First published in 2018
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Suya is a traditional method of West African barbecue originating from the people of the Hausa tribe, one of the largest ethnic groups in Africa. It is a dish of grilled beef (or other meats) which are rubbed with a spice mixture called yaji, thought to have powerful, invigorating properties.

There are many different combinations of spices which can make up a yaji, but do try to find the grains of Selim, or uda pods, which are available online or in African grocery shops. It’s also important to serve some of the yaji alongside the finished skewers, with sliced tomatoes and onions.






  • 500g of rump steak, sliced into thin strips
Blend all the spices together in a spice grinder. Blitz the peanuts to a coarse powder in a blender and mix with the spices
Reserve 2 tablespoons of this mixture for garnish, and rub the remaining spice mixture onto the meat. Leave to marinate, preferably overnight
Thread the beef onto skewers and cook over a direct heat on a barbecue, turning often, for around 5 minutes. Serve with extra yaji and the sliced tomatoes and onions
First published in 2018
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