Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tsire (suya). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
In Nigeria this version of kebab is called tsire suya (sooya), often shortened to simply suya. Chichinga is commonly made from a variety of protein sources, such as liver or beef (more traditional), and chicken (more contemporary), lamb, or goat. Suya or tsire is a spicy meat skewer which is a popular food item in West Africa. It is also eaten in Sudan, referred to as "Agashe".
Tsire (suya) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Tsire (suya) is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook tsire (suya) using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tsire (suya):
- Take Meat(thinly sliced)
- Get Groundnut cake (powder)kuli kuli
- Get Maggi
- Take Oil
- Prepare Pepper
- Take Spices
Bacterial Contamination of Tsire-Suya, a Nigerian Meat Product : R. Adeniji : Abstract: Samples of raw meat prior to roasting, and tsire-suya were analyzed bacteriologically for total viable, coliform, staphylococcal counts and the presence of Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus and Escherichia coli. This study was performed to determine the characteristics and level of acceptability of three meat products, Tsire (Suya), Kilichi, and Danbunama, among students of the Federal University, Oye-Ekiti, Ekiti state, Nigeria, and the factors responsible for the respondents' preferences. Data were collected with the aid of a well-structured. - The purpose of this paper is to prepare tsire suya from three different muscle types (beef) with a view to assessing their suitability for suya production as regard the product yield and their eating/organoleptic characteristics.
Steps to make Tsire (suya):
- Wash n cut meat thin sliced
- Marinate
- Cover with yajin kuli kuli and pass it Tru d sticks one after the other.
- Press down with kuli yaji powder
- Place on a grill to roast, remove from stick if u wish
- Serve with Masa or chilled drinks
This study was performed to determine the characteristics and level of acceptability of three meat products, Tsire (Suya), Kilichi, and Danbunama, among students of the Federal University, Oye-Ekiti, Ekiti state, Nigeria, and the factors responsible for the respondents' preferences. Data were collected with the aid of a well-structured. - The purpose of this paper is to prepare tsire suya from three different muscle types (beef) with a view to assessing their suitability for suya production as regard the product yield and their eating/organoleptic characteristics. High cost of choice meat used in suya production makes the product an exclusive meat for the rich. In order to make suya (an intermediate moisture meat (IMM. Suya is also called tsire and is a unifying factor in a country like Nigeria, where people from multiple ethnic groups and religions are present.
So that’s going to wrap it up for this special food tsire (suya) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
