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Restaurants›Ikoyi Restaurant and Lounge›Suya Recipe

Suya Recipe

Name: Ikoyi Restaurant and Lounges Suya Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 kg flank steak or topside beef, thinly sliced against the grain; 1 tsp kosher salt; 2 tbs vegetable oil (neutral oil); 1 tbs fresh lime juice; 1 cup roasted peanuts (skin removed) or ground roasted peanut powder; 1 tsp Dutse or ground ginger (or ground ginger powder); 1 tsp ground garlic; 1 tsp ground onion; 2 tsp dried chili flakes (or cayenne); 1 tsp paprika (for color, can be smoked); 1 tsp ground black pepper; 1 tsp bouillon powder (Maggi or similar) or 1 tsp chicken/beef bouillon; 1 tsp ground crayfish (optional, for extra umami); 0.5 tsp salt (adjust to taste); 1 medium red onion, thinly sliced into rings; 2 medium ripe tomatoes, sliced; 1 medium fresh cucumbers, sliced (optional); 8 pcs skewers (if using wooden, soaked); 2 tbs extra suya spice for sprinkling; 4 servings plain flatbread or steamed rice

Inspired by Ikoyi Restaurant and Lounge

Time1h

Serves4

Grilled thinly sliced beef marinated in various authentic spices. (note: suya spice contains blended nuts)

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Ingredients

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Beef and marinade

2.2 lb (1 kg) flank steak or topside beef, thinly sliced against the grain

1 tsp kosher salt

2 tbs vegetable oil (neutral oil)

1 tbs Fresh lime juice

Suya spice (Yaji) - makes ~1 cup (enough for 1 kg beef)

1 cup roasted peanuts (skin removed) or ground roasted peanut powder

1 tsp Dutse or ground ginger (or ground ginger powder)

1 tsp ground garlic

1 tsp ground onion

2 tsp dried chili flakes (or cayenne)

1 tsp paprika (for color, can be smoked)

1 tsp ground black pepper

1 tsp bouillon powder (Maggi or similar) or 1 tsp chicken/beef bouillon

1 tsp ground crayfish (optional, for extra umami)

1/2 tsp salt (adjust to taste)

To serve

1 medium red onion, thinly sliced into rings

2 medium ripe tomatoes, sliced

1 medium fresh cucumbers, sliced (optional)

8 pcs skewers (if using wooden, soaked)

2 tbs extra suya spice for sprinkling

4 servings plain flatbread or steamed rice

Method

Prepare suya spice

If using whole roasted peanuts, pulse in a food processor until coarsely ground — you want a sandy texture, not a paste. Avoid over-processing into a butter.

Combine the ground peanuts with ginger, garlic powder, onion powder, chili flakes, paprika, black pepper, bouillon powder, ground crayfish (if using), and salt in a bowl. Mix thoroughly. Taste a small pinch and adjust salt or heat as needed.

Prepare and marinate beef

Trim excess fat from the beef and slice very thinly (about 2–3 mm / 1/8 inch) across the grain. If easier, partially freeze the meat for 20–30 minutes to firm it for slicing.

Place the sliced beef in a large bowl. Add kosher salt, vegetable oil and lime juice and toss to coat. The oil helps the spice adhere and the lime brightens flavor.

Add about three-quarters of the prepared suya spice to the beef (reserve the rest for finishing). Massage and press the spice into both sides of each slice so the meat is well-coated. For stronger flavor, let marinate at room temperature for 30 minutes or refrigerate up to 4 hours. If refrigerating, bring to room temperature 20–30 minutes before grilling.

Skewer and grill

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread 3–4 thin slices of beef onto each skewer, folding the slices as needed so they lay flat and create a layered strip on the skewer.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grates or pan with a little oil to prevent sticking.

Place the skewers on the grill. Grill for about 1.5–2 minutes per side, turning once or twice, until nicely charred at the edges but still slightly pink inside (thin slices cook very quickly). Total cook time per skewer: 3–6 minutes depending on heat and thickness. Avoid overcooking to keep tender.

During the last minute of grilling, brush lightly with any remaining vegetable oil and sprinkle a little of the reserved suya spice over the meat for an extra crust and flavor.

Serve

Remove skewers from the grill and let rest for 1–2 minutes. Slide meat off skewers onto a serving platter or serve on the skewers.

Serve hot with sliced red onion, tomatoes, cucumber, extra suya spice for sprinkling, and flatbread or rice. Traditionally, suya is eaten wrapped in bread or with sliced vegetables alongside.