West African Grilled Beef (Suya) Recipe

Name: West African Grilled Beef (Suya)
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 8
Ingredients: 1/4 cup creamy natural peanut butter; 1/2 small yellow onion, grated; 2 tablespoons tomato paste; 1 tablespoon olive oil; 1 tablespoon kosher salt (or 1 1/2 teaspoons fine table salt); 2 teaspoons smoked paprika; 1 teaspoon allspice; 3/4 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon powdered ginger; 2 pound top sirloin steak cut into 1.5-inch cubes

Cook Time: 10 minutes

This incredibly flavorful, West African-style skewer started out as a geographically appropriate main course to pair with a batch of Jollof rice, but quickly turned into my new favorite marinade for beef.

How to Make Suya

Peanut butter is key: The key to the whole operation is peanut butter, which isnt the first ingredient when you think of classic marinades for meat, but it really works wonders here.

Perfect caramelization: The first time I tried it, I was a little bit skeptical, since I thought the peanut butter would burn on the hot grill, and if youve ever eaten burned nuts, you know its not a very pleasant flavor. But, somehow it doesnt burn, and instead caramelizes and browns beautifully. Yes, I very much loved how this came out visually, but the taste and texture were even more impressive.

Crowd-pleasing flavor: Id describe the flavor as unusual, but at the same time, familiar and comforting. As I touched on in the video, this reminds me of some of my favorite foods, from some of my favorite places, and I will be grilling this again soon.

Id also like to try the more authentic method, using ground peanuts instead of peanut butter. But, in the meantime, I absolutely loved this version. I really hope you give it a try soon. Enjoy!

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings.

1/4 cup creamy natural peanut butter
1/2 small yellow onion, grated
2 tablespoons tomato paste
1 tablespoon olive oil
1 tablespoon kosher salt (or 1 1/2 teaspoons fine table salt)
2 teaspoons smoked paprika
1 teaspoon allspice
3/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon powdered ginger
2 pounds top sirloin steak cut into 1.5-inch cubes

Directions

Step 1: Combine the peanut butter, grated onion, tomato paste, olive oil, salt, smoked paprika, allspice, garlic powder, cayenne pepper, black pepper, and powdered ginger in a mixing bowl. Stir until everything is well combined.

Step 2: Add the steak pieces to the marinade and toss to coat thoroughly. Cover the bowl and let the meat marinate in the refrigerator for about 2 hours.

Step 3: Preheat an outdoor grill with coals to high heat and lightly oil the grill grate.

Step 4: Thread the marinated steak cubes onto large metal skewers.

Step 5: Grill the skewers over the hot white coals for about 5 to 6 minutes per side, or until the meat reaches your desired doneness.

Step 6: Garnish the beef skewers with red onions, lime wedges, green onions, chopped cilantro, and chopped peanuts if desired.

Chef's Note

Garnish the beef skewers with red onions, lime wedges, green onions, chopped cilantro, and chopped peanuts if desired.

Nutrition Facts (per serving)

Calories: 349
Fat: 22g (28% Daily Value)
Saturated Fat: 7g (36% Daily Value)
Cholesterol: 104mg (35% Daily Value)
Sodium: 568mg (25% Daily Value)
Total Carbohydrates: 4g (1% Daily Value)
Dietary Fiber: 1g (5% Daily Value)
Total Sugars: 1g
Protein: 33g (66% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 34mg (3% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 506mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

Suya, a popular street food in West Africa, is a flavorful and spiced beef skewer that is typically grilled over open flames. Its roots trace back to the Hausa people of northern Nigeria, where it has been a traditional dish for centuries. Suya has spread across West Africa, with each region adding its own twist to the recipe, but the core ingredientsbeef, ground peanuts, and a medley of spicesremain unchanged. Traditionally, Suya was a dish made to be enjoyed as a snack or light meal, often eaten in the evenings while socializing with friends and family. The use of ground peanuts is key to its unique flavor profile, giving it a rich, nutty taste with a delightful balance of savory and spicy elements.

Regional Variations

While Suya is mostly associated with Nigeria, it is also widely enjoyed in other West African countries such as Ghana, Cameroon, and Senegal. Each region has a slightly different preparation method or use of spices. For example, in Ghana, Suya is often served with fried plantains, adding a sweet contrast to the savory skewers. In Nigeria, Suya is typically accompanied by slices of raw onions, tomatoes, and spicy pepper sauce. Some variations also incorporate other meats, such as chicken or goat, but beef remains the most popular choice. The spiciness of Suya also varies from one cook to another, with some preferring a milder version while others opt for a more intense heat from chili peppers.

Distinguishing Features from Similar Dishes

Suya stands out from other grilled meats because of its distinct marinade made with ground peanuts or peanut butter, paprika, ginger, and spices. Unlike kebabs or other grilled meats that focus primarily on herbs and seasonings, Suya incorporates the richness of peanuts, creating a deeper, nutty flavor. Additionally, Suya is often cooked over charcoal, which imparts a smoky flavor that pairs perfectly with the spices. Other grilled meat dishes, such as shish kebabs or satay, may share similar grilling methods, but they lack the signature peanut-based seasoning of Suya. This sets Suya apart as a uniquely West African culinary experience.

Where Suya is Typically Served

Suya is a beloved street food in West Africa and can be found at roadside stalls, food markets, and local eateries. It is often served as a quick snack or as part of a larger meal, especially in social settings like parties or gatherings. In Nigerian cities like Lagos and Abuja, Suya sellers can be seen grilling skewers late into the night, making it a popular late-night snack. It is often enjoyed with a cold drink, such as a soft drink or a local beer, and is typically accompanied by sliced onions, tomatoes, and spicy pepper sauce. While Suya can be found throughout West Africa, its most authentic and vibrant experience is usually in bustling market streets or at informal gatherings, where the atmosphere adds to the appeal of this grilled delicacy.

Fun Facts About Suya

Suya is more than just foodit's a cultural phenomenon. Here are some fun facts about this tasty dish:

In Nigeria, it is common to see street vendors or Suya men (or women) carrying large skewers of beef, walking through neighborhoods and calling out to potential customers.
While beef is the most popular meat used for Suya, some adventurous eaters enjoy it with goat meat or even chicken.
In addition to the traditional ingredients, many modern twists on Suya incorporate unique seasonings like cinnamon or cloves, adding a new layer of complexity to the flavor.
Suya has become increasingly popular outside of West Africa. International restaurants, particularly in major cities like New York and London, offer their take on this flavorful skewer, introducing the dish to a global audience.

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FAQ about West African Grilled Beef (Suya) Recipe

Leftover suya can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it on the grill, in the oven, or in a skillet over medium heat until warmed through. Avoid microwaving it, as it may make the meat tough.

Yes, you can freeze suya. Place the grilled beef skewers in a freezer-safe container or bag, and store them in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then grill or heat in a pan until hot.

Yes, you can use other meats like chicken, lamb, or even fish. Just be sure to adjust cooking times based on the type of meat you're using. For chicken or lamb, you'll want to marinate for at least 2 hours and grill until fully cooked.

Suya is often served with rice (like Jollof rice), flatbreads, or grilled vegetables. You can also garnish with fresh herbs such as cilantro, chopped peanuts, and lime wedges for added flavor.

Yes, you can prepare the marinade ahead of time. It can be stored in the refrigerator for up to 3 days before use. Just mix all the ingredients together and keep it covered until you're ready to marinate the meat.

The recipe includes cayenne pepper, which gives it a nice kick, but the overall spice level is moderate. If you're sensitive to spice, you can reduce the amount of cayenne or omit it entirely. You can also balance the heat with a cooling side dish like a yogurt-based salad.

This recipe is a variation of traditional suya, which is typically made with ground peanuts or Kuli Kuli. The recipe uses peanut butter as a shortcut, but it still captures the essence of the original flavors. For a more authentic version, you could use ground peanuts instead of peanut butter.

While creamy peanut butter works best for a smooth marinade, you can use crunchy peanut butter if you prefer added texture. Just be aware that it may result in a slightly different consistency for the marinade.

To adjust the marinade for a different batch size, simply multiply or divide the ingredients proportionally. For example, if you're doubling the recipe, double each ingredient. However, keep in mind that the marinating time may not change much, regardless of the batch size.

For best results, use metal skewers, as they conduct heat better and will help cook the meat more evenly. If you use wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent burning.

Comments

Jessica Campbell

10/04/2023 12:14:07 AM

Simple and fast recipe to follow. I used top sirloin and substituted tomato sauce for tomato paste, which worked just fine. Following Chef John's advice to use ground peanuts in the marinade, I ground up a handful of peanuts and added them in. The result was delicious, exactly as Chef John promised. I will definitely be making this dish again and regularly.

Susan Evans

01/19/2024 06:14:24 AM

I recently made a delicious dish and thoroughly enjoyed it! Instead of using traditional meat for my kebabs, I had a pound of ground chuck on hand that I wanted to utilize, so I opted for Suya kebabs. Since marinating ground meat on skewers isn't feasible, I decided to incorporate the marinade directly into the meat mixture. I also added a large beaten egg and 1/4 cup of panko to help bind everything together. After shaping the kebabs on skewers, I let them chill in the refrigerator for a few hours before cooking them under the broiler in the oven. The result was fantastic! In the future, I plan to make more of the peanut sauce for dipping, as it paired wonderfully with the beef. Before using the peanut butter, I skimmed off the excess fat layer from the jar since chuck meat is already quite fatty, and I wanted to control the fat content. However, if you're using leaner beef, it's perfectly fine to keep the peanut oil in the sauce. Another cooking option would be to shape the kebab mixture into meatballs and cook them in a pan on the stove, finishing them off in the oven.

Victoria Lopez

04/16/2024 02:57:09 PM

Having resided in West Africa for a few years, I must say I concur with the one critical reviewer. While this recipe is undeniably delicious, it leans more towards being "suya inspired" rather than truly authentic suya. For a closer match, I recommend starting by roasting peanuts and blending them until finely crushed, just before they form a paste or butter. Don't forget to throw in a Maggi cube for that extra flavor punch! The result is a mouthwatering dish that pairs perfectly with jollof rice.

Daniel Green

03/09/2024 10:17:27 AM

Absolutely amazing flavors - despite some initial hesitation about the tomato paste and peanut butter combination. I followed the Chef's recommended amount of cayenne and it gave it quite a spicy kick, so I would consider reducing it if serving to those who don't love spicy food. However, we absolutely adored it as it was. Surprisingly, the top sirloin was quite affordable at Bristol Farms, and two steaks provided the necessary 2 pounds for the recipe. We also roasted vibrant bell peppers alongside, which paired beautifully with the beef and a side of rice pilaf. My husband insisted, "Print this and add it to our recipe binder. It's a winner." I couldn't agree more.

Jeffrey Garcia

04/19/2025 08:01:22 AM

Following Chef John's instructions, I marinated the dish overnight. It turned out fantastic! My usually picky girlfriend even enjoyed it (which is not an easy feat).

Kimberly Gonzalez

01/03/2025 07:40:20 PM

This was my debut at preparing suya, and it turned out exceptionally delicious and full of flavor! I will definitely be making this dish more frequently!

Sharon Green

01/31/2023 03:09:35 PM

Huge success at my African themed dinner party. Perfectly complemented Chef John's Jollof Rice.

Linda Phillips

03/13/2025 01:14:22 PM

I cannot confirm if it's authentic Suya, but what I can say is that my teenager requested it for dinner tonight! We have prepared it several times and it's always a hit.

Patricia Lewis

02/01/2023 07:24:22 AM

Such a breeze to use, and the results are truly fantastic.

Jeffrey Hall

11/10/2024 07:14:18 PM

I cooked it using venison backstrap, and it was incredibly delicious! I wouldn't change a single thing about it.

Kevin Hill

02/27/2023 09:02:02 AM

Simply mouthwatering. Juicy and bursting with flavor. A match made in heaven with the spicy kick of the Jollof rice!

Linda Lee

08/09/2022 05:03:30 AM

Who would have imagined using peanut butter as a marinade?! Glowing feedback from diners of all ages enjoying this grilled meat cooked over an open fire.

Donald Flores

01/23/2023 11:57:47 AM

This recipe is fantastic! I absolutely loved it and will definitely be making it again. The flavors were perfectly balanced, and I think the marinade would work well in a variety of dishes. I substituted grated apple for onion since I didn't have any, and it turned out great. I highly recommend everyone to give this recipe a chance!

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