Suya Jollof Rice with Beef Suya combines fragrant Nigerian jollof rice infused with fiery suya spice, paired with tender grilled beef suya skewers that are blackened and smoky from the grill. The dish layers savoury spiced rice with fresh cabbage and tomato, then tops it with thin-sliced marinated beef for a complete, complex meal.
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Prepare the beef stock (optional)
Add the beef, salt, onion, curry powder, bouillon, thyme and water to a pot. Bring to a boil, then cook for 15 to 20 minutes, or until the beef is tender. Add a little more water if needed. Remove the beef and save the stock. Pat the beef dry, then fry or air-fry until browned.
Rinse and cut and blend the tomatoes, red bell peppers and onion with a little water until smooth. Pour into a pot and cook for about 30 minutes, or until most of the water has evaporated.
You can also roast the tomatoes, bell peppers and onion instead. Place the prepped veggies on a baking tray, drizzle with a little oil and broil until softened and lightly charred then blend until smooth.
Heat the oil in a large pot. Add the chopped onion and fry for a few minutes until soft. Add the tomato paste and fry for about 15 minutes, stirring often, until it turns a deeper red.
Add the reduced tomato and pepper mixture and mix well. Add the suya spice, salt, bouillon, dried thyme, bay leaf and curry powder. Mix well.
Pour in the beef stock and some water. Mix well, cover and cook for about 5 minutes.
Rinse the rice several times under running water until the water runs clear, then drain.
Add the rinsed rice to the sauce and mix well. Add a little more water if needed. The water should sit just slightly above the rice.
Cover the pot tightly and cook over low heat until the rice is soft.
Mix the rice. Add the shredded cabbage, sliced onion and fresh tomatoes. Mix everything in and let the heat from the rice soften the vegetables a little while still keeping a little crunch.
Slice the beef into very thin strips. Sharpen your knife if needed to make slicing easier, and cut against the grain for more tender beef.
Add a little oil, salt, beef bouillon and suya spice. Mix well until the beef is coated.
Thread the beef onto skewers, then sprinkle a little more suya spice on both sides. If you are using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes first.
Heat an indoor or outdoor grill to medium-high heat. Add the skewers, spray lightly with oil and grill until the beef is browned and cooked through.
Preheat your indoor or outdoor grill to about 200°C (400°F). Grill the suya for about 15 minutes, turning as needed, until nicely browned and cooked through. Thin pieces may cook faster, so check them early.
Serve the suya with the jollof rice and the fried beef, if using. Sprinkle a little more suya spice over the meat before serving, if you like.
Store cooled jollof rice in an airtight container for up to 3 days; reheat gently with a splash of water. Cooked beef suya keeps refrigerated for 2 days and can be reheated briefly on a grill or skillet.
grill (indoor or outdoor) · wooden or metal skewers · blender or food processor
Suya spice is a West African spice blend typically containing ground peanuts, chilli peppers, ginger, and other seasonings. You can buy it pre-made or blend roasted peanuts with cayenne, ginger, garlic, and spices; this recipe uses 2 tablespoons in the rice and 4 tablespoons for the beef coating.
The jollof rice keeps well refrigerated for up to 3 days and reheats gently with a splash of water. Prepare the beef suya marinade the night before, but grill the skewers just before serving for best texture and char.
Grill the skewers over medium-high heat until the beef is browned and cooked through, about 15 minutes total, turning as needed. Thin slices cook faster, so check them early for doneness.
The recipe calls for ribeye steak and New York strip steak. Both are tender, well-marbled cuts that slice thinly and grill quickly without becoming tough.
Yes, the recipe works with an indoor grill heated to medium-high heat. Grill the skewers until browned and cooked through, checking thin pieces early.
