Alternative suya
recipes
really hard to resist. That a Mai Suya
(suya seller) can be found every few
minutes away, doesn’t help either. Suya is
simply irresistible.
Dubbed West Africa’s answer to Shish
Kebab, East Africa’s famous meaty nosh-
up, suya is basically meat (beef, ram,
chicken or tripe) marinated for several
hours in peanut paste or in groundnut
oil-infused spicy blends. An original
creation of the northern region from
tribes like the Hausas, Berbers and the
tuaregs whose cuisines heavily feature
meats, suya has since become a favorite
amongst the entire geographical region
of West Africa. It is in this time known to
be prepared by northerners from Nigeria,
Niger, Cameroon and parts of Sudan in
which it is referred to as Agashe.
With the popularity of this food,
one would expect it to have gone
mainstream by now, however, suya is
still mostly relished as a street corner
snack by West African natives. While
suya is great as a stand-alone bite
accompanied by its signature Yaji
brine (a spicy sauce secret recipe
best kept by northerners), suya
makes for a prevailing restaurant
dining experience. If you didn’t
know, adding suya to various
repasts take them from ordinary
to excellent in a heartbeat as its
deliciousness, if made properly, goes
beyond the limitations of words.
Our tasty alternative recipes are
sheer proof that the days when
suya was regarded as just some
street corner dish to chew on while
awaiting a proper sit-down meal
are be over. Making for the perfect
local filling or salad dressing, Suya
is earnin g its place at the table for
millenia.
PROMOTING ENTERPRISE
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