Beef suya from Christopher Kimball’s Milk Street Magazine, Jul/Aug 2017 (page 22)

  • ground cayenne pepper
  • garlic powder
  • ground ginger
  • limes
  • sweet paprika
  • grapeseed oil
  • onion powder
  • dry-roasted peanuts
  • beef flat iron steaks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • HalfSmoke on July 02, 2018

    This was superb. I made some slight adjustments based on suggestions from a Nigerian friend who knows the real thing. First, lime juice has no business in this recipe. Omit it. I did. It's great. Second, serve with chunks of raw tomato and red onion. That's it. Anything else is heresy. To be truly authentic, this must be eaten out of a newspaper. I went off script on this point and used a plate. I asked my Nigerian friend what cut of meat is used for this and she had no idea. She consulted other Nigerians. Nobody knows. I went with Skirt Steak. Worked great, and it was all delicious.

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