Nigerian Kebabs (Suya)

 This is eaten as a main dish with the staple, or as a snack from street stands.


1 cup roasted skinless peanuts 1 tsp red chili flakes 1 tsp paprika 1 tsp salt 1 ⁄2 tsp ground ginger 1 ⁄2 tsp garlic powder 1 ⁄2 tsp onion powder 2 pounds beef, chicken, or other meat, cut into bite-sized pieces

2 large onions, peeled and cut into chunks 2 large tomatoes, cut into chunks 2 green or red bell peppers, cored, seeded, and chunked


Crush the peanuts to a fine powder (in a mortar, or use a food processor. Be careful not to grind them into a paste).

 Stir all spices into the powder, mixing well. 

Divide the peanut-spice mix between two bowls. 

Roll the meat in one bowl of the peanut-spice mix, making sure the meat is completely coated.

 Allow meat to marinate for 1 hour. Skewer the meat on metal skewers alternating with onion, tomato, and bell pepper chunks. 

Broil under oven grill, or grill over hot coals, until meat is done. 

Serve immediately with the second bowl of peanut-spice mix to sprinkle on. (Do not use the mix that came into contact with the raw meat.)

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