Suya

Preparation

1. Soak the wooden skewers in cold water for at least 30 minutes before use so they do not burn during grilling.
2. Make the yaji (suya spice): Grind the roasted peanuts in a blender or food processor for 20–30 seconds into a coarse, dry powder — stop before they become paste. Wrap the ground peanuts in a kitchen towel and squeeze out as much oil as possible. Combine the dried peanut powder with ground ginger, garlic powder, onion powder, cayenne, paprika, white pepper, crushed bouillon cube, and salt. Mix well to form the yaji spice. Reserve half for serving.
3. Slice the beef as thinly as possible — about 3–4mm thick, ideally cutting across the grain. If the meat is partially frozen, it is much easier to slice thin. Thread the slices onto the soaked skewers, folding back and forth like a fan.
4. Coat the skewered meat generously with the yaji spice on all sides. Brush with oil. Let marinate for at least 30 minutes at room temperature (or overnight in the fridge for deeper flavor).
5. Grill the skewers over hot charcoal or wood for the authentic smoky flavor, cooking 4–5 minutes per side until the meat has char marks and is cooked through. Alternatively, bake in an oven at 230°C for 10 minutes, then broil for 3 minutes on each side.
6. Remove from the grill. Sprinkle with the reserved fresh yaji spice. Serve immediately with thinly sliced red onion, tomato, and optional cabbage, the traditional street food way — wrapped in newspaper in Nigeria.