Searching for Suya: Grilled Meat Nigerian Style

MJ’s BBQ & Suya
361 Parkhurst Square, Unit #5, Brampton
905-494-1003

Sometimes our memories are triggered by a thought, but often times, other senses participate in nostalgic journeys. It was my husband's trip down memory lane that was recently triggered by a common traditional Nigerian dish, which in turn set me on a search for Suya.

Suya originated in the northern regions of Nigeria where it was the specialty of the Hausas tribes. Commonly sold on the street, the meat would be marinated with a unique blend of spices before being slow-roasted over open heat without ever directly touching the fire, creating mouth-watering morsels of spice-induced tender meat. No wonder it’s a hard taste to forget, and luckily, Suya-lovers can relive these memories in Toronto.

While my search for Suya did produce palate-pleasing results, in a city where ethnic food is aplenty, I was a little surprised to find that there are not many places serving this Nigerian specialty. Regardless, I was glad to come across a place that produced home-cooked, slow-grilled Suya, in a way that left my tastebuds dancing and my mind craving more for days to follow. MJ’s BBQ & Suya – Grill & Take Out store delivers a taste of Nigeria and, for those of us new to Suya, a taste to remember.

Husband and wife team, Bunmi and Alaba Jubril, started this family business in December 2006. Bunmi, the grill-master, started with a passion for cooking and Northern Nigerian roots which exposed him to Suya at a young age. Aware of Toronto’s growing African population and an inevitable craving for home-style cooking, Bunmi explains, “We have helped satisfy [the craving] by providing a taste of Suya made with authentic spices… in North America, without having to fly fourteen hours to West Africa.”

The thinly sliced meat, can vary from beef, goat, fish, chicken or even "assorted" (which includes kidney, tripe, liver and tongue), and is prepared with a marinade of assorted sun-dried spices (also known as the Suya spice), including ginger, hot peppers, garlic, tomatoes, and onions. For authenticity, Bunmi imports the melange of spices from Africa. The meat is then slowly grilled on an open flame until tender and juicy. Comparable to barbequed meat or kabobs, Suya’s special taste stems from the way it is sliced. “This allows for even cooking and the unique Suya taste,” Bunmi explains, mentioning that no tenderizers are used and that the meat’s tenderness is a result of the right combination of spices and the special (secret) slicing technique.

Suya targets the senses; first the eyes take in the grilled meat, which is flecked with a dry blend of orange-coloured spices, accompanied by fresh chunks of cut tomatoes and onion. Second, the scent of barbeque mingled with peppery spices hits the nose, and finally the succulent meat melts in the mouth with the spices, adding fiery flavour without leaving the tongue ignited. The tender meat and crunchy vegetable textures contrast nicely, adding refreshment to the heat. For extreme spice-chasers, MJ’s pepper soup will knock out any trace of winter, and for others, jollof rice, delicately spiced with a tomato flavour, makes a nice side dish. That is, if there is room after the generous Suya portions. If not, customers can always visit again, as the Jubrils plan on serving for as long as people continue enjoying their home-cooked specialties. “We’re here, we still be here and I hope we’ll be here for a very long time,” says Bunmi. And with a glowing passion and a hot grill, that seems promising.