Cameroonian Kebabs: Suya


  • 1 lb Roseda flank steak
  • 1/2 tsp. sugar
  • 1 tsp. garlic powder
  • 1 tsp. ground ginger
  • 1 tsp. paprika
  • 1 tsp. ground cinnamon
  • pinch of chili powder
  • 2 tsp. salt
  • 1/2 cup peanuts, finely crushed
  • vegetable oil


  • Cut visible fat and discard.
  • Beat the meat with a tenderizer. Cut into 1″ wide strips. Place in a bowl.
  • Add sugar, garlic powder, ginger, paprika, cinnamon, chili powder, salt and peanuts. Mix well.
  • Thread the steak onto wood sticks, pushing the meat together.
  • Place in a large dish, cover with foil and marinate in the fridge for a few hours. Brush the meat with some oil and grill.

About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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