a characteristically slightly charred crust. An authentic recipe adapted for the smoker.

Ingredients(for 1 kg)

Roasted groundnuts, ground60 g

Ginger powder12 g

Hot paprika powder15 g

Onion powder10 g

Garlic powder8 g

Sea salt18 g

Groundnut oil25 ml

Instructions

Spice paste & preparation

15 minutes

Combine ground peanuts, ginger powder, paprika, onion and garlic powder, and salt with groundnut oil into a thick paste. Cut the beef into 1 cm thick strips and coat completely with the paste.

Marinating

2-4 hours

Rest the rubbed strips covered in the refrigerator. Acclimatize at room temperature for 20 minutes before smoking. Thread onto metal skewers for easier handling.

Hot smoking

1.5-2 hours

Heat the smoker to 160-180 °C and add acacia or hickory wood. Smoke the Suya skewers at high temperature, turning occasionally, until an internal temperature of 71-74 °C is reached and the crust is lightly browned.

Serving

5 minutes

Serve the finished Suya skewers with freshly sliced onions, tomatoes, and additional Yaji spice powder for dipping. Traditionally enjoyed wrapped in newspaper.

Pro Tip

Authentic Yaji (Suya spice) always contains Kuli-Kuli (dried groundnut cake) – use this instead of regular peanuts when available for a deeper flavor.

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