Everyday Kitchen

Ethiopian/West African · Dinner

Suya

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Suya is a Ethiopian/West African dish. Thin strips cook quickly without charring the peanut coating.

Prep
25 min
Cook
12 min
Rest, soak, marinate or chill
60 min
Total
97 min
Servings
4
Difficulty
Medium
Cuisine
Ethiopian/West African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Suya. The photograph includes onion and pepper sauce not included in this draft.
The photograph includes onion and pepper sauce not included in this draft. Representative photograph of Suya. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Skewers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; food thermometer; grill or oven broiler; tongs.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 650 g beef steak, thinly sliced, 40 g roasted peanut powder, 1 tsp ginger, 1 tsp garlic powder, 1 tsp paprika, ½ tsp cayenne, ¾ tsp salt, 30 ml neutral oil; refrigerate 1 hour.

Skewer · About 30 min

  1. Soak 8 bamboo skewers, 1000 ml water in water 30 minutes; drain and thread beef in flat folds.

Grill · About 5 min

  1. Grill over medium-high heat 3–5 minutes per side until 63°C / 145°F. Rest 3 minutes.

    Check: Look for this result: 63°C / 145°F.

Tips

  • Thin strips cook quickly without charring the peanut coating.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken strips and check 74°C / 165°F.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Suya one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Suya?

Thin strips cook quickly without charring the peanut coating.

What can I substitute in Suya?

Use chicken strips and check 74°C / 165°F.

Can I prepare Suya ahead?

Prepare the measured ingredients for Suya one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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