Nigerian Suya Recipe

Beef
Suya Spice (Suya Pepper) (Yaji)
Groundnut oil, peanut oil or any tasteless and odourless vegetable oil eg sunflower oil.
Salt
Skewers or sticks

You can buy the suya spice (suya pepper) in African food stores, you can also make yours. Visit How to make Nigerian Suya Spice for details.

Soak the Suya sticks in cold water for at least 5 hours. This ensures that the sticks do not burn during the roasting of the Suya.
Cut the beef into very thin fillets.
If the fillets are long and large, cut them into small pieces such that when you thread them on the sticks, they will not flap too much.
Put the beef on sticks (optional)
Put some groundnut (peanut) oil in a bowl, add a small quantity of salt and stir. Using a cooking brush, rub the groundnut (peanut) oil on the threaded fillets of beef. This is what helps the Suya spice stick to the meat so make sure you do not leave out any part of the meat.
In a wide dish, spread the Suya spice and dab the threaded fillets of beef in the spice so that the beef takes up as much of the spice as possible. All the beef will be covered with the Suya spice when you are done.
Place all the now spiced beef in a flat plate, cover with a thin plastic film and leave to marinate for 1 hour.

Once the beef has marinated for 1 hour, set your oven to preheat for 10 minutes. The settings should be Grill at 150°C or about 300°F
Place the beef flat on the oven rack and put in the oven to roast.
After 15 – 20 minutes, flip the beef to roast the underside as well. The length of time you’ll roast each side depends on how thick the fillets are. So total roasting time for both sides of the beef is 30 – 40 minutes.
Rub some of the remaining groundnut oil on both sides of the beef. Increase the oven temperature a bit and roast either side of the beef for 5 minutes each.
Ready comes your Suya
Serve with chunks of onions, tomatoes, cabbage and cucumber or Masa with chilled drink for best wishes.