Suya Recipe
Suya is a deliciously tender beef that’s skewered and then grilled or baked to perfection, all while being coated in a mouthwatering spicy peanut sauce. It truly represents the essence of West African street food, as it’s something we never prepare at home.
In every corner of the world, you’ll find a unique take on this dish. Whether it’s kabobs, satays, anticuchos, or skewers, everyone appreciates the deliciousness they bring. However, here in Cameroon, we have suya, and it just feels like home.
Our recipe includes a blend of ground peanuts, garlic, onion powder, cayenne, and smoked paprika. The ground peanuts give it that special African touch, adding a distinct and authentic flavor to the mix. And let’s not forget about the fiery pepper that gives this street food its spicy kick.
How to Make Suya
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
- Serving Size6
- Energy241,000 cal
Ingredients
- 1 pound (450g) okra fresh or frozen
- ½ pound (225g) oxtail
- ½ pound (225g) Shrimp
- ½ cup (25g) chopped onions
- ½ cup (23g) ground crayfish
- 1 tablespoon (36g) beef or chicken bouillon
- 3 cups (90g) spinach, chopped
- 1 tablespoon (7g) smoked paprika
- 1 tablespoon (5g) red pepper flakes
- ½ cup ground egusi (optional)
- Salt and pepper to taste
Instructions
In a medium saucepan, bring oxtail seasoned with garlic salt, smoked paprika, pepper, and onions to a boil and cook until it’s tender, which should take about 30 to 40 minutes. If you’re looking to speed things up, using a pressure cooker can cut that time in half!
Serve warm with fufu (any kind).
Tips & Notes:
How to Peel Plantains
- Mincing half of the okra does wonders for a creamy, thick consistency. Simply chop half and use a food processor or food chopper.
- Cooking the meat first builds a flavorful soup base. However, simmer until tender to ensure the desired thickness without overcooking it.
- Let’s address the elephant in the room. Not everyone loves okra’s sliminess, but others believe the slimier, the better. If you prefer less slime, the acidity in vinegar and tomatoes cuts out a lot. You can soak the okra in vinegar for half an hour before chopping or add a cup of chopped tomatoes to your soup.
- Serving Size6
- Amount per serving
- Calories241,000
- % Daily Value*Standard DV
- Total Fat10 g72 g13.89%
- Saturated Fat3 g20 g15%
- Trans Fat0.01 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat3 g
- Sodium458 mg2300 mg19.91%
- Total Carbohydrate15 g275 g5.45%
- Dietary Fiber7 g28 g25%
- Total Sugars3 g
- Protein28 g50 g56%
- Calcium238 mg1300 mg18.31%
- Iron7 mg18 mg38.89%
- Potassium1152 mg4700 mg24.51%
- Vitamin A13657 mcg900 mcg1517.44%
- Vitamin C (Ascorbic Acid)52 mg90 mg57.78%
Women’s Fashion