Get To Know The Story of Suya Kebab

Home occupants can be found throughout the geographic area of West Africa. Hausa, Tuaregs, and Berbers have the same North African culture. Whereas, beef, mutton and lamb are distinguished by the culinary culture. 

Usually, meat is marinated in peanut paste (or mixed with spices with peanut butter) for several hours. The meat is then hung on wooden skewers before cooking on an open grill or on a rotating skewer over an open fire. If you are trying to find a restaurant near you then search it online “best food near me”. 

Suya Recipe - Great British Chefs

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The ancient city of Kano was known as Timbuktu in the 17th and 18th centuries. The canoe is known for its unmatched trade-in hides and spices. With Balangwu Suya Pasta, every chef can prepare a very delicious Suya Kebab.

Materials:- 

1 kg beef (preferably lean breast, diced or diced)

1 glass of Balangwu Suya pasta,

1 teaspoon salt and

20 ml of vegetable oil.

Making:- To cook it, just sprinkle the beef with salt and then pour half of the balangwu suya paste over the beef. Massage the paste thoroughly into the meat with a pinch of salt, then place the meat on metal or wooden skewers. 

Place the kebabs on top of the casserole, cover with a tight lid or cling film, and microwave on high for 10-12 minutes. Pour vegetable oil over the pasta on the left; Stir the butter into the paste to loosen the paste. Spread loose noodles on top of the kebabs with a pastry brush and place the coated kebabs under the grill or hot rack for 10 minutes (turning the kebabs every five minutes). Serve with a stir salad.