Homemade suya, choukouya, grilled meat

Beef Suya_final
Name: Suya
Eaten in : West Africa
Foodie: Linda

 Why doesn’t street-food ever taste the same when made at home? Have scientists explored that topic yet? Nevertheless, making suya at home is still very much worth it.  The peanut and chili coating add a wonderful kick to the meat. In Côte d’Ivoire, the grilled meat itself is called choukouya and the pepper mix is served separately, as a dip.  The aromas are wonderful either way.


Serves 2
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Snack


  • 2 servings of suya pepper
  • 1lb of meat (beef, lamb) cut into bite-sized pieces
  • 1 onion peeled and cut into chunks
  • 1 tomato cut into chunks
  • 1 green or red bell pepper, cleaned and cut into chunks (optional)


1. Put half of the suya pepper in one bowl and half in another.

2. Set one bowl aside.
3. Dip and roll the meat into the suya mix, making sure the meat is completely coated.
4. Allow the meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.)
5. Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired).

6. Broil in a hot oven, or grill over hot coals, until meat is done.


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