This West African street food tradition is perfect for grilled venison.
The best way to learn about a country’s culture is to sample its street food. In West Africa, particularly around Cameroon and Nigeria, that street food would probably be Suya. Suya is African for skewered meat, and that is exactly what it is. Normally beef, the thin strips of meat are coated with a peanut and spice blend, then grilled for a few minutes per side until cooked through.
Traditional suya is grilled over hot coals.
We substitute venison for the beef. The spice blend is the perfect complement to the rich, earthy venison. Don’t overcook your suya, the lean venison will dry out quickly on the high heat. We use strips of top round for this one, but any round or sirloin cut, or even backstrap, will work.
Serve a platter of grilled suya with thinly sliced vegetables and fresh lime for squeezing.
2 pounds of venison
cut into approximately 1 inch
by ½ inch thick
by 5 inch strips
1 cup roasted peanuts
2 teaspoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
2 tablespoons Chicken Bouillon
2 tablespoons of peanut oil
1 tablespoon Salt
soaked wood or metal
In a food processor, blend peanuts and remaining ingredients until they form a crumbly paste. Spread paste on a flat plate or pan.
Chopped peanuts, spices, and chicken bullion make up the suya style rub.
Thread meat onto skewers, alternating the skewer in and out of the meat to hold it securely.
Pat the meat dry and press each skewer into the paste to evenly coat both sides of the meat. Move the skewers to the side and start your grill.
Skewer the venison, then coat it in the peanut/spice mixture.
Once your PK Grill is hot, grill skewers 3 to 4 minutes per side until the meat is just cooked through. Don’t overcook.
Serve with sliced cabbage, thinly sliced onions, and even tomatoes, and peppers if you like. Garnish with lime wedges to squeeze over just before eating.