suya

Suya is a spicy skewered meat dish that is widely consumed as street food in West Africa, especially in Nigeria. It is typically made from beef but may also use goat, lamb, chicken, or offal. The meat is cut into thin strips or cubes and threaded onto skewers, then coated with a dry spice mixture known as yaji or suya spice, which gives the dish its distinctive smoky, hot, and nutty flavor.

Suya originated among the Hausa people of northern Nigeria and has become a staple across West Africa, sold by mobile street vendors and at markets. The name suya comes from the Hausa language, and similar skewered meats with peanut-based spice blends appear in neighboring countries under various local names.

Preparation centers on a peanut-based spice mix. Traditional yaji contains ground roasted peanuts, chili peppers, ginger, garlic, onion, and salt, with optional additions such as paprika or cumin. The meat is marinated for a few hours to overnight, then skewered and grilled over charcoal. The exterior may be brushed with oil to promote browning and kept moist during cooking. After cooking, suya is usually served with sliced onions, tomatoes, cucumbers, and additional pepper sauce or extra yaji on the side.

Regional variations exist in meat selection, grinding texture of the spice, and serving accompaniments, reflecting local tastes and heat levels. Suya is commonly sold by street vendors and at social gatherings, making it a notable element of contemporary West African food culture.

Safety and dietary notes include allergy considerations to peanuts and the importance of proper storage and cooking temperatures to avoid foodborne illness.