The History Of The Suya Kebab

The Hausa people are located throughout the geographical area of West Africa. The Hausa and the Tuareg and the Berbers share a similar North African culinary culture. Lamb, beef, and mutton are prominent in their cuisine. Meat is usually preserved for a long time in the Peanut paste (or with groundnut oil-infused spice blends). It is inserted onto wooden skewers and then cooked on an open grill or the rotating spit in front of an open flame.

Nigerian gatherings are made memorable when two items are on the food menu. One is a large pot filled with Nigerian chili soup. If you are unable to pull it off, you can impress your guests with a huge plate consisting of Northern Nigeria Kebabs called chicken suya.

The Naija Balangwu suya recipe allows you to make these tasty Kebabs in a breeze and in no time. The paste is prepared using an authentic recipe from Kano, a city in Kano located in Nigeria.

For cooking, just sprinkle salt on the meat then drain half of the balangwu Suya paste onto the steak ( save the rest to drizzle over the kebabs when you cook them later). Massage the salt and paste thoroughly into the meat.

Then place the meat on a skewer made of metal or wood. The kebabs should be placed in the casserole dish. Cover it with an airtight lid or cling wrap, and cook in the microwave at high temperature for about 10-12 minutes. Utilize a pastry brush to paint the loose paste onto the kebabs. Place the cooked kebabs covered in glaze under an oven or grill for 10 minutes (turn the kebabs on their backs each time for 5 minutes). Serve them with a salad.