Liver Suya (Liver Kebab)
Nigeria
Maître Africook
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Suya is not restricted to any one cut, and liver is among the most common of the alternatives. Kidney and tripe appear too, and the offal versions are cheaper, cook faster and carry the yaji spice differently from beef, which is a large part of why they have their own following rather than being a fallback. Liver takes spice better than muscle meat does. It is soft, mineral and slightly sweet, and it absorbs the groundnut and pepper coating almost immediately rather than needing time to marinate. It also cooks in minutes, which suits the trade: a suya vendor working a roadside grill at night needs something that goes from raw to served while the customer waits. The name changes across West Africa without the thing changing much. Suya in Nigeria, soya in Cameroon, chinchinga or sitsinga in Ghana, and brochettes in the Francophone countries. The spice blend, yaji, is what holds it together, and it has no fixed recipe: the composition varies by vendor and by region, and each is guarded. What is consistent is ground groundnut, chilli, ginger and garlic, and a heat level that varies from cook to cook while the intensity of flavour does not.
Suya belongs to the Hausa grilled meat tradition of Northern Nigeria and is eaten across West Africa under names including soya in Cameroon and chinchinga in Ghana. Offal cuts including liver, kidney and tripe are documented as standard within the tradition rather than as substitutes for muscle meat.
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If using wooden skewers, soak them fully submerged in water for at least 20 minutes so they do not burn.
Heat the oven to 230°C. Lightly oil a baking sheet or roasting pan so the suya does not stick.
In a medium bowl, mix the powdered peanut, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper and bouillon. Spread on a plate and set aside.
Slice the liver diagonally into medium thin pieces.
Thread the liver onto the skewers, about 4 pieces per skewer, covering the skewer fully.
Rub the spice mixture onto both sides of each skewer. Line a baking sheet with foil and place the skewers on it.
Drizzle with oil and bake for about 12 to 15 minutes.
For the last 3 minutes, switch to the grill setting to crisp and brown the outside.
Serve warm.
3 avis
chale, liver can go tough real fast if you leave it in that 230C oven even 5 mins too long. i bought fresh beef liver at saraga market here in columbus and sliced it super thin like you said. in ghana we mostly use beef loin for kyinkyinga but this liver suya rub with the white pepper and peanut powder is actually very nice oo. just watch your cooking time.
got fresh halal beef liver from my local butcher in small heath to make this on the weekend. flavour from the smoked paprika and white pepper mix was spot on, but 35 minutes total cook time made the liver way too dry and rubbery. liver cooks much faster than regular beef abeg! next time I will take it out after 15 mins max.
My husband was skeptical about oven suya but this came out so good! I bought the liver from Fiesta on Hillcroft and sliced it diagonally while it was still slightly frozen, made it much easier to cut thin. Soaking the wooden skewers in water for 20 mins saved them from burning at 230 degrees. The chicken bouillon and cayenne kick is standard suya spot taste, e sweet sha o.