Ingredients:
2.5kg Tozo beef (hump meat) – Preferably from Meat Madam for that rich, flavourful taste.
1 cup Yaji spice (Suya pepper) – Homemade or high-quality store-bought.
5 cloves garlic, finely grated.
Salt, to taste.
Skewers (optional).
Foil or baking paper.
Serves 10 or more🔪
Prep Method:
1. Begin by slicing your Tozo into thin, even strips. The thinner the slice, the faster and better it absorbs flavor and cooks evenly.
2. In a large bowl, combine the beef strips with: Grated garlic, a good pinch of salt adjusted to taste, and a full cup of Yaji spice. Massage the spices into the meat with clean hands until each strip is fully coated.
3. Cover the bowl and let it sit for at least 1 hour. This allows the garlic and yaji to fully penetrate the meat.
4. At this point, you can thread the meat onto skewers for a traditional touch, or simply spread the strips out directly on your baking tray.
🔥 Cooking Instructions:
Oven Method
1. Preheat your oven to 200°C (390°F).
2. Line your baking tray with foil or baking paper.
3. Lay the marinated Tozo flat in a single layer, skewered or loose.
4. Bake for 20–30 minutes, until the edges are crisp and the meat is golden brown.
Grill Method
Place your strips on a grill pan over low heat.
Flip occasionally and let them cook until they develop a smoky char and a deep golden crust.
🍽️ To Serve:
Plate your suya with style. Pair it with thinly sliced onions, fresh tomatoes, and sprinkle extra yaji for that fiery kick. You can even add some cool cucumber slices for contrast.
This isn’t just any suya. This is homemade Tozo suya done the chef’s way, with premium cuts, bold flavors, and the right technique.
Best way to enjoy this platter? Pair with a chilled can of malt or zobo drink.
