Storage & reheating
Best eaten hot off the grill. Leftovers keep 2 days refrigerated; reheat under the grill. Yaji spice keeps 2 weeks in an airtight jar.
Allergens: Peanuts
Street food & grills
Nigerian Suya
Thinly sliced beef coated in groundnut-based yaji spice and grilled over open heat. This home oven/grill method gives you the char and spice crust without a roadside grill.
Ingredients
- 600 g Beef shin, thinly slicedBeef Shin (Boneless) · £14.20
- 150 g Roasted peanuts (for yaji)Elex Roasted Peanut · £2.99
- 1 tbsp Ginger powderNot currently stocked
- 1 tsp Garlic powderNot currently stocked
- 1 tbsp Ground cayenne pepperNot currently stocked
- 1 Onion, slicedNot currently stocked
- 2 tbsp Vegetable oilPantry staple
- Salt & seasoningPantry staple
Shop this recipe
Estimated ingredient basket total: £17.19
2 of 2 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Blend the roasted peanuts to a coarse powder — stop before it turns to paste — and mix with the ginger, garlic, cayenne, salt and seasoning to make the yaji.
- 2
Slice the beef as thinly as you can across the grain and thread onto skewers.
- 3
Brush the meat lightly with oil, then press a generous coat of yaji onto both sides.
- 4
Marinate for at least 30 minutes (up to overnight in the fridge).
- 5
Grill under a hot oven grill or on a barbecue for 3–4 minutes per side until charred at the edges and cooked through.
- 6
Rest for 5 minutes, sprinkle with extra yaji, and serve with sliced raw onion and fresh pepper.
