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For All Meat Lovers, Check Out Three African Grill Delicacies For A Perfect Weekend

Africans definitely don’t joke with our grilled meat! Step into any social or family gathering and you’re likely to see a barbecue spot with as many people around it waiting for their turn to help themselves to some hot and spicy meat! As a matter of fact, where two or more Africans are gathered for a drink or two, expect some assortment of grilled meat/chicken on their table.

Below is out selected top 3 best African grill delicacies for your perfect weekend and foodies Friday.

Braai — Photo Credit:


Braai means “barbecue” or “roast” in Afrikaans. Check out the video and recipe below.

Suya — Photo Credit: Nate Minor


West Africans can attest to the fact that Suya (meat kebab) tastes so heavenly. This is a very popular street food and delicacy in Nigeria, Ghana, Cameroon, Niger and some parts of Sudan.

Check out the recipe for Suya courtesy


  • 3 teaspoons finely ground roasted peanuts
  • 1 teaspoon cayenne pepper or 1 teaspoon red peppers or 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder
  • 2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
  • 1 onion, peeled and cut into chunks (optional)
  • 1 tomatoes, cut into chunks (optional)
  • 1 sweet green pepper, cleaned and cut into chunks (optional)


  • Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
  • If the peanut powder is oily, wrap it in an absorbent paper (paper towel) and squeeze for a minute or two.
  • Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper — for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
  • Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
  • Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
  • Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat).

Nyama Choma — Photo Credit:

Nyama Choma

Arguably the most popular dish in Kenya, “Nyama Choma” means “roast meat” in Swahili. It is usually eaten with ugali, a meal made with maize, millet or sorghum flour and kachumbari, which is an onion and tomato salad.

Check out the recipe for Nyama Choma courtesy


  • Goat or beef meat, cut into bite-sized chunks — 2 pounds
  • Oil — 3 tablespoons
  • Warm water — 2 cups
  • Kosher or sea salt — 2 tablespoons


  • Prepare your grill and have it hot. Toss the meat with the oil, then thread it on skewers. Stir the salt into the warm water until it is fully dissolved.
  • Grill the skewered meat, basting it occasionally with the salt water, until it is cooked to your desired doneness.
  • Remove the meat from the skewers and serve with kachumbari salad and ugali.


Written by How Africa

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