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Believed to have originated with the Hausa people, this dish is popular all over Nigeria. In both big cities and small towns, suya vendors serve roasted meat at their pits (or grills) from mid-morning until late at night. It is popular in America with the West African diaspora, although it is not quite as easy to come by on the streets and is typically prepared at home. Suya skewers are usually made with beef, but chicken or veal is sometimes used, and chunks of onion, tomato, and sweet pepper are occasionally skewered between the chunks of meat. The spices in the meat rub also can vary. 

Recipe Servings: 2

Prep Time
30 minutes
+ 30 minutes resting
Cook Time
15 minutes
Total Time
1 hour 15 minutes
Gluten Free
Dairy Free



  1. Remove skins from roasted peanuts and, using a mortar and pestle, grind to a powder (not a paste). If the powder is oily, remove oil by wrapping mixture in an absorbent towel and squeezing.
  2. Stir the spices into the peanut powder and mix thoroughly. Divide into two portions and reserve one portion for later.
  3. Dip and roll the meat in half of the peanut-spice mixture, making sure it is evenly coated. Allow to sit for 30 minutes or more.
  4. Place the meat on skewers. Grill over hot coals or broil in a hot oven until the meat is done.
  5. Serve hot with the reserved peanut-spice mix as a dip.

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