Suya is a very much-loved highway food of grilled meat laboriously spiced with a blend of peanuts and aromatics. The suya sellers migrated with this prized dish from the rest of the country and beyond the Sahel and Savanna regions.
Fragrant coconut and heady spices with roasted peanuts are the stars of this suya dish. You can order suya via https://web.sooyahbistro.com/.
You can use the coconut milk and the suya herbs for the infused rice, lightly steaming the chicken in the identical broth for more softness before grilling to provide it lovely charred crust.
Suya, sunshine, and salmon, – a match made in heaven! And this guide is having the perfect formula for your summer festivals, combining succulent cuts of fish with the signature consistency and spice of our Varo Jollof Rice.
- 2tbsp vegetable oil
- 4 salmon fillet portions,180-200g
- 1tbsp ground peanut powder
- 1 tsp ground ginger
- ½ tsp paprika powder
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 pouches Varo Jollof Vegetable Rice
- 1 tsp spoon of sea salt
Place the salmon pieces on a baking sheet, and drizzle over the veggies oil.
Combine all the ingredients for the Suya Spice combination: peanut powder, chili powder, paprika powder, ground ginger, garlic powder, onion powder, and salt.
Spread the Suya spice blend over the salmon and then bake the salmon at 160ºC for 8-12 minutes until just boiled through.
Meanwhile, heat the Rice as directed on the container.
Then serve the salmon with rice and spread over the finely slashed spring onions and roasted peanuts.