Suya Beef and Jollof Skillet

Suya, the fiery peanut-spiced beef of Nigerian street stalls, pairs with tomato-rich jollof rice in one skillet. Thin-seared steak and aromatic yaji mingle with long-grain rice for a bold West African weeknight meal.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 610 cal
• 40g protein
• 58g carbs
• 24g fat

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Ingredients

• 1.25 lb beef sirloin or flank steak
• 1.5 cups long-grain rice
• 3 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 red bell pepper
• 1 large yellow onion
• 4 garlic cloves
• 1 tbsp fresh ginger
• 2 tbsp peanut butter
• 2 tbsp suya spice blend or yaji
• 1 tsp smoked paprika
• 1 tsp curry powder
• 2.5 cups chicken or beef broth
• 3 tbsp vegetable oil
• 1.25 tsp salt
• 3 green onions
• 1/4 cup roasted peanuts

Instructions

1. 1Slice the beef thinly against the grain and toss with half the suya spice, salt, and a drizzle of oil; set aside 10 minutes.
2. 2Heat remaining oil in a large heavy skillet over medium-high until shimmering.
3. 3Sear the beef strips in batches 1–2 minutes per side until browned but still pink inside; transfer to a plate.
4. 4In the same skillet, sauté diced onion and bell pepper 4–5 minutes until softened and lightly caramelized.
5. 5Add minced garlic and grated ginger; cook 45 seconds until fragrant.
6. 6Stir in tomato paste, smoked paprika, curry powder, and remaining suya spice; cook 1–2 minutes until the paste darkens and smells toasty.
7. 7Pour in crushed tomatoes and peanut butter, stirring until the peanut butter melts into a rich base.
8. 8Add rinsed rice and broth, scrape the bottom, and bring to a strong simmer.
9. 9Cover, reduce heat to low, and cook 18–20 minutes until rice is tender and liquid is absorbed.
10. 10Nestle the seared beef back into the jollof, cover, and let residual heat finish the meat 3–4 minutes.
11. 11Fluff the rice gently, taste for salt, and scatter sliced green onions plus crushed roasted peanuts on top.
12. 12Serve straight from the skillet while the smoky aroma is strongest.