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Nigerian suya
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Total Time:
50 minutes
Tender beef skewers inspired by the vibrant flavors of Nigerian street food, perfected with insider tips and a personal lesson from Tinie Tempah's favorite suya spot in Lagos.
Ingredients:
  • 1 kg fillet of beef trimmed
  • 500 g ripe tomatoes mixed colours if possible
  • ½ a red cabbage
  • ½ a white cabbage
  • 1 red onion
  • 1 cucumber
  • 2 lemons
  • extra virgin olive oil
  • sea salt and freshly ground black pepper
  • olive oil
  • 10 uda pods (see tip)
  • 400 g salted roasted peanuts
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon cayenne pepper
  • 1 organic fish or chicken stock cube
  • 1 onion
  • 4 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 fresh green chilli
  • 1 fresh Scotch bonnet
  • 1 green pepper
  • 1 spring onion
  • 32 wooden skewers
Instructions:
  • Soak 32 wooden skewers in water. Slice beef thinly, flatten, and chill. Crush uda pods and mix with peanuts and spices. Blend with stock cube and transfer to a bowl. Blend onion, garlic, ginger, chillies, pepper, and spring onion until smooth. Combine with spices. Coat beef in marinade, thread onto skewers, and chill for 3 hours. Slice tomatoes, shred cabbage, slice onion and cucumber, and toss with lemon juice, olive oil, salt, and pepper. Grill skewers on a hot pan for 1-2 minutes per side. Serve with salad and lemon wedges.

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