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Try The Flygerians' recipe for beef suya, then try their ewa agoyin and mighty Supermalt wings. Try more West African recipes.


Beef suya recipe

  • 850g sirloin steak
    thinly sliced
  • 4 tbsp vegetable oil
  • 1 large onion
    diced
  • 3 large tomatoes
    diced
  • parsley
    chopped, to garnish (optional)

MARINADE

  • 150g roasted peanuts
  • 2 tbsp paprika
  • 2 tbsp onion powder
  • 2 tbsp ground ginger
  • 4 tbsp ground scotch bonnet pepper
    (or to taste)
  • 2 tbsp garlic powder
  • 1 tbsp vegetable oil
  • 2 calabash nutmegs
    crushed

Nutrition: PER SERVING (4)

  • kcal558
  • fat37g
  • saturates10.4g
  • sugars7.8g
  • fibre5.7g
  • protein43.2g
  • salt3.4g

Method

  • step 1

    First, make the marinade. Whizz the peanuts in a food processor until finely chopped. Add the paprika, onion powder, ginger, ground scotch bonnet, garlic powder and 1 tbsp of vegetable oil, and pulse until combined. Tip into a bowl. Put the nutmeg in the food processor and blitz along with a pinch of black pepper. Sift this into the peanuts and mix together.

  • step 2

    Put the steak in a large bowl or shallow dish. Drizzle with the vegetable oil, sprinkle with 2 tsp of salt and mix to coat. Add the marinade and mix again to coat. Refrigerate, covered, for 2 hrs.

  • step 3

    Drain the beef, discarding the marinade, then thread the meat onto the skewers.

  • step 4

    Griddle the beef, covered, over a medium-high heat for 10-15 mins, turning occasionally. Garnish with the diced onions, tomatoes and parsley, if using, to serve.

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