Many may not be able to list various ingredients used in the preparation of Suya, they really do not care.

Even women who are presumed to be custodians of the kitchen, as it were, just like ‘suya’ and Once it is suya, ‘it is suya’.

But believe me, many take time to discern the taste of good suya from the bad. Just one or two bites, they are done, if not properly.

Chinenye Ogbonna, a Blogger, insists it has to be tasty with the necessary condiments in acceptable proportion for it to be ‘Suya’.


According to Chinenye, they must be; what she called full ‘YAJI’, containing all the pre-ovening ingredients such as ; german stone, dry grounded pepper, seasoning cubes and salt, while cabbage, onions and oil remain added post-oven garnishees.

Now that you know the composition of condiments for a tasty Suya, can you tell us why it is mostly eaten at night? Topic, for another POST.

see pics here:
http://nowayobloggers.com/news/suya-the-night-meat