Suya for a dinner party — went down extremely well

I made Suya for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply umami from fermented ingredients profile was the main talking point — no one had quite experienced uziza leaves used that way before.

Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. I explained the a Lagos buka local restaurant context as I served it which helped people appreciate it fully. zobo hibiscus drink was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.