Suya Steak
The iconic West African street food. Tender beef rubbed with homemade Yaji spice blend, grilled to perfection. This is the taste of Lagos night markets.
Instructions
How to Make Suya Steak
Make the Yaji Spice
Toast peanuts in a dry pan until fragrant, about 3 minutes. Cool completely, then grind to a fine powder in a blender. Mix with all other spices. Store extra in an airtight container - it keeps for 3 months.
Prepare the Steak
Slice the steak against the grain into 1/4 inch thick strips. Coat generously with Yaji spice and oil, making sure every piece is well covered.
Marinate
Let the meat marinate for a minimum of 4 hours. Overnight is best - the longer it sits, the more the spices penetrate the meat. Bring to room temperature 30 minutes before cooking.
Cook
Heat grill or cast iron pan to HIGH (450F+). Cook strips 2-3 minutes per side for medium. For air fryer: 400F for 8 minutes, flipping halfway through.
Serve
Traditionally served with sliced raw onions and tomatoes. Sprinkle extra Yaji spice on top before serving. Wrap in foil to keep warm if serving later.
Chef's Tips
- The peanut in Yaji is what makes it authentic - don't skip it
- Traditional suya uses "kuli kuli" (groundnut cake) for more intense peanut flavor
- Can substitute almond flour for nut-free version (won't be traditional)
- Skewer the meat for authentic street-food presentation
- Newspaper is traditional serving - it absorbs excess oil
Nutrition (per serving)
Want 50+ More Authentic Recipes?
Join Six Tribe Kitchen for instant access to our full collection.
Join Now - $9.99/month