dontmissmyplate 8/20/26 dontmissmyplate 8/20/26

Beef Suya Kofta with Jollof Rice

Bold, nutty beef suya kofta served with West African-inspired jollof rice, sweet fried plantains, and fresh tomato, cucumber, and red onion. This flavorful weekend dinner brings together contrasting spicy, savory, sweet, and fresh flavors in one satisfying plate without turning it into an all-day cooking project.

Suya is a popular street food in Nigeria, traditionally made with meat seasoned with yaji, a distinctive spice blend commonly made with ground roasted peanuts, chilies, ginger, garlic, and other spices. The seasoned meat is grilled over high heat, giving it a deeply savory, spicy, and nutty flavor.

For these kofta, those flavors are paired with the familiar shape and texture of kofta. The meat is seasoned with a suya seasoning straight from Lagos, then finished with finely ground roasted peanuts for a nutty exterior. The basic kofta structure is adapted from my Lamb Kofta with Cape Malay Rice, but the seasoning and accompaniments take this version in a completely different direction. Rather than making yaji completely from scratch, the ready-made spice provides the foundation while the additional peanuts reinforce one of suya's defining flavors.

The kofta are served with West African-inspired jollof rice, a beloved rice dish with many regional and household variations throughout West Africa. Nigerian, Ghanaian, Senegalese, and other preparations differ in their rice, seasoning, cooking methods, and accompaniments, making jollof a dish with no single universal formula.

This isn't an attempt to recreate an authentic Nigerian suya or jollof recipe. Instead, it draws inspiration from West African food traditions and adapts those flavors into an approachable home-cooked meal. Think of it as a celebration of the flavors and an interpretation that can be recreated in your own kitchen.

Fresh tomato, cucumber, and red onion are served alongside the suya to provide a cool, crisp contrast to the richly seasoned meat, while fried plantains add a touch of sweetness.

For another way to use the flavors of yaji, try the Spicy Suya Steak with Creamy Cauliflower Purée and Peanut Gremolata, which takes those flavors in a completely different direction.

Yield: 4

Author: Dontmissmyplate

Beef Suya Kofta with West African Jollof Rice

Juicy beef kofta seasoned with Nigerian suya seasoning, coated in finely ground roasted peanuts, and served with tomato-pepper jollof rice, fried plantains, and fresh vegetables.

Prep time: 25 MinCook time: 40 HourTotal time: 40 H & 25 M

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Ingredients

Beef Suya Kofta

1 lb (450 g) ground beef
2 cloves garlic, minced
2 tbsp heaped, very finely grated onion (keep the juices)
1½ tbsp suya seasoning
½ tsp all-purpose steak seasoning
½ tsp salt
1 tbsp ghee or high-heat cooking oil, for cooking

Peanut-Suya Coating

¼ cup roasted unsalted peanuts
1½ tbsp suya seasoning

Jollof Rice

2 cups parboiled long-grain rice, rinsed
¼ cup neutral cooking oil
1 large red bell pepper
3 Roma tomatoes
½ medium red onion
2 cloves garlic
1-inch piece fresh ginger
½ Scotch bonnet, optional
2 tbsp tomato paste
1 tsp curry powder
1 tbsp fresh thyme leaves
2 bay leaves
2½ cups chicken stock
1 tsp salt, plus more to taste
½ tsp black pepper
½ tsp Spice for Rice

To Serve

2 ripe plantains
Neutral oil, for frying
1 large tomato, sliced
½ red onion, thinly sliced
½ English cucumber, sliced
Salt, to taste

Instructions

1. Prepare the peanut-suya coating
1. Place the ¼ cup roasted peanuts in a spice grinder.
2. Pulse briefly until finely ground and sandy. Do not grind continuously or the peanuts will turn into peanut butter.
3. Mix the ground peanuts with 1½ tbsp suya seasoning.
4. Set aside.
2. Prepare the kofta
1. In a large bowl, combine the ground beef, garlic, grated onion, 1½ tbsp suya seasoning, Shisanyama seasoning and salt.
2. Mix gently until just combined. Do not overwork the meat.
3. Cover and refrigerate for 30 minutes.
4. Divide into 6–8 portions and shape each into an elongated kofta.
3. Prepare the jollof pepper base
1. Roughly chop the bell pepper, tomatoes and onion.
2. Add them to a blender with the garlic, ginger and Scotch bonnet, if using.
3. Blend until smooth.
4. Set aside.
4. Cook the jollof base
1. Heat ¼ cup oil in a heavy-bottomed pot over medium heat.
2. Add the 2 tbsp tomato paste and cook for 2–3 minutes, stirring frequently.
3. Add the blended pepper mixture.
4. Cook uncovered over medium-low heat, stirring occasionally, until the mixture is thick, concentrated and noticeably darker. Do not rely solely on a set cooking time; the mixture should lose much of its excess water before the rice is added.
5. Add the curry powder, fresh thyme, bay leaf, black pepper, salt and South African Spice for Rice.
6. Stir well and taste the sauce. Adjust the salt if needed.
5. Add the rice
1. Add the rinsed rice to the cooked pepper mixture.
2. Stir gently until the rice is coated.
3. Add 2½ cups chicken stock.
4. Stir once and bring to a gentle simmer.
5. Cover the pot tightly with aluminum foil, then place the lid over the foil.
6. Reduce the heat to low and cook for approximately 20 minutes.
7. Check the rice. If the grains are tender, turn off the heat. If they are still firm, add a small amount of additional stock or water, reseal and cook until tender.
8. Once tender, keep covered and let the rice rest for 10 minutes.
9. Remove the bay leaf and gently fluff with a fork.
6. Cook the plantains
1. Peel the plantains and slice diagonally into approximately ½-inch pieces.
2. Heat about ¼ inch of oil in a skillet to approximately 325–340°F.
3. Fry the plantains for 3–4 minutes per side, until golden brown and soft in the center.
4. Transfer to a paper-towel-lined plate and season lightly with salt if desired.
7. Cook the kofta
1. Preheat the oven to 375°F (190°C).
2. Heat a grill pan over medium-high heat and add the 1 tbsp ghee or cooking oil.
3. Sear the kofta for approximately 2 minutes per side, until browned and marked.
4. Transfer them to a parchment-lined baking sheet.
5. Press the peanut-suya mixture onto the outside of each kofta, creating a thin, even coating.
6. Bake uncovered for 8–12 minutes, or until the center of the thickest kofta reaches 160°F (71°C).
7. Remove from the oven and rest for 5 minutes.
8. Serve
Arrange the jollof rice on a platter and nestle the beef suya kofta alongside it. Add the fried plantains and fresh tomato, cucumber and red onion.
Serve immediately.

Notes

Suya seasoning: Use a Nigerian suya/yaji seasoning you enjoy. Yaji blends vary, so adjust the amount and salt according to the particular blend you're using. Suya seasoning is the defining flavor here; the additional Shisanyama seasoning is deliberately kept small.
Peanuts: Pulse rather than continuously grinding them. You want a fine, sandy texture—not peanut butter.
Kofta moisture: The finely grated onion helps keep the beef moist. Mix gently and avoid overcooking.
Cooking temperature: Ground beef kofta should reach 160°F (71°C) in the center.
Jollof base: The most important step for a deeply flavored rice is cooking the blended tomato-pepper mixture down sufficiently before adding the rice. Don't stop simply because a particular number of minutes has passed.
Plantains: Use ripe plantains for sweetness and a soft interior that balances the savory kofta and spicy rice.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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dontmissmyplate 3/19/26 dontmissmyplate 3/19/26

Spicy Suya Steak with Creamy Cauliflower Puree

I’ve traveled to Nigeria twice, and one thing that always stands out is suya, a spicy, nutty grilled meat you’ll find on nearly every street corner, late-night food stall, and even on restaurant menus. In formal dining settings, you’ll see it offered alongside fiery jollof rice, peppered fish, grilled snail, or sweet, flame-kissed plantains, each dish bold, vibrant, and packed with flavor.

Suya is more than just a quick bite; it’s a whole experience, from the smoky aroma of open flames to the bold, layered heat of the spice blend known as yaji.

Yaji is what gives suya its signature character, a deeply flavorful mix of ground peanuts, chili, ginger, garlic, and warming spices. It’s savory, slightly smoky, a little fiery, and unmistakably nutty. In many ways, it echoes the richness of peanut-based stews found across West and Southern Africa, but in a dry rub form that clings beautifully to grilled meat.

This recipe is inspired by those street food moments but reimagined for the home kitchen. It takes the essence of suya and brings it into a more composed, plated dish, pairing a suya-style steak with a fresh peanut gremolata and a silky cauliflower purée. It’s a bit of a fusion, street food meets steakhouse, bold spice meets subtle creaminess.

You can find pre-made suya powder, but I’ll also show you how to make it at home easily so you can bring those flavors into your own kitchen anytime.

Yield: 2

Author: Dontmissmyplate

Suya Steak with Cauliflower Puree and Peanut Gremolata

Turn any weeknight into steak night with this bold, Nigerian-inspired recipe. Tender steak gets a nutty, spicy suya crust, topped with a bright, crunchy peanut gremolata. Served alongside silky cauliflower purée, it’s a balanced, flavorful dinner that feels indulgent but is quick enough for a weekday.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

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Ingredients

Yaji (Suya) Spice:

3 tbsp roasted peanuts, finely ground
1 tsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp garlic powder
1 tsp onion powder
½ tsp ground ginger
1 small (Maggi) bouillon cube, crushed
1/2 tsp salt
Optional (1/2 tsp black or white pepper)

Steak:

2 thin steaks (~¾-inch thick)
4 tbsp neutral (or peanut) oil
2 tbsp butter
2 garlic cloves, smashed
2 thyme sprigs
Salt and pepper (to rub on steaks before searing)

Cauliflower Puree:

1 small head cauliflower, chopped
2 tbsp butter
1/3–1/2 cup cream
1 bay leaf
1 sprig thyme
Salt and pepper to taste
Optional for thinning (1/8 cup broth)

Peanut Gremolata:

2 tbsp chopped roasted peanuts
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
1 tsp lemon juice
Pinch of salt

Optional Fresh Salad/Sambal:

Sliced tomato and red onion
Light squeeze of lemon
Pinch of salt

Instructions

First, prepare the suya spice (yaji) mix. Combine ground peanuts, paprika, cayenne, garlic powder, onion powder, ginger, and salt.
Season the steaks with salt and pepper, then rub the suya spice evenly over them. Place on a wire rack and let sit at room temperature for at least 30 minutes while you prepare everything else. This helps remove excess moisture for a better crust and deeper flavor.
Chop and boil the cauliflower until tender (about 10 minutes). Drain well to prevent a watery purée.
In a saucepan, warm the butter, cream, thyme, and bay leaf. Season with salt, pepper, and all-purpose seasoning.
Remove the aromatics, then blend the cauliflower with the warm cream mixture until silky. For a smoother texture, add a splash of chicken broth if needed. You want it smooth and creamy, not soupy. Set aside and keep warm.
Prepare the gremolata by mixing chopped peanuts, parsley, cilantro, lemon juice, and salt. Set aside.
Slice the red onion and tomatoes, toss with lemon juice and salt, and set aside.
Now cook the steak. Preheat a cast iron skillet over medium-high heat for 3–5 minutes until hot (you may see a little smoke). Add 2 tablespoons of oil per steak.
If your steak is thin (about ¾ inch), sear the first side for 1 to 1¼ minutes. Flip and sear for at least 30 seconds, then pour off excess oil. Add butter, garlic, and thyme, and baste for about 30 seconds per side.
Check the internal temperature with a thermometer — 130–132°F for medium. Continue flipping every 30 seconds until cooked to your preference.
To plate, spoon the cauliflower purée onto a plate. Slice the steak against the grain and place over the purée.
Top with peanut gremolata and finish with extra yaji seasoning. Serve with the tomato-onion salad on the side.

Nutrition Facts

Calories

450

Fat (grams)

30 g

Carbs (grams)

10 g

Fiber (grams)

3 g

Protein (grams)

35 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/3/15/suya-steak-with-cauliflower-puree-and-peanut-gremolata

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dontmissmyplate 2/14/25 dontmissmyplate 2/14/25

Crispy Sticky Tofu with Suya

Easy Tofu Recipe with a West African Twist

Crispy tofu is a game-changer for anyone looking to add a satisfying crunch to their meals—whether you're a longtime tofu lover or just testing the waters. With the right technique, tofu transforms into golden, crispy bites that are perfect for tossing into stir-fries, salads, bowls, or enjoying on their own with a flavorful dipping sauce. The best part? It’s incredibly versatile, easy to make, and packed with plant-based protein. In this post, I’ll walk you through how to achieve that perfect crisp, plus some of my favorite ways to enjoy it!

Suya spice is the secret behind one of West Africa’s most beloved street foods—suya! This bold, smoky, and nutty spice blend brings a fiery kick and rich depth of flavor to grilled meats, veggies, and even snacks. Made with a mix of ground peanuts, paprika, ginger, garlic, and fiery cayenne, suya spice is a must-have for anyone looking to add an authentic West African touch to their cooking. Whether you're marinating beef skewers or sprinkling it over roasted vegetables, this spice blend transforms any dish into something irresistibly flavorful. Ready to bring the heat? Let’s dive into the magic of suya spice!

This recipe brings two worlds together in a simple way to give you a satisfying bite. if you can, serve the tofu on top of a bed of Cape Malay rice (all known as yellow South African rice).

How to Make Tofu Crispy

Making crispy tofu can be a bit tricky, but with the right techniques, you can achieve that perfect crispy texture! Here are some tips:

1. Press the Tofu

Why? Tofu has a lot of moisture that can prevent it from becoming crispy. Pressing out as much moisture as possible helps.
How? Use a tofu press or wrap the block in a clean kitchen towel or paper towels, then place a heavy object (like a can or a cast-iron skillet) on top for at least 15-30 minutes.

2. Cut into Small Pieces

Why? Smaller pieces have more surface area, which leads to crispier edges.
How? Cut the pressed tofu into cubes or triangles (depending on your preference).

3. Coat the Tofu

Why? A thin coating of cornstarch, arrowroot, or rice flour will create a crispy crust as it fries.
How? Toss the tofu pieces in a mixture of cornstarch (or any of the other options) and a bit of salt or seasoning. You can also use flour or a combination of both if you want a thicker crust.

4. Use High Heat for Frying

Why? High heat ensures a crisp exterior and a tender inside.
How? Heat a good amount of oil (vegetable, canola, or peanut oil works best) in a non-stick or cast-iron pan. The oil should be hot enough to sizzle when the tofu hits the pan.

5. Don’t Overcrowd the Pan

Why? Overcrowding can cause the tofu to steam rather than crisp up.
How? Cook the tofu in batches if necessary, giving each piece enough space to brown.

6. Let it Cook Without Moving It

Why? Letting the tofu sit in one place creates a nice golden crust.
How? After placing the tofu in the pan, let it cook on one side until it’s crispy and golden brown before flipping it.

7. Drain Excess Oil

Why? This keeps the tofu crispy and prevents it from getting soggy.
How? Once cooked, transfer the tofu to a paper towel-lined plate to drain any excess oil.

8. Optional: Bake for Extra Crispiness

Why? If you want less oil but still want a crispy texture, baking the tofu after it’s coated with cornstarch or flour can also yield crispy results.
How? Preheat your oven to 400°F (200°C). Place the tofu on a baking sheet lined with parchment paper or a silicone baking mat and bake for 25-30 minutes, flipping halfway through.

Yield: 2

Author: Dontmissmyplate

Crispy Sticky Tofu with Suya

Crispy tofu adds a satisfying crunch to any meal—perfect for stir-fries, salads, bowls, or dipping. It’s easy, versatile, and protein-packed. Suya spice, a bold West African blend of peanuts, paprika, ginger, and cayenne, brings smoky heat to any dish. This recipe combines both for a flavorful bite.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

Tofu

1 - 14oz block extra firm tofu
1/4 cup olive or coconut oil
1 tablespoon suya seasoning
1 cup corn starch
Optional: Sesame seeds, crushed peanuts, and/or chili flakes

Sticky sauce

2 tablespoons soy sauce
3 garlic cloves, minced
1 teaspoon teryaki sauce
1 teaspoon fish oil sauce
1 teaspoon cooking wine
1 teaspoon granulated sugar
1 teaspoon vinegar
1 teaspoon ground ground ginger
1/2 cup water
2 teaspoons authentic suya seasoning
1 teaspoon cornstarch

Instructions

Remove the moisture from your tofu by draining and patting it dry. Wrap it in a paper towel and microwave for 2 minutes, heating in 30-second increments to help remove residual moisture. Alternatively, let the tofu sit after draining for at least 30 minutes to dry out. This step ensures crispier tofu.
Dice the tofu or cut it into 1-inch pieces.
Make the Sauce. Crush and mince the garlic, then add it to a bowl. Pour in the soy sauce, teriyaki sauce, cooking wine, fish sauce, vinegar, 2 teaspoons of suya, ginger, and 1 teaspoon of cornstarch. Stir or whisk until fully combined, then set aside.
Coat the Tofu. In a shallow dish, mix 1 cup of cornstarch with 1 tablespoon of suya. Coat each piece of tofu, shaking off any excess, then set aside.
Heat a skillet or non-stick pan over medium heat. Cook the tofu for 12-15 minutes, turning halfway, until golden brown and crispy. Remove and set aside.
Add the sauce ingredients to the pan and bring to a boil, stirring continuously. Reduce to a simmer and cook until the sauce thickens—avoid overcooking or over-reducing.
Return the tofu to the pan, tossing to coat each piece evenly in the sauce.
Garnish with sesame seeds, chili flakes, and peanuts. Serve hot.