The Hausa people are found throughout the geographic region of West Africa. The Hausa, the Tuareg and the Berbers have a similar North African culinary culture. Beef, lamb, and lamb feature prominently in its culinary culture. The meat is often marinated for several hours in a peanut paste (or in peanut oil-infused spice mixes). The meat is then skewered on wooden skewers before being cooked on an open grill or rotisserie spit, over an open fire.

Nigerian parties become extra special when one of two items appears on the menu. The first is a large cauldron of Nigerian pepper soup. If you can’t pull it off, you can dazzle your guest with a giant plate of Northern Nigerian kebabs called Suya. His Naija Balangwu pasta allows you to prepare these delicious kebabs with great ease and in a very short time. The paste is made using an authentic ancient recipe from the city of Kano in Nigeria.

The ancient city of Kano was as famous as Timbuktu in the 17th and 18th centuries. Kano was famous for its unique trade in leather and spices. Balangwu Suyo Paste allows all chefs to make excellent skewers of theirs.

The process of making yours is simple.

The ingredients

1kg beef (preferably cubed or diced lean brisket)

1 jar of Balangwu paste,

1 teaspoon of salt and

20 ml of vegetable oil.

cooking method

To cook, simply sprinkle salt over the meat, then pour half the contents of the balangwuyu paste over the meat (save the other half to glaze the kebabs later). Massage the paste and salt into the meat well, then thread the meat onto a wooden or metal skewer. Place the kebabs in a saucepan, cover with a tight lid or cling film and microwave on high for 10-12 minutes. For the vegetable oil in the leftover paste; Stir oil into pasta to loosen pasta. Use a pastry brush to brush any loose batter over the kebabs, then place the glazed kebabs under a hot grill or griddle for 10 minutes (turning the kebabs after every five minutes). Serve with a little mixed salad.

Get your instant Suya Kebab, click here – Suya Kebab for you!