Suya

What we know so far

Suya is Nigeria's night-time street food: paper-thin fillets of beef threaded on sticks, oiled, pressed into yaji (the groundnut-and-chilli suya spice) and roasted over glowing charcoal by the mai suya, then served wrapped in newspaper with sliced onion, tomato and cabbage and a shake of extra pepper. It began with the Hausa of the north and is now sold on every corner of every Nigerian city after dark. Beef is the original; chicken, liver and kidney follow the same method.

The draft was written from 2 published sources and holds 6 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting