Chicken Suya
Be it in Cameroon, Nigeria or Ghana, you can’t miss that vendors who roast meat on the street corner. We call it Suya in Cameroon. It really is my favorite next to other amazing delights served on the streets of Cameroon. You can smell it from a distance, you hear the commotion, everyone wants a taste. I can’t really tell you when they start roasting the beef, pork or chicken; but what I can assure you is there is always suya for purchase. Up until the its all gone. Nothing goes to waste at my favorite suya spot. As a matter of fact, you’re more likely to be told you’re a little too late for the day. All gone! Or “All done” like my little girl says, wiggling her tiny hands in the air.
Suya, for the haves and have not!
Suya for all. From primary school kids , university students all the way to men and women in suits. The suya guy has a portion for what you have in your wallet. Wrapped in a piece of brown paper bag or newspaper. What can I say, we recycle 🙂 If you become a regular customer and bring more customers during your next visit, your next portion may just be a little heavier.
My other Chicken Suya
This recipe is unique to me! A different approach to suya that most will refute its authenticity. Nevertheless , it does not fall short of flavor! This is and will be my suya spice mix for a very long time until something new comes up. Could be used with any meats, fish and vegetables. Suya experience from your kitchen. Reliving some special childhood memories with this one for sure.
My decision to go with boneless chicken thighs is simply preference. I also wanted the cut pieces, wrapped in a wrinkled brown paper bag. Pepper on the side. The traditional way. Top with some sliced onions. when you know, you know!
Something different with this blend is the addition of country onions. I’ve opened my jar of country onions for chefs who are not familiar with this ingredient to take smell. My most recent description was a cross between garlic and “something” . You may miss that unique flavor, but don’t let the absence of country onions stop you from giving this recipe a well deserved chance.
Its simple, its quick and its cheap. Cheap in that you already have most of these ingredients in you pantry. You can enjoy as is, in a wrap, on a salad or make it a complete meal with some veggies and carb of choice. It reheats really well, especially when chicken thighs are used. So this is a great meal prep idea. GAINS!
Charcoal or Cast Iron
Grilling over coal is definitely preferred. You want that char, smokiness. But in the event of 30 degree whether and no charcoal grill, a cast iron skillet is your friend. You can let the chicken marinade overnight but its not necessary with this recipe. 20-30 minutes and you’re good depending on the meat. Boneless chicken thighs are also a great option because the flavors are absorbed pretty quick. Safe some of the spice mix , add more cayenne and you have your dry pepper on the side and enjoy.
Suya, a must have if I may say.
My other Chicken Suya
Ingredients
- 1 lb boneless , skinless chicken thighs
- 1 Tbsp onion powder
- 1/2 Tbsp Garlic powder
- 1/2 Tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp cayenne
- 1/2 tsp countri onion
- 1/2 tsp Kosher salt
- 1-2 Tbsp olive oil
Instructions
- Trim excess fats from chicken, wash and pat dry
- Transfer into a bowl big enough for mixing. Combine all spices in a small bowl and mix well. Add into bowl with chicken, add olive oil and mix well until spices are will incorporated. Let marinate for about 30 minutes
- Heat cast iron skillet , drizzle olive oil enough to just coat the pan. Grill chicken on each side until thoroughly cooked. (Depends on size ). Chop and serve with fresh onions and dry pepper.
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