Nigerian Suya
- Number of Servings: 8
Ingredients
2 pound(s) Chicken breast, skinless, boneless, raw 2 Tbsp ginger root, minced 1/2 tsp onion powder 1 1/2 tsp table salt 1 cup(s) raw peanuts 1 tsp paprika 1 tsp sugar 1 large red onion(s) 1 clove(s) garlic clove(s) 1/8 tsp cayenne pepper
Add one cup roasted peanuts to food processor, and pulsate several times until you end up with a coarse powdery substance. Be careful not to overdo it or you'll end up with some strange kind of peanut butter!
add 1 tsp paprika powder, 1/2 tsp onion powder, 1/8 tsp hot chili powder (up it if you like it hot), 1 1/2 tsp salt and 1 tsp sugar.
Add 2 tbsp grated ginger and 1 garlic clove (grated)
Put the lid back on and pulsate a few more times until everything has properly blended.
Get it all in a bowl and use a fork to mix or break it up a bit. Officially you want to get a really fine spice rub, but I always keep the rub a bit coarser. I just like the contrast between the soft chicken and the crunchy peanut coating.
Cut up chicken fillets. You can replace the chicken with any kind of meat you like.
Pour a little oil over the chicken cubes
Transfer the chicken to a bowl and cover with your spice rub. Now mix it all up and allow it to sit for a while. I usually let the flavors incorporate for roughly 30 minutes.
After 30 minutes or so, place chicken fillets on skewers
lightly oil the grill plate
Grill them over low heat until theyre golden brown. Flip them over every 2 minutes or so, you dont want them to end up charred.
Depending on the size of the chicken and how hot your grill is, they should be done in roughly 10 to 12 minutes.
While the Suya is cooking, finely slice a red onion. You can sautee the slices or use them raw. I prefer to use them raw in this dish. If raw onions are too strong a flavor for you, try putting them in really cold water for about 10 minutes, this will mellow them.
Serve your Suya royally covered with the thinly sliced onion - traditionally you should also serve them with thinly sliced tomato on top.
Number of Servings: 8
Recipe submitted by SparkPeople user BROWNEYEDBEAU.
add 1 tsp paprika powder, 1/2 tsp onion powder, 1/8 tsp hot chili powder (up it if you like it hot), 1 1/2 tsp salt and 1 tsp sugar.
Add 2 tbsp grated ginger and 1 garlic clove (grated)
Put the lid back on and pulsate a few more times until everything has properly blended.
Get it all in a bowl and use a fork to mix or break it up a bit. Officially you want to get a really fine spice rub, but I always keep the rub a bit coarser. I just like the contrast between the soft chicken and the crunchy peanut coating.
Cut up chicken fillets. You can replace the chicken with any kind of meat you like.
Pour a little oil over the chicken cubes
Transfer the chicken to a bowl and cover with your spice rub. Now mix it all up and allow it to sit for a while. I usually let the flavors incorporate for roughly 30 minutes.
After 30 minutes or so, place chicken fillets on skewers
lightly oil the grill plate
Grill them over low heat until theyre golden brown. Flip them over every 2 minutes or so, you dont want them to end up charred.
Depending on the size of the chicken and how hot your grill is, they should be done in roughly 10 to 12 minutes.
While the Suya is cooking, finely slice a red onion. You can sautee the slices or use them raw. I prefer to use them raw in this dish. If raw onions are too strong a flavor for you, try putting them in really cold water for about 10 minutes, this will mellow them.
Serve your Suya royally covered with the thinly sliced onion - traditionally you should also serve them with thinly sliced tomato on top.
Number of Servings: 8
Recipe submitted by SparkPeople user BROWNEYEDBEAU.
Nutritional Info Amount Per Serving
- Calories: 281.4
- Total Fat: 9.8 g
- Cholesterol: 68.3 mg
- Sodium: 553.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.2 g
- Protein: 33.0 g
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