Beef and Liver Suya

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Yes! I did a post for chicken and I had to do this one too….It all began with the chicken suya. Beef Suya, is also an exotic Nigerian street food. Between the beef and chicken Suya there is a sweet spot of flavours which you will absolutely love 🙂 Before embarking on the adventure of making the beef Suya,  I had asked so many questions on my facebook page and also asked for pictures which my Big Brother Ifeanyi was able to help me with. In his Suya bowl he had beef and offals. It looked quite tasty and interesting. He even had some whitish looking stuff in the bowl and when I asked him, he said it was Masa. A Facebook friend Aishatu was able to help me with the recipe for Masa; while cousin Hassana agreed with her.

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In all it was fun and quite enlightening. I actually like Masa and from my little research it can also be eaten with some spicy stews. The making is quite tedious but in all it was well worth it. I will be sharing the recipe for my Masa soon.

I am quite enlightened about Suya. Thanks to Ifeanyi and His wife Omegie. Thank you Aishatu, thank you Hassana and everyone who helped educate me about these dishes. You know, cooking food is not just about mastering a recipe but also about adding your little touch while respecting  history and heritage. Even while I added other spices to my suya like the peanut butter etc, I knew I had to stay at least 90% true to the basic recipe. Yes I know, I know I added peanut butter to my marinade, but who wants a dry looking and tasting suya na? Although it is optional, you may try it and thank me later 🙂

Most of the explanation for suya and some pictures are on my chicken suya post here


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Image courtesy of Ifeanyi


Ifeanyi’s Suya bowl


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My Suya bowl

and here is an easy recipe for you to make some beef and liver Suya. I hope to share my Masa recipe with you very soon

4.5 from 2 reviews
Beef and Liver Suya
Prep time
Cook time
Total time
Cuisine: West African
Serves: 6
for marinade
  • .90lbs of beef
  • .90lbs of beef liver
  • 1tsp of peanut butter(optional)
  • Suya pepper for seasonings or regular dry grinded pepper
  • ½ tsp peanut oil...any oil works
  • salt
  • one bouillon(optional)
  • Wooden skewers(soaked in water for 20minutes)
for cooking
  • 2tsps of peanut oil(any oil works)
  • 2tbsps of yaji powder
for garnishing
  • sliced plum tomatoes
  • sliced onions
  • sliced cabbage
  • 1tsp of yaji for garnishing
  1. wash and pat the beef and liver dry
  2. cut the beef and liver into thin slices
  3. work in all the ingredients for the marinade and carefully put all the meats into skewers
  4. set aside and let it marinate for an hour or two
  5. mix the yaji powder and oil and set aside
  6. Turn on your grill or oven and grill the meats while basting with the yaji and oil mix(Some people baste their meat with a bouillon cube and the oil. I like to use the yaji, so that it can permeate the meat. Besides, I already seasoned the meat)
  7. Once the meat is done, let it rest for about 10minutes before cutting into bite sized pieces.
  8. Garnish and serve



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