O, suya yaji is that peppery, groundnut magic we rub on meat before it hits the grill, turning simple street food into a celebration. You need to get the meat on skewers right over the coals, turning till it’s smoky and charred at the edges. Now, what makes me say this? My brother’s joint in Surulere has the queue stretching down the block every evening because he never rushes the fire—the coals must be just right, not too fierce, so the suya cooks with patience, not punishment. That’s the real secret they don’t tell you.
#food
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