Suya is a very popular Nigerian barbecued street food that you can mainly find at night. What makes it unusual from typical kebobs is the ground peanuts used to coat the meat. Often it is made with thin sliced beef, but chicken and fish can be used as well. This recipe calls for chicken.
1 cup roasted peanuts
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 1/2 teaspoon salt
1 teaspoon paprika (smoked is great if you have it
1 teaspoon sugar
2 tablespoon ginger, minced
1 garlic clove, minced
2 large chicken breasts cut into cubes or strips
red onion to garnish skewers
Add one cup roasted peanuts to the food processor and pulse several times until you end up with a coarse powdery substance. Be careful not to overdo it or you’ll end up with peanut butter.
Now add the dry spices, pulse once or twice to mix, and then add the ginger and garlic, give it one more pulse and your spice mix is ready.
Turn the mixture into a bowl and use a fork to mix or break it up a bit, it will still be a bit coarse or chunky.
Pour a little oil over the chicken so that the spices will stick, thread your cubes or strips onto skewers, and then sprinkle and press the spice mixture onto them. Let marinate 30 minutes.
Now there are several ways to cook Suya. Traditionally they are (slowly) roasted over charcoal fire. You can use a BBQ, or you can cook them in a preheated oven (400F) for 30 minutes, or grill them on a stovetop grill. Just be sure your heat is not so high as to burn or char the peanuts.
Serve your Suya covered with the thinly sliced onion – traditionally you should also serve them with thinly sliced tomato on top.
Recipe source – Kayotic Kitchen
Notes and Instructions