Suya

Place of origin	Nigeria
Region or state	West Africa
Invented	1852
Main ingredients	Meat, chicken, shrimp
Variations	(Kilishi, Balangu)
Media: Suya

Suya, also known as "Tsire" is a traditional smoked spiced meat skewer which originates from Nigeria, and is a popular food item across West Africa. Suya is a large part of Hausa culture and food and is traditionally prepared and made by Hausa men, thus called 'Mai tsire'.^[1] While suya is the more widely recognized name in many areas of Nigeria, the Hausa community still predominantly uses the original name, tsire. Suya is generally made with skewered beef, ram, or chicken. Organ meats such as kidney, liver and tripe are also used.^[2] The thinly sliced meat is marinated in various spices, which include traditional Hausa dehydrated peanut cookie called 'kwulikwuli', salt, vegetable oil and other spices and flavorings, and then barbecued. There are many variation of Suya in traditional Hausa cooking (such as Balangu, Kilishi etc..), but the most popular being suya. Suya is traditionally served with an extra helpings of mixed dried pepper, traditional hausa spices, and sliced onions. It is also traditionally served in Hausa culture with a side serving of Hausa Masa (soaked rice/grain/corn cakes). Halal meat preparation methods are normally used, especially in the northern parts of Nigeria where it originates as is customary with traditional Hausa foods,^[2] where the suspicion of nonconformity to Muslim dietary prohibitions in Suya preparation has been known to cause riots.^[3] A dried version of Suya is called Kilishi.^[2] It can be eaten with Masa, Kosai, Garri or Ogi.

There is no standard recipe for composing the complex mixture of spices and additives which make up the Suya marinade (called Yaji) and the spice mix served alongside it. Ingredients may vary according to personal and regional preferences.^[2]

Although Suya is a traditional Hausa Nigerian dish, it has permeated the Nigerian society, being affordable for all and available everywhere. It has been called a unifying factor in Nigeria.^[4] Suya has become a Nigerian national dish, with different regions claiming the superiority of their recipe and methods of preparation, but similar grilled meat recipes are common in many West African countries.^[2]

1. Meat– Beef (sirloin or tenderloin), chicken, or lamb, cut into thin strips.

2. Ground Peanuts – Finely ground roasted peanuts, often sifted to remove any coarse pieces.

3. Suya Spice Blend (Yaji),Paprika or Cayenne Pepper(for heat, depending on preference), Ginger Powder, Garlic Powder, Onion Powder, Salt, Bouillon Powder (optional, for extra flavor)

4. Vegetable Oil (For coating the meat and keeping it moist).

5. Skewers (If using wooden skewers, soak them in water for 30 minutes to prevent burning).

Sliced Onions and Tomatoes (For serving alongside the suya).

Cucumber slices (For a refreshing side).

1. Mix the ground peanuts with the spices (yaji) to make a suya spice rub.

2. Coat the meat strips in vegetable oil, then rub them generously with the spice mix.

3. Thread the spiced meat onto skewers.

4. Grill the skewers over medium-high heat until the meat is cooked through, turning occasionally for even cooking.

5. Serve with sliced onions, tomatoes, and cucumbers.^[5][6]

• Dibi
• Kyinkyinga
• List of African dishes

• Suya Meat and Vendor (Photograph), News Agency of Nigeria.
• Suya recipe