Suya Pieces In A Spicy Tomato Sauce

Ok here it goes. My husband and I are both active in the kitchen and he has an American fast food a submarine joint at that that he co owns with one of my brother in laws. He came home and he didn’t think it is enough suya to take with him for lunch.

He knows I also blog hop like mad to get new recipes to try out because we don’t go to restaurants. I go to a lot of different blogs African, Pakistan, Indian, Etc. I am all over the place looking for new recipes trying to draw up some kind of inspiration.

I do not use a ready made suya spice. You can if you want but I don’t know how long it sat on the shelf and how fresh it is because I am better off making my own.

9jafoodie and All Nigerian Recipe sites has great suya spice recipe. Also when you make it yourself it is very fresh tasting and delicious. I am a frequent visitor on their sites and I have their recipes pinned in my Pinterest. Oops Afrolerms has a good suya spice recipe too. I am going to provide the links in my blog because these are the suya spice recipes I use. It is because of their posts in their blogs where I had picked up making suya. This is how you make the suya spice recipe or you can use the store bought one just to compare, the choice is yours. Suya Paste

I made changes in this recipe and gave you a link to my suya paste recipe if that is what you prefer or using the store bought one. Or if you do not like mine just go and visit the African food bloggers. For folks that follow me in Pinterest, please look at my mix masala board or google on how to make suya spice.

I washed the chicken pieces very thoroughly by using a drop of white vinegar in the water and rinsing really well. This gets the funk out of the chicken.

I put the suya spice I had made up and put it on the chicken. This can be used with any type of meat fish and poultry. As far as meat as concerned I meant beef lamb and goat. I took out a roasting pan put the seasoned chicken in there and put it in the oven at 350 degrees Fahrenheit is 176 degrees Celsius for 30 minutes on one side. I took it out to turn it over and put it back in oven for another 30 minutes. You do this until the chicken is done. When my husband came home it was ready and when he ate there wasn’t enough to take with him to work there was several pieces left so he wanted to stretch it.

Ok I had to reluctantly give up my space in my kitchen and I really didn’t like it but ok it was tasty, what the hay right?

Mind you there is a similarity to the base of an Indian and Pakistani curry and a Nigerian tomato pepper base except the Indian and Pakistani curry base it is cooked and Nigerian stew starts out raw and pureed then it is fried in to a stew later. Plus Indian and Pakistani curry base starts with 3 tbs of oil. We prefer extra virgin olive oil. 1 onion, 1 tomato and one green chili. I told my husband to not add anymore spice to it and he said why. I said if he does it is overkill and to listen to me it doesn’t need further seasoning.

Score, cha ching, he got the message loud and clear, eureka, allhumduallah. This means praise God in Arabic but every Muslim says this when there are good things. He added the oil to the wok, a frying pan works too. He cut an onion and caramelized it. This gives the curry a great taste. He didn’t add any more masala because the chicken was spicy enough. He added a green chili and a tomato and cooked it until the tomato was mushy. This is the base of a curry in Indian and Pakistani cooking. After the tomato was a mushy consistency he took the chicken suya off of the bone and added to the curry base.

Here is where Nigeria meets Pakistan. Really I am laughing out loud it is so funny .

I just want to let you know what my husband did to my suya .