Cameroon Suya Recipes

CHICKEN SUYA

Steps:

• Soak the skewers totally submerged in water for at least 20 minutes before using them to prevent them from burning.
• Heat the oven to 450°F/230℃. Lightly spray or oil a baking sheet or roasting pan to prevent the suya from sticking to the pan.
• Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, peanut butter, and bouillon or Maggi in a medium bowl.
• Pat the chicken thighs dry with a paper towel. You want your chicken completely dry before cooking. Slice the chicken into diagonal medium-thin slices. Sprinkle with salt to taste, if desired.
• Thread the chicken onto the skewers, about four per skewer. Make sure to cover the skewer with the chicken slices.
• Brush the chicken skewer with the spice mixture on both sides. Place skewers on the roasting pan or baking sheet.
• Drizzle with oil and bake on for about 20 minutes - rotating sides halfway through baking until chicken is fully cooked. Towards the last 3 minutes of baking, switch from baking to broiler setting to get a nice crisp brown outside.
• Serve warm and pair these chicken suya with African Pepper Sauce and onions.

BEEF SUYA

Steps:

• Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined., Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade., Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato and cilantro.

SUYA (SPICY BEEF ON A STICK)

Steps:

• Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
• In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it a Ziploc bag and set aside
• Peel roasted peanuts, and then grind in a coffee grinder with skin on, until finely crushed. Do not grind the peanuts into paste. Add the ground peanuts and the oil into spice mixture.
• Slice the steak into strips and thread on a skewer
• Rub the steak skewer with spice mixture; on both sides. Marinade for at least 30 minutes
• Grill over medium high heat, until desired doneness
• Serve warm with Pepper sauce and slices of tomatoes and onions.

CAMEROON SUYA

Steps:

• Trim the steak of any fat and then cut into thin strips. Place in a bowl or shallow dish.
• Mix the sugar, garlic powder, spices and onion salt together. Add the crushed peanuts, then add this mixture to the steak. Mix well so that the spices are worked into the meat.
• Thread the steak onto 6 satay sticks, pushing the meat close together (almost so it resembles ribbon candy, if you can picture how that looks).
• Place in a shallow dish, cover loosely with foil and allow to marinate in a cool place for a few hours.
• Preheat the grill (or broiler). Brush the meat with a little vegetable oil and then cook over moderate heat for about 15 minutes or until evenly brown.

CAMEROON SUYA

Steps:

• Cut the steak into strips.
• Place in a bowl with all other ingredients and rub in well.
• Thread the steak strips onto soaked wooden skewers.
• Ensure they are all well covered with nuts and spice.
• Brush each skewer with oil and grill over a medium high heat on the BBQ until cooked through.
• Enjoy with a satay sauce or a sweet chili sauce.