1
StepBlitz the roasted peanuts in a spice grinder in short pulses until they are a coarse flour, stopping before they turn oily. Tip onto kitchen paper, fold it over and press firmly to blot out the released oil.
Street Food
Beef Suya Skewers
Thin ribbons of beef coated in yaji, the roasted peanut and chilli spice mix that defines Nigerian suya, then grilled hard over coals. The peanut flour toasts against the meat and forms a dry, savoury crust rather than a sauce. Eaten hot off the stick with raw onion, tomato and an extra dusting of the spice.
37 min
Prep: 25 / Cook: 12
8
servings
Medium
Difficulty
4.5
6 Ratings
Chidi Okonkwo
This content is owned by the author and used with their consent.
Terms ↗May 28, 2026
Ingredients
For the yaji spice
- 120 g roasted peanut
- 2 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tbsp ground ginger
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp bouillon powder
- 1 tsp salt
- 800 g beef sirloin
- 60 ml groundnut oil
To serve
- 1 piece red onion
- 2 pieces tomato
- 150 g cabbage
- 1 piece lime
Preparation
6 Steps
2
StepMix the peanut flour with the cayenne, paprika, ground ginger, garlic powder, onion powder, bouillon powder and salt. Rub it between your fingers; it should feel dry and sandy.
3
StepFreeze the beef for 20 minutes to firm it up, then slice against the grain into strips 3 mm thick and about 10 cm long. Thread them onto soaked wooden skewers in a loose S so the meat lies flat.
4
StepBrush the skewers all over with groundnut oil, then press two thirds of the yaji onto both sides until the meat is fully coated. Rest for 30 minutes at room temperature.
5
StepGet a charcoal grill or a heavy griddle pan very hot. Grill the skewers 4 to 5 minutes per side, turning once, until the edges are charred and the crust is dry to the touch. The meat is thin, so it is done as soon as it firms up.
6
StepDust the hot skewers with the remaining yaji, then serve on a bed of sliced raw onion, tomato and shredded cabbage with lime wedges to squeeze over.
Chef's Tip
Make the yaji from peanuts you roast and de-oil yourself: blitz them, then press the powder between kitchen paper, or the blend clumps into peanut butter. Spice the beef only 30 minutes ahead, since the salt in the mix will draw out juices and steam the crust if left overnight.
Comments (3)
can i do these under a grill or does it really need charcoal?
a very hot griddle pan works. you lose some smoke but the crust is the same.
cut the cayenne in half for my parents and it was still excellent
blotting the peanut oil out was the step i would have skipped. glad i did not