NIGERIAN SUYA CARIBOU
Africa meets Alaska in a fusion of spices and smokey flavors.
Servings
8-10
Ready In:
2 hours
Calories:
300 per serving
Good For:
Dinner
About this Recipe
One of my favorite things to do is take traditional notions on how wild game should be cooked and turn them on their head. I have a very close friend from Nigeria who has often talked about his home and the foods prepared by his mother and sisters. I’ve never set foot on the continent of Africa, but I grew a real fascination with the different flavors and methods of cooking that are employed there.
Suya is a spicy grilled meat which is popular in Nigeria that is typically made from beef, chicken, or offal and is seasoned with a peanut-based spice mix called yaji. This style of meat preparation originated with the Hausa people of Western Africa and is often eaten as a street food with raw onions, tomatoes, cucumber, and cabbage.
Cooked over open flames, this smokey, spicy meal is one of the best wild game preparations I have ever had the good fortune to eat.
For the Suya Spice
- 5tbsp crushed Kuli Kuli
- 5tbsp ginger powder
- 2tbsp cayenne pepper flakes
- 10 strands African Negro Pepper (known as Uda in Igbo)
- 1 small stock cube
- 1/2tsp salt
For the Suya
- 2lbs caribou roast or flank steak
- Wooden or metal skewers
- Vegetable oil as needed
For the Suya Spice
Step 1
Crush the Kuli Kuli and cayenne pepper. Break the Negro Pepper and crush with stock cube.
Step 2
Combine all the ingredients in a bowl.
Step 3
Grind in small batches in the dry mill till they turn into powder. Any coffee grinder will do this job very well.
Step 4
When done, sift the suya spice with a sieve to remove all fiber from the African Negro Pepper and ingredients that did not blend well.
For the Suya
Step 1
If using wood skewers, soak them in water for 30 minutes to prevent them from burning. Skip if using metal skewers.
Step 2
Slice the meat thinly against the grain (about ⅛–¼ inch thick). Thread onto skewers and brush generously with oil to help the spice mix adhere to the meat. Rub the spice mix generously over the skewered meat, coating well.
Step 3
Cover and marinate for at least 30 minutes (up to overnight) in the refrigerator for best flavor.
Step 4
Preheat a grill (charcoal preferred for smoky flavor) to medium-high heat. Grill 3-4 minutes per side, until the meat is tender inside and lightly charred outside. Brush with extra oil + spice mixture or sprinkle with extra suya spice half way through for extra flavor.
Step 5
Serve and enjoy!
Note
I like to cook them hibachi style over open flames/coals. You can take two dozen bricks and make a small fire pit to accomplish this.
Traditionally served hot with thinly sliced onions, tomatoes, and cabbage or cucumbers on the side.
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