I’m not a huge beef person, but when it comes to soya—I’m a total fan. I’m obsessed with a lot of things, and most of them are food. Good food.
After filming a Cameroonian soya video yesterday, I kept snacking on the spicy grilled chunks threaded on my skewer while Mr. N kept recording my soya frenzy. I’ve said it before: that man can’t be trusted with a camera.
Soya is marinated meat threaded on skewers and grilled. It’s known as Soya in Cameroon and Suya in Nigeria. Similar dishes are called kabobs or beef satay in other parts of the world.
In French it’s called les brochettes. This style of grilled meat is a popular street food across many African countries. I’m here to show you how to make it easily at home.
You can make soya with chicken, pork, or beef. This post focuses on how I make it with beef.
Choosing the right cut matters. It should be tender, juicy, and easy to slice. I use top sirloin steak because, after many trials, it grills better and stays tender compared to other beef cuts.
The secret to great soya is a well-balanced marinade. I use a blend of ginger, garlic, white pepper, cayenne, salt, a Maggi seasoning cube, and vegetable oil. You can use fresh or powdered ginger and garlic, but fresh gives an unbeatable aroma—so that’s what I prefer. Let the meat rest in the marinade for at least 30 minutes and up to two hours so the flavors penetrate.
Soya/suya is commonly served with a dry, powdery spice mix made from cayenne, ground ginger and garlic, onion powder, salt, and Maggi—the signature blend sold by Hausa street vendors. For this version I served the grilled meat with a freshly made pepper sauce, which is equally delicious.
You can also add roasted, ground peanuts (groundnuts) to the spice mix for a nutty finish. I didn’t use them in this video, but that variation is tasty and visually appealing.
This recipe is perfect for guests, parties (it disappears fast), or a cozy family treat. I enjoy making it at home as a special surprise for Mr. N and the girls. It’s straightforward—so get into the kitchen and try it!
Please tell me how it turns out when you try it. The full recipe is below.
More Cameroonian Recipes To Check Out
Cameroonian Soya
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Ingredients
- 1 pound beef – top sirloin steak (about half kg)
- 2 tablespoons vegetable oil
- 4 garlic cloves—grated
- 1/2 inch ginger root—grated
- 1 small seasoning cube—Maggi
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
Instructions
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If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.
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Make the marinade: in a bowl, combine all ingredients except the meat and mix well.
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Slice the meat thinly (see the video for guidance).
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Toss the meat with the marinade so every piece is coated. Cover and let it rest for about 30 minutes.
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Preheat the oven to 400°F (200°C). Thread the marinated meat onto skewers.
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Place the skewers on a foil-lined baking tray and bake for 15–20 minutes. Turn the skewers halfway through so each side cooks about 7–10 minutes.
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If your slices are very thin, one side may only need about 5 minutes. Don’t overcook—keeping the meat too long will make it tough.
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Remove from the oven, let the skewers rest briefly, and serve with pepper sauce or roasted plantains.
Notes
Nutrition
Additional Info
If you make this recipe, please tag me in a photo on Instagram @preciouscore. I’d love to see it!