The game changer in suya is a finely prepared spice locally known as Yaji. Its unique taste lies in a mixture of peanuts and a combination of spicy flavours (ginger powder, cayenne pepper, bouillon cubes ie Maggi cubes, salt, curry, and spicy turmeric). It should be available in speciality shops and online.
Beef fillet (as much as you need)
Suya spice or Yaji
Sunflower oil or peanut oil
Cut your beef into thin fillets, wash and place them on a paper towel to damp out excess water. Pour the suya spice (Yaji) on to a tray or flat surface, then dab the fillet beef on the spice, making sure all parts of the beef are properly covered.
Carefully transfer all spiced meat to a tray or bowl and cover with plastic film or lid and leave to marinate for a minimum of 20 minutes. NB: The longer you marinate, the better the taste.
However, marinating should not exceed 2 hours. In a bowl, pour in a cup of all-purpose vegetable oil and throw in your remaining suya spice – as much as you deem fit. Set this aside as it will be used for glazing the suya while it is being grilled. Heat your grill: if possible use charcoal, as it gives the best taste.
Once the charcoal is fully heated up, carefully place the marinated, spiced suya meat on to the grill rack, and arrange so that the meat stays flat on the rack to evenly roast for about 10 minutes.
Occasionally flip the suya meat and glaze it with the prepared oil and Yaji mixture, so that the suya meat keeps its spicy taste and juiciness. Repeat the process for another 5 minutes until ready.
Cut or slice your suya meat into bite-size pieces and serve with onion, tomato and cabbage on the side, then sprinkle the suya spice over the meat and enjoy.