Entree: Cameroon – Southern Culinary Region – Suya (Spicy West African skewered and grilled beef coated in a ground-peanut and spice rub)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) beef sirloin, thinly sliced across the grain
- 3/4 cup (90 g) roasted peanuts, finely ground
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 2 tsp (10 g) smoked paprika
- 1 1/2 tsp (7 g) cayenne pepper
- 2 tsp (6 g) garlic powder
- 1 tsp (3 g) ground ginger
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) bouillon powder or 1 Maggi cube, crushed
- 1 tsp (5 g) fine salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 8–10 wooden skewers, soaked in water 30 minutes
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 2 medium tomatoes, sliced, approx. 10 oz (280 g)
- 1 lime, cut into wedges

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the suya spice: in a bowl combine ground roasted peanuts, smoked paprika, cayenne, garlic powder, ground ginger, onion powder, bouillon powder, and salt. Stir in 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) lemon juice until crumbly-paste forms and holds together.
2. Marinate the beef: toss the thinly sliced beef with half of the peanut-spice mixture, making sure each slice is well coated. Cover and refrigerate 30 minutes to 2 hours (longer for deeper flavor).
3. Assemble skewers: thread 3–4 slices of beef per skewer, pressing gently so the spice adheres. Reserve the remaining spice mixture for basting.
4. Preheat grill or broiler: prepare a medium-high grill or position an oven broiler rack 6–8 inches (15.2 to 20 cm) from heat. Lightly oil the grate or baking sheet.
5. Cook the suya: place skewers on the hot grill or under the broiler. Cook 2–3 minutes per side, basting once with the reserved peanut-spice mixture and brushing lightly with oil, until edges are charred and beef is cooked to desired doneness.
6. Rest and finish: remove skewers and let rest 2 minutes. Scatter additional ground peanut-spice over the hot skewers if desired.
7. Serve: arrange skewers with sliced red onion and tomato, and lime wedges for squeezing over the meat. Traditionally eaten with hand-wrapped flatbread, sliced vegetables, or steamed rice.

1. Make the suya spice: in a bowl combine ground roasted peanuts, smoked paprika, cayenne, garlic powder, ground ginger, onion powder, bouillon powder, and salt. Stir in 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) lemon juice until crumbly-paste forms and holds together.
2. Marinate the beef: toss the thinly sliced beef with half of the peanut-spice mixture, making sure each slice is well coated. Cover and refrigerate 30 minutes to 2 hours (longer for deeper flavor).
3. Assemble skewers: thread 3–4 slices of beef per skewer, pressing gently so the spice adheres. Reserve the remaining spice mixture for basting.
4. Preheat grill or broiler: prepare a medium-high grill or position an oven broiler rack 6–8 inches from heat. Lightly oil the grate or baking sheet.
5. Cook the suya: place skewers on the hot grill or under the broiler. Cook 2–3 minutes per side, basting once with the reserved peanut-spice mixture and brushing lightly with oil, until edges are charred and beef is cooked to desired doneness.
6. Rest and finish: remove skewers and let rest 2 minutes. Scatter additional ground peanut-spice over the hot skewers if desired.
7. Serve: arrange skewers with sliced red onion and tomato, and lime wedges for squeezing over the meat. Traditionally eaten with hand-wrapped flatbread, sliced vegetables, or steamed rice.