How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria?

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

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Rago Suya | Nigerian lamb Suya a West African street food shish kebab

This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.

Course

Main Dish, Snack, Starter

Cuisine

African, Nigerian, West African

Keyword

Africa

Prep Time

25 minutes

Cook Time

25 minutes

Servings

people

Ingredients

The marinade - KuliKuli

• 5 tbsp roasted peanuts not dry roasted, salted is fine
• 1 tsp cayenne pepper
• 1 tsp dried chilli flakes
• 1 tsp chilli powder
• 1 tsp smoked paprika powder
• 1 tsp sea salt flakes
• 1 tsp ground ginger
• 1 tsp garlic powder

For the kebabs

• 2 leg steaks lamb cut in to large chunks
• 1 medium white onion chopped in to large chunks, not stupid little things, go CHUNKY
• 1 medium red onion chopped in to chunks, same size as the white onion
• 1 large tomato chopped in to chunks, similar size to the onions
• 1 red pepper chopped in to chunks, you can guess what size
• 1 bunch fresh coriander leaves roughly chopped for garnish

Course Main Dish, Snack, Starter Cuisine African, Nigerian, West African Keyword Africa Prep Time 25 minutes Cook Time 25 minutes Servings people Ingredients The marinade - KuliKuli 5 tbsp roasted peanuts not dry roasted, salted is fine 1 tsp cayenne pepper 1 tsp dried chilli flakes 1 tsp chilli powder 1 tsp smoked paprika powder 1 tsp sea salt flakes 1 tsp ground ginger 1 tsp garlic powder For the kebabs 2 leg steaks lamb cut in to large chunks 1 medium white onion chopped in to large chunks, not stupid little things, go CHUNKY 1 medium red onion chopped in to chunks, same size as the white onion 1 large tomato chopped in to chunks, similar size to the onions 1 red pepper chopped in to chunks, you can guess what size 1 bunch fresh coriander leaves roughly chopped for garnish

Instructions

Marinade

1. Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.

   
2. Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.

   

Kebabs

1. Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
2. When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh

   
3. Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.

   
4. Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
5. When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.

   
6. Removed makes it much easier to eat though.

   
7. Thank you Nigeria
   
   Na gode