How to Cook Liberian Beef Sticks

Suya is tender beef threaded on a skewer and then baked or grilled to perfection in a tantalizing spicy peanut sauce. It's the epitome of West African street food because we never made it at home. Until now!

Every culture has its version of this recipe in its archives. Kabobs, satays, anticuchos, skewers, you name it, everyone knows how good these are. But in my part of the world, Cameroon, it's suya, and it screams going home.

We mix ground peanuts with garlic, onion powder, cayenne, and smoked paprika in my recipe. The ground peanuts add an authentic and unmistakable flavor to the spicy blend, making it uniquely African. And, of course, the fiery pepper adds a spicy kick to this street food.

Authentic West African Street Food

The Hausa people, one of the largest ethnic groups in West Africa, invented this deliciousness. They would set up their BBQ pits in neighborhoods or on street corners, selling grilled meat until every single stick was gone. The aroma was incredible.

Now, suya is the single most popular street food that most West Africans look forward to eating when they go home. My journey is never complete without countless sticks of suya, piping hot, fresh off the grill.

Suya Ingredients

• Beef– There are several ways of makingsuya; the key ingredient is good quality meat. I experiment a lot, using whatever cut I can get a good deal on at the market, and I use mostly sirloin, chuck roast, and ribeye roast. Tender, fatty, and beefy meat that's easy to cut into uniform shapes is best.
• Peanuts– Roasted peanuts add a distinctly nutty flavor that identifies an authentic suya. Almonds and sesame seeds also make a delicious substitute if you have a peanut allergy.
• Spices  – Garlic, onion, and hot pepper kick the peanut sauce up several notches and make this fantastic recipe simply irresistible.

How to Make Suya

Prepare the Meat

1. Skewers – Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning. (Photo 1)
2. Grease the Baking Pan – Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan.
3. Prepare the Peanuts – Peel roasted peanuts, and then grind them in a coffee grinder with skin on, until finely crushed, being careful not to grind them into a paste. (Photos 2-6)
4. The Spice Mix – Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, hot ground pepper, and bouillon (or Maggi) in a medium bowl. Add the ground peanuts to the spice mixture. Set it aside. (Photos 7-8)
5. Slice the Beef – Pat the suya steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak diagonally in medium-thin strips. (Photo 9)

Season the Suya

1. Add about 2 tablespoons of oil into the sliced beef, followed by 2-3 tablespoons or half of the suya spice mixture (set aside the rest of the spice rub). Mix everything until fully combined. (Photos 10-13)
2. Cover the bowl with a plastic cling wrap and marinate for an hour. (Photo 14)

Make the Suya

1. Prepare the Skewers– When ready to cook, thread the beef strips onto the skewers, about four per skewer, making sure the slices of meat cover the skewers.
2. Season the Beef– Rub the skewered steak strips on both sides with the rest of the spice mixture. Then line a roasting or baking sheet with foil and place the skewers on top.
3. Bake the Suya – Drizzle with oil and bake them for about 12-15 minutes.
4. Optional – For the last 3 minutes of baking, switch the setting from bake to broil to get a nice crisp brown on the outside.
5. Grill – You may also grill your suya beef. Brush the grill rack with oil and place the skewered meat on the rack. Brush them with oil and grill for a few minutes or until lightly charred, then turn and grill on the other side – about 3-5 minutes for each side, depending on the thickness of the meat slices.
6. Serve  fresh from the oven or grill with onions and tomatoes.

Recipe Variations

• Meat Swap – Trade out the beef for chicken, pork, or lamb.
• More Spice – Add ground ginger, allspice, and a tad cardamom for even more flavor.

Tips and Tricks

• If you partially freeze the beef, it's easier to slice.
• Soak your wooden skewers in cold water for 20 minutes to make threading the meat easier and keep them from burning.
• Sirloin, chuck roast, and ribeye roast provide tender, fatty, and beefy meat that's easy to cut into uniform shapes.

Serving and Storage

Fresh from the grill or oven is the best way to go. Have your steaming jollof rice or pita bread waiting to go before they're ready.

You can season the raw meat and keep it in the fridge for two or three days or four months in the freezer. Thaw overnight in the fridge and allow the meat to come to room temperature half an hour before cooking.

Leftovers? Okay, I understand. Store your suya refrigerated in an airtight container for up to four days, or freeze them for up to three months.

FAQs

Cameroonian vs. Nigerian Suya

They're both mouthwateringly good. Honestly, the only difference I can think of at the moment is the ginger powder Nigerians add.

How does suya taste?

It's so wonderful! Nutty, spicy, smokey, and beefylicious all in one incredible culinary experience. You have to try it.

Is suya good for you?

It's good for you if you use my recipe and make it at home. The debate is on how street food is prepared, not necessarily the ingredients. That said, you're usually safer making your own food.

What to Serve with Suya

While we usually eat this delicacy on its own or with sliced red onions and tomatoes, some foods are nice to have around. These are a few traditional sides.

• African Pepper Sauce
• Pita Bread
• Fried Plantains
• Cucumber Tomato Salad
• Jollof Rice

More Incredible Beef Recipes to Try

• Tomahawk Steak
• Roast Beef
• Smoked Beef Brisket
• Beef Bourguignon
• Steak Tips

Watch How to Make It

This blog post was first published in February 2013 and has been updated with a new write-up, photos, and a video.

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

African

• ▢ 2 pounds (907 g) sirloin steak
• ▢ ¼ cup (38 g) peanuts (or almonds)
• ▢ 1 tablespoon (10 g) garlic powder
• ▢ 1 tablespoon (10 g) onion powder
• ▢ 1½ teaspoon (10.5 g) smoked paprika
• ▢ 1 tablespoon (7 g) white pepper
• ▢ ½-1 tablespoon (3.5-7 g) cayenne pepper
• ▢ ½-1 tablespoon (3.5-7 g) hot ground pepper or cayenne pepper, optional
• ▢ 1 tablespoon (10 g) chicken bouillon
• ▢ 2 tablespoons (28 ml) vegetable oil, to drizzle on the meat
• ▢ salt, to taste

• Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning.

• Heat the oven to 450°F/230℃. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan.

• Peel roasted peanuts, and then grind them in a coffee grinder with skin on, until finely crushed, being careful not to grind them into a paste.

• Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, hot ground pepper, and bouillon (or Maggi) in a medium bowl. Add the ground peanuts to the spice mixture. Set it aside.

• Pat the suya steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak diagonally in medium-thin strips and place them in a bowl.

• Add about 2 tablespoons of oilinto the sliced beef, followed by 2-3 tablespoons or half of the suya spice mixture (set aside the rest of the spice rub). Mix everything until fully combined.

• Cover the bowlwith plastic cling wrap and marinate an hour.

• When ready to cook, thread the strips onto the skewers, about four per skewer, making sure the slices of meat cover the skewers.

• Rub the skewered steak strips on both sides with the rest of the spice mixture. Then line a roasting or baking sheet with foil and place the skewers on top.

• Drizzle with oil and bake them for about 12-15 minutes.

• Optional – For the last 3 minutes of baking, switch the setting from bake to broil to get a nice crisp brown on the outside.

• You may also grill your suya beef. Brush the grill rack with oil and place the skewered meat on the rack. Brush them with oil and grill for a few minutes or until lightly charred, then turn and grill on the other side – about 3-5 minutes for each side, depending on the thickness of the meat slices.

• Serve fresh from the oven or grill with onions and tomatoes.

1. I use mostly sirloin, chuck roast, and ribeye roast, tender, fatty, and beefy meat that's easy to cut into uniform shapes is best.
2. If you partially freeze the beef, it's easier to slice.
3. Soak your wooden skewers in cold water for 20 minutes to make threading the meat easier and keep them from burning.
4. In this recipe, ground peanut is mixed with garlic, onion powder, cayenne, smoked paprika, chicken bouillon powder, white, and hot pepper.
5. Recipe Update. Cooking time was reduced from 20 minutes to 15 minutes to produce a juicy and tender suya.
6. Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 2 skewers | Calories: 300 kcal (15%) | Carbohydrates: 5 g (2%) | Protein: 36 g (72%) | Fat: 11 g (17%) | Cholesterol: 68 mg (23%) | Sodium: 189 mg (8%) | Iron: 3 mg (17%)

Course: Appetiser

Cuisine: African

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Source: https://www.africanbites.com/suyaspicy-grilled-kebab/

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