Suya ox tongue with smoked bone marrow emulsion and wild garlic capers

Ayo Adeyemi Suya FINAL
  • medium
  • 4–6
  • 3 hours plus time for preserving capers

Here, Ayo Ayedemi serves salted ox tongue, pressure cooked until tender, then cut into slivers, barbecued and garnished with crunchy kuli kuli and suya spices and homemade wild garlic capers. A creamy, rich smoked bone marrow emulsion is served on the side.

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First published in 2023




Wild garlic capers

Salted ox tongue

Suya spice mix

Suya glaze

  • 25g of grapeseed oil
  • 25g of honey
  • 250ml of chicken stock
  • 10g Scotch bonnet paste

Bone marrow emulsion


  • Metal skewers
  • Sous vide equipment
  • Piping bags
  • Barbecue
  • Small siphon gun



Wash the wild garlic buds and then mix with salt and vacuum seal. Store in the fridge for one month


Rinse the salt from the wild garlic buds


Bring vinegar, soy sauce, sugar and water to a boil and then allow to cool

  • 150ml of white wine vinegar
  • 100g of soy sauce
  • 25g of cane sugar
  • 75ml of water

Add to the wild garlic buds and vacuum seal and store in the fridge. Leave for at least 1 week before using


Trim sinew and excess fat from ox tongue and put everything into a pressure
cooker, bring up to pressure and cook for 45 minutes on a low pressure


Depressurise the pressure cooker, remove from the bag, and peel the outer skin from the tongue


Place the tongue on a flat tray with parchment paper and press with another tray on top. Add some heavy weights and leave to cool down in the fridge until cold


Combine all the ingredients for the suya spice mix and blend in a high speed blender into a fine powder crumble


Combine all the suya glaze ingredients with 25g suya spice mix in a pot and cook on very low heat, for about 15 minutes, stirring continuously until thick

  • 25g of grapeseed oil
  • 25g of honey
  • 250ml of chicken stock
  • 10g Scotch bonnet paste

Place all the ingredients for the bone marrow emulsion into a vacuum bag, and cook sous vide at 75°C for 30 minutes


Blend with a stick blender until emulsified and then add to a whipping siphon with a charge. Once aerated, transfer to a piping bag


Slice the ox tongue on a meat slicer at 5mm thickness (approx. 10 slices per serving) or with a sharp knife


Roll the slices into little logs, then pierce and arrange neatly onto a metal skewer


Brush suya spice glaze onto meat and grill on a BBQ for 1–2 minutes on each side until caramelised


Place onto a plate and pipe bone marrow sabayon next to it. Spoon 1 tbsp of extra suya spice crumble if desired and garnish with some wild garlic capers

First published in 2023

Chef Ayo Adeyemi always dreamt of fusing the West African flavours of his childhood with the refinement of fine dining. At Fitzrovia’s Michelin-starred Akoko, he brings that vision to life, immersing diners in the depth and diversity of the cuisine.

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