What You Need to Know
The technique leverages Maillard reactions between peanut amino acids (especially arginine and glutamic acid) and meat proteins at 140-160°C, while ginger's zingerone and cayenne's capsaicin undergo thermal isomerization. Paprika's capsanthin oxidizes to deepen color.
Creates a crisp, flavor-encrusted exterior while protecting meat juices - the groundnut powder acts as both flavor carrier and thermal insulator. The spice blend's oil content facilitates even heat transfer during high-temperature grilling.
Key Parameters
Temperature
220°C
20°C - 250°C
Time
1 hour
30 minutes - 2 hours
Equipment
GrillCutting boardKnifeSpatulaMeat mallet
Steps
- 1.
Suya (Northern Nigeria): Forms the characteristic crust on skewered beef or chicken
- 2.