Nigerian Suya is the most delicious street food – it’s what I grew up with. There is always a suya seller either setting up or in the middle of grilling, taking orders from 10 people at the same time. They never go out of stock. It’s pretty insane. When I was pregnant I desperately wanted Suya, it was all I could think about (darn cravings). I remember thinking ‘what if they have sold out? What would I do?’ Oh the anxiety over Suya. But I was in luck, there was one nice juicy stick left. YES! Absolutely elated. (It’s no wonder my kids are foodies.)
This is my Nigerian-Indian take on chicken suya, super spicy and to tone it down I paired it with pillowy soft paratha.
- 250g Mini Chicken fillets
- 7 Wooden skewers, soaked for 20 minutes
- A clove of Garlic
- 1 Lime, juice only
- 1 Birds eye chilli
- 4 teaspoons, Africa’s Best Suya spice (put as little or as much as you can handle)
- 1 Tomato, sliced
- 1 small Onion, sliced
- Store bought frozen Paratha (optional)
- Thread the mini fillets onto wooden skewers onto the pre-soaked skewers.
- Using a mortar and pestle, mash the garlic and chilli together.
- Give the chicken a good rub with the garlic mixture
- Squeeze some lime juice over the chicken
- Now it’s time for the suya seasoning
- Pop in the fridge either overnight or for a minimum of an 1 hour to allow all the spices seep in.
- Heat up a heavy based pan, allow it get hot and then place the chicken suya in
- Cook on both sides, you can either finish it on the cooker or cook for 10 minutes and then finish in a grill set at 180 degrees.
- Slice the onion and tomato and set aside.
- Using the same pan you cooked the chicken, place the paratha and cook till golden brown on both sides.
- Now it’s time to plate up the chicken suya with the sliced onions and tomato. Don’t forget the paratha too.
Tip: Soaking the skewers in warm water will keep the skewers from cooking along with the food.
Note: If you are not afraid of spice, then try sprinkling some more suya spice mixture over the chicken.