You probably see those suya men at the junction of your house and have wondered the magic they perform to create such tender spicy meat your taste buds love. Not to worry, it is not magic and we will teach you how to make suya and the spice.


  • Beef
  • suya spice
  • Suya Spice
  • Groundnut or Peanut Oil
  • Salt

This is how to prepare

1. Cut the beef into very thin fillets.
2. Now thread the fillets of beef on the Suya sticks .
3. Put some groundnut (peanut) oil in a bowl, add a small quantity of salt and stir.

4. Using a cooking brush, rub the groundnut (peanut) oil on the threaded fillets of beef. This is what helps the Suya spice stick to the meat so make sure you do not leave out any part of the meat.
5. In a wide dish, spread the Suya spice and dab the threaded fillets of beef in the spice so that the beef takes up as much of the spice as possible. All the beef will be covered with the Suya spice when you are done.
6. Place all the now spiced beef in a flat plate, cover with a thin plastic film and leave to marinate for 1 hour.

7. Once the beef has marinated for 1 hour, set your oven to preheat for 10 minutes.

8. Place the beef flat on the oven rack and put in the oven to roast.

9.  After 15 – 20 minutes, flip the beef to roast the underside as well. The length of time you’ll roast each side depends on how thick the fillets are. So total roasting time for both sides of the beef is 30 – 40 minutes.

10. Rub some of the remaining groundnut oil on both sides of the beef. Increase the oven temperature a bit and roast either side of the beef for 5 minutes each.

Serve with chunks of onions, tomatoes cabbage and cucumber.


How to make the spice


  • 5 tablespoons crushed Kuli Kuli
  • 5 tablespoons ginger powder
  • 2 tablespoons cayenne pepper flakes
  • 10 strands of African Negro Pepper known as Uda in Igbo
  • 1 small stock cube
  • ½ teaspoon salt


1. Crush the Kuli Kuli with a mortar and pestle or put in a plastic bag and crush with a blunt object. Kuli Kuli usually comes in different shapes and sizes and this crushing makes it easy for you to measure it and blend it in the dry mill or coffee grinder.
2. Crush the dry cayenne pepper in a mortar or any other rough container till the skin separates from the seeds. You don’t need to pound it. When done, put in a flat tray or plate, toss so that the flakes will move to one side then pick them out.
3. Break the African Negro Pepper into pieces and crush the stock cube.

4. Combine all the ingredients in a bowl.
5. Grind in small batches in the dry mill till they turn into powder. Any coffee grinder will do this job very well.
6. When done, sift the suya spice with a sieve to remove all fibre from the African Negro Pepper and ingredients that did not blend well


This video by All Nigerian Recipe will also help