Suya

Suya at this place was fine. The spicy and bold flavour was there but not distinguished. crayfish powder was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. suya spiced meat skewers are eaten across West Africa…

Having eaten Suya at several restaurants over the past year, I can say this version is the best. The complex and robust quality is more pronounced here than anywhere else I've tried. uziza leaves is handled with real knowledge — you can taste the difference. This is proper a family gathering cookin…

I was looking forward to Suya here based on the reputation. The reality was disappointing. The deeply umami from fermented ingredients character that makes this dish special was muted — either from shortcuts with uziza leaves or from scaling up production at the expense of quality. suya spiced meat…

Suya rarely gets the international recognition it deserves. The complex and robust complexity is genuine, not simple, and the technique involved in using palm oil correctly takes real skill. suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. I encountered it first …

Most people overlook how much the right drink changes Suya. I ordered it with Chapman cocktail and the spicy and bold elements of the dish sharpened considerably against the pairing. uziza leaves in particular became more prominent in a good way. suya spiced meat skewers are eaten across West Afric…

Suya here was solidly made — deeply umami from fermented ingredients without anything to complain about. crayfish powder was present and handled reasonably. But something was missing from the depth that this dish should have. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic…

The best Suya I've ever had came from a street stall, not a restaurant. The rich and earthy from palm oil intensity was completely different — more direct and uncompromised. crayfish powder was used without hesitation, the way it should be. suya spiced meat skewers are eaten across West Africa but …

I took a cooking class specifically to learn how to make Suya correctly. The instructor explained why crayfish powder is used the way it is — something I'd never understood from just eating it. The complex and robust result when you make it yourself is different. suya spiced meat skewers are eaten …

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 Y…

I spent an afternoon making Suya from scratch following a traditional recipe. Getting uziza leaves right was the main challenge — it's not as straightforward as it looks. The spicy and bold result was rewarding once I got it right. suya spiced meat skewers are eaten across West Africa but claim dee…