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Ethiopian/West African · Dinner

Suya

Non-vegMedium

Diet: Non-veg · High-protein

Suya is a Ethiopian/West African dish. Thin strips cook quickly without charring the peanut coating.

Prep
25 min
Cook
12 min
Rest, soak, marinate or chill
60 min
Total
97 min
Servings
4
Difficulty
Medium
Cuisine
Ethiopian/West African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Suya. The photograph includes onion and pepper sauce not included in this recipe.
The photograph includes onion and pepper sauce not included in this recipe. Representative photograph of Suya. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Skewers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; food thermometer; grill or oven broiler; tongs.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 650 g beef steak, thinly sliced, 40 g roasted peanut powder, 1 tsp ginger, 1 tsp garlic powder, 1 tsp paprika, ½ tsp cayenne, ¾ tsp salt, 30 ml neutral oil; refrigerate 1 hour.

Skewer · About 30 min

  1. Soak 8 bamboo skewers, 1000 ml water in water 30 minutes; drain and thread beef in flat folds.

Grill · About 5 min

  1. Grill over medium-high heat 3–5 minutes per side until 63°C / 145°F. Rest 3 minutes.

    Check: Look for this result: 63°C / 145°F.

Tips

  • Thin strips cook quickly without charring the peanut coating.
  • Judge Suya by the texture and doneness signs in its steps. Your pan and heat affect how long Suya takes to cook.

Substitutions

  • Use chicken strips and check 74°C / 165°F.

Storage

  • Get perishable Suya into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Suya within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Suya to 74°C / 165°F, stirring or turning it for even heating. When Suya is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Suya includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Suya becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Suya one day ahead. For Suya, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Suya on the day of serving.

FAQ

What matters most when making Suya?

Thin strips cook quickly without charring the peanut coating.

What can I substitute in Suya?

Use chicken strips and check 74°C / 165°F.

Can I prepare Suya ahead?

Prepare the measured ingredients for Suya one day ahead. For Suya, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Suya on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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