Suya Season Satisfies

Against the Western palate, the brain says a mix of nuts, heat, bullion and ginger should not work with beef in particular. But the brain is no match for our taste buds once that first bite is taken. You have to imagine tasting the flavours that penetrate each succulent, skewered, tenderised piece. I think it’s the sensation of heat and comfort combined that does it. It’s a special moment when those senses explode in your mouth and shake your imagination. No wonder SUYA also means ‘Stand Up Young African!’. A mouthful of such joy is energy in itself, and all you want to do is eat more!

So I bring you SUYA, which has travelled through my ancestors and has probably been in the making since 8AD. SUYA spice mix is the creation of the Fulani people. As herd and cattle nomadic traders, they have wandered the land mainly in West Africa. Along their travels, they created trade routes, meeting local communities in the marketplace. They settled largely in northern Nigeria, but In the 19th century, the Fulani Empire, founded by Usman dan Fodio, was a contemporary to Ghana and her Empire. The Fulani people remain one of the most prominent nomadic groups, with 18 million in Africa, albeit in Ghana, they are a tiny population of about 5,000.

To be clear, SUYA derives from the cattle they herded and learned butchery skills from Hausa, Nigerian communities. The quality of the meat combined with their special seasoning and barbequing remains unmatched. Seasoning the beef occurred during the day over long hours before barbequing commenced in the cooler evenings.

Now SUYA has almost a connoisseur status and is enjoyed whether eaten as street or restaurant food. Friends and families build reputations and boast of their homemade SUYA mix creations on international levels.

This is my version of SUYA mix spice. Thanks to the Fulani people, I bring this to you with love from ancient Ghana via my father and Irish / English influences.