Suya

I spent three months trying every version of Suya I could find locally. The variation in quality is extraordinary. The best version handled locust beans dawadawa with genuine knowledge and the deeply umami from fermented ingredients result was noticeably superior. Nigerian cuisine varies between th…

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…

Some dishes exist to comfort and Suya is absolutely in that category. The spicy and bold quality works on something almost primal — you feel the warmth of it immediately. ogiri fermented seeds does work that no substitute can replicate. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and o…