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Suya (s) Recipe

Name: Steaming Pots West Africa Cuisines Suya (S) Recipe
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: African
Ingredients: 1.5 lbs beef sirloin or flank steak; 0.75 cups roasted peanut powder (finely ground, aka suya spice base); 1 tbs ground cayenne pepper; 1 tbs paprika; 1 tsp ground ginger; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp salt; 0.5 tsp black pepper; 3 tbs vegetable oil (or peanut oil); 1 tsp brown sugar (optional, to balance heat); 1 large red onion; 1 large red bell pepper; 1 large green bell pepper; 2 tbs vegetable oil (for brushing); 0.5 tsp salt (for vegetables); 2 tsp ground suya spice (reserve from peanut powder mixture); 3 cups steamed white rice or fried ripe plantains; 4 cups salad (mixed greens, tomato, cucumber); 4 pieces lime or lemon wedges; 1 tsp extra suya spice for sprinkling

Inspired by Steaming Pots West Africa Cuisine

Time1h 25m

Serves4

Perfectly seasoned beef with West Africa's special Suya spices. Grilled to perfection with onion and peppers. Served with your choice of rice or plantains and salad

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Ingredients

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Beef and Marinade

1 1/2 lbs beef sirloin or flank steak

3/4 cups roasted peanut powder (finely ground, aka suya spice base)

1 tbs ground cayenne pepper

1 tbs Watkins paprika

1 tsp Ground ginger

1 tsp Watkins garlic powder

1 tsp Onion powder

2 tsp Celtic sea salt

1/2 tsp black pepper

3 tbs vegetable oil (or peanut oil)

1 tsp brown sugar (optional, to balance heat)

Grill Vegetables & Garnish

1 large red onion

1 large Red bell pepper

1 large green bell pepper

2 tbs vegetable oil (for brushing)

1/2 tsp salt (for vegetables)

2 tsp ground suya spice (reserve from peanut powder mixture)

To Serve

3 cups steamed white rice or fried ripe plantains

4 cups salad (mixed greens, tomato, cucumber)

4 pieces lime or lemon wedges

1 tsp extra suya spice for sprinkling

Method

Beef and Marinade

Prepare beef

Trim excess fat from the beef. Slice the beef across the grain into 1/4–1/2-inch thick strips about 4–6 inches long. Pat the strips dry with paper towels.

Make suya spice blend

In a bowl combine roasted peanut powder, cayenne, paprika, ground ginger, garlic powder, onion powder, salt, black pepper and brown sugar (if using). Mix thoroughly until evenly distributed.

Marinate beef

Place beef strips in a large bowl or shallow dish. Toss the beef with vegetable oil to coat, then sprinkle about two-thirds of the spice blend over the beef, massaging the spice into both sides of each strip so they are well coated. Reserve remaining spice for finishing. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor penetration.

Grill Vegetables & Cook Beef

Prepare vegetables

While beef marinates, peel the red onion and cut into 1/2-inch thick rings or wedges. Core and seed the bell peppers, then cut into large flat pieces suitable for grilling. Toss the vegetables with 2 tablespoons vegetable oil and 1/2 teaspoon salt.

Preheat grill or grill pan

Preheat an outdoor grill to medium-high (about 425–450°F / 220–230°C) or heat a heavy grill pan over medium-high heat on the stovetop. Oil the grates or pan lightly to prevent sticking.

Skewer or arrange beef

If desired, thread beef strips onto skewers (metal or soaked wooden skewers) leaving a little space between pieces. If not skewering, arrange strips in a single layer on the hot grill or pan.

Grill beef

Place beef on the hot grill and cook 2–3 minutes per side for medium-rare to medium depending on thickness. During the last minute of cooking, sprinkle the reserved suya spice evenly over both sides of the beef to form a flavorful crust. Cook an additional 30–60 seconds per side if you prefer a more well-done finish. Repeat for remaining beef.

Grill vegetables

While beef rests, grill the onion rings and bell pepper pieces 2–4 minutes per side until tender and charred at the edges. If grilling alongside beef, manage space and timing so vegetables get direct heat but don't overcook. After removing from the grill, sprinkle vegetables with a small pinch of the reserved suya spice.

Rest beef

Transfer cooked beef to a plate, tent with foil and let rest 5 minutes to allow juices to redistribute.

To Serve

Slice the rested beef strips across the grain into bite-size pieces or serve whole on skewers. Arrange on a platter with grilled onions and peppers.

Serve with steamed rice or fried plantains and a simple salad. Offer lime or lemon wedges and extra suya spice at the table for additional heat.

Suggested plating: place 3/4 cup rice (or 3–4 plantain slices) per serving, a generous portion of sliced suya beef (about 6 oz cooked per person), grilled vegetables, and 1 cup salad. Squeeze lime over beef before eating.