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Jazz Up Your BBQ With Our Suya Spice Dry Rub

How about we jazz up our BBQ this holiday weekend with my African suya dry rub?! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

Suya spice is used to make a spicy meat skewer which is a popular food item in West and Central Africa.


Suya is generally made with skewered beef, ram, or chicken, kidney, liver, and tripe are also used. The meat is thinly sliced and marinated in spices ground roasted peanut, salt, onion powder, ginger powder, garlic powder, stock cube, salt, black and white pepper, chili powder, and vegetable oil, and then barbecued.

Suya is served with extra helpings of dried pepper mixed with spices and sliced onions.


FYI *** If you have any nut allergies, I suggest you skip the peanut entirely and use the spices without the peanut.

I used my homemade Suya dry rub recipe to marinate my beef and lamb skewers and my chicken.


How to make it


2 cups salted peanuts

1 tablespoon paprika

2 teaspoons onion powder

2 teaspoons ground ginger

1 teaspoon crushed red pepper flakes

1 teaspoon garlic powder

1 beef top sirloin steak (2 pounds), thinly sliced against the grain. You can use chicken or lamb.

2 tablespoons canola oil

2 teaspoons of salt

1 medium onion, cut into wedges

1 large tomato, cut into wedges

Fresh cilantro leaves

1 tablespoon White pepper

1tablespoon black pepper

1 tablespoon of curry



1. Ground your peanut into a lose grainy powder. Make sure it does not turn into a paste.

2. Combine your peanut powder with all the dry spices.

3. Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat.

4. Refrigerate, covered, for 2 hours or overnight. Drain any leftover fluid. For extra nutty taste, coat with more powder peanut. 5.Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until meat is cooked, 10-15 minutes, turning occasionally. Serve with onion, tomato, and cilantro and more suya pepper.


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