Best 6 Suya Bowl Recipes

BEEF SUYA

Steps:

• Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined., Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade., Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato and cilantro.

NIGERIAN SUYA

Steps:

• Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
• Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
• Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

NIGERIAN SUYA

Steps:

• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
• If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
• Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).

MARKET SUYA (NIGERIAN SKEWERS)

Steps:

• Make the spice blend:
• In a small bowl, combine all the spice blend ingredients until incorporated.
• Prepare the suya:
• In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.
• Make the soubise:
• Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.
• In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.
• To finish:
• Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.

BEEF SUYA

Steps:

• Lay several strips of meat on a piece of plastic wrap, leaving about 1/2 inch between each slice, and top with another piece of plastic wrap. Pound the meat strips with a rolling pin or the bottom of a heavy frying pan until 1/8-inch thick. Repeat this process until all the meat has been flattened. Set aside.
• In a medium bowl, combine 1/4 cup peanut oil and 2 tablespoons suya spice blend with ginger and garlic. Add beef, toss to coat and season with 2 teaspoons salt. Cover with plastic wrap, and let marinate in the fridge for 4 to 12 hours.
• Heat a gas grill or grill pan over medium-high, and brush with peanut oil.
• Skewer the beef pieces on 12 individual presoaked wooden or metal skewers, wiping off any excess marinade. Brush the meat generously with more peanut oil and set the skewers on a baking sheet.
• Working in batches if necessary, grill the beef skewers until meat is cooked through and lightly charred on both sides, 3 to 4 minutes per side. Transfer the skewers to a platter and sprinkle with more suya spice blend. Repeat until all the beef has been grilled.
• Place the tomato and onion slices in a bowl and squeeze lime juice all over. Season with salt and allow to sit for 10 minutes. Strain any excess liquid.
• Top skewers with red onion and tomatoes, sprinkle with toasted peanuts, and serve with additional suya spice, for dipping.

CLASSIC SUYA

Steps:

• Preheat an outdoor grill or grill pan to medium-high heat. Brush the grill grates with oil.
• Season the steak lightly with salt and pepper. Grill, turning once, until the steak is charred on both sides, 3 to 4 minutes per side for medium rare. Remove to a cutting board and let rest for 10 minutes.
• Cut the rested flank steak into small cubes (about 1/2 inch in diameter). Transfer to a bowl and add the red onion. Sprinkle with the Suya Spice Mix and drizzle with the olive oil. Toss well.
• Pile the steak and onion on a serving platter and add the tomatoes and cucumber in a pile. Sprinkle with more Suya Spice Mix and serve with sliced baguette.
• Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place.