Smoked Suya Goat

Name: Ziegenfleisch Suya Geräuchert
Total time: 4 h
Ingredients: 30 g Geröstetes Erdnusspulver; 15 g Geräuchertes Paprikapulver; 8 g Ingwerpulver; 8 g Zwiebelpulver; 5 g Cayennepfeffer; 16 g Grobes Meersalz

SmokingOtherHot SmokingMedium4-6 hrs85-90 °C130-150 °CMesquite + Oak

Suya is a West African peanut-based spice profile that gives goat meat a nutty, spicy depth. The Yaji spice blend of roasted peanuts, ginger, and paprika is characteristic. Smoking over hardwood creates an authentic street food character.

Ingredients(for 1 kg)

Roasted Peanut Powder30 g

Smoked Paprika15 g

Ginger Powder8 g

Onion Powder8 g

Cayenne Pepper5 g

Coarse Sea Salt16 g

Instructions

Preparation

20 minutes + 4 hours resting time

Combine all Yaji mixture ingredients. Trim the goat meat and generously massage with the rub. Cover and refrigerate for at least 4 hours.

Smoking

4-6 hours

Preheat smoker to 130-150 °C. Place meat over indirect heat and smoke with mesquite and oak wood until the core temperature reaches 85-90 °C.

Serving

10 minutes

Let the meat rest briefly and serve with fresh onions, tomatoes, and flatbread – traditionally West African.

Pro Tip

Toast the peanuts before grinding – this significantly intensifies the nutty aroma.

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