Ingredients
- •2 lb ribeye or sirloin steak, cut into 1/4-inch thick slices against the grain
- •For suya spice (yaji):
- •½ cup roasted peanuts, ground to a fine powder
- •2 tbsp cayenne pepper (adjust to taste)
- •1 tbsp ground ginger
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •1 tsp smoked paprika
- •1 tsp kosher salt
- •½ tsp ground white pepper
- •1 beef bouillon cube, crushed to powder
- •2 tbsp neutral oil
- •For serving:
- •1 large red onion, sliced into thick rings
- •2 ripe tomatoes, sliced
- •Fresh cilantro or parsley
- •Sliced cabbage
- •Extra suya spice for dusting
Instructions
Make the suya spice by combining ground peanuts, cayenne, ginger, garlic powder, onion powder, paprika, salt, white pepper, and crushed bouillon. Mix thoroughly.
Toss the sliced steak with 3 tablespoons of suya spice and the oil until evenly coated.
Place seasoned slices in a vacuum-seal bag in a single layer (use multiple bags if needed).
Seal and preheat sous vide bath to 131°F (55°C).
Submerge and cook for 2 h.
When done, remove slices and pat dry (the suya spice crust should remain).
Thread slices onto bamboo or metal skewers.
Heat a grill or charcoal chimney to maximum heat.
Grill skewers for 30–45 sec per side — just long enough to char the peanut crust.
Arrange on a platter with sliced onion rings, tomato slices, and cabbage.
Dust with extra suya spice and serve immediately.
Notes
- •The ground peanut base IS suya — without it, it's just spiced beef. Roasted peanuts ground to flour are essential.
- •The bouillon cube is authentic and provides the umami punch
- •In Lagos this is street food — cooked over charcoal with newspaper-wrapped servings
- •Sous vide solves the classic suya problem of burnt exterior / raw interior on thin slices