Suya

Suya, a beloved West African dish, can be best described as a spicy meat skewer. It is also enjoyed in Sudan under the name "Agashe." Typically, Suya showcases beef, ram, or chicken, but it can also include organs such as kidney, liver, and tripe. The meat is thinly sliced and marinated in a blend of spices, including peanut cake, salt, vegetable oil, and other seasonings, before being grilled to perfection. It is usually served with dried pepper, additional spices, and sliced onions.

In northern Nigeria, where Suya originated, the meat is often prepared following Halal methods due to dietary customs. There is also a dried version of Suya called Kilishi, which can be enjoyed with Garri or Ogi, adding another layer of versatility to this delightful dish.

The marinade for Suya, known as Yaji, and the accompanying spice mix can vary based on personal taste or regional traditions. Although Suya began in northern Nigeria, it has become a national favorite, widely available and affordable throughout the country. This dish is seen as a unifying culinary delight, with different regions proudly boasting their unique recipes and cooking techniques. Similar grilled meat dishes can be found in other West African nations, further enriching the diverse tapestry of regional cuisine.