Nigerians love suya – thin slices of meat threaded on a stick and garnished with dried spices from peanuts to chillies, garlic and ginger as well as veggies like cabbages and onions.
Suya is obviously the most popular barbecued meal in Nigeria, and suya joints can be seen at almost all popular streets across the federation.
However, while the most popular suya is the one made with beef, we still have other varieties like goat meat suya, chicken suya as well as fish suya (Yaji).
Fish suya is a pepper blend of the BBQ that usually comes as either very spicy or mild, and makes for an excellent light meal for any occasion.
From watching a football game like the FA Cup final or a simple family dinner, the blend of suya pepper against the white of the fish is simply too amazing to miss out.
What You Need:
- 1 Large Croaker fish (or any other white fish) cut in 6 pieces.
- 3 tablespoons Suya Pepper/Yaji
- 4 Tablespoons of extra garnish
- 3 tablespoons of flour
- 1 tablespoons Cameroon pepper powder (optional)
- 2 tablespoons curry powder
- Salt to taste (if the suya spice is not salty enough)
- Vegetable oil for deep frying.
How to make:
- Marinate the fish in curry powder, Cameroon pepper, salt and the 3 tablespoons of suya pepper for 20 minutes to 1 hour.
- In a deep pan or pot, heat the vegetable oil. Drop a pinch of flour in it, if it sizzles, it is hot enough to fry with.
- Coat the fish in the flour and set in the oil to fry.
- Move the fish around while frying to distribute the heat evenly.
- Cook the fish for about 5-8mins or till well cooked. Test by sticking a sharp point of a knife in the middle of the fish, if the tip is hot, it’s ready. There should be a vibrant amber colour.
- Remove the fish when well cooked and place on kitchen paper or a strainer for the excel oil to drain.
- Hot dust the fish with the remaining suya pepper.
- Serve garnished with sliced onions, tomato cabbage or with a quick salad.
- You can serve along with a glass of ice-cold cocktail, juice or any soft drink of your choice.