Grilled and roasted plantains are a popular street food in many West African countries and so is suya. Yaji is the pepper mix that is mixed with Kulikuli (fried and ground groundnut cake) that is used to prepare suya, grilled meat (of any kind) on skewers. A traditional Northern Nigerian street food, suya has gained popularity across West Africa. This recipe marries the flavor of two street foods in one. The sweetness of ripe plantains is balance by the fiery heat from the suya spices, coupled with the crunchiness of ground peanuts. It's a true delight to devour.
Suya Spiced Plantain
Suya Spiced Grilled Plantain
4
10 minutes
25 minutes
Nigerian
Starter
The natural sweetness of plantains meets the bold heat of suya spice, balanced beautifully with a creamy avocado dip for a dish that’s both satisfying and deeply rooted in West African flavors.
Ingredients
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3 ripe plantains
2-3 tbsp Indeegenus Suya Spice Mix
3 tbsp avocado oil (or any neutral oil)
Salt, to taste
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1 large ripe avocado
1 jalapeño pepper, sliced
Juice of 1 medium lime
3 tbsp plain yogurt (plant-based if needed)
Small bunch of cilantro
Salt, to taste
Directions
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Preheat the oven to 380°F (193°C).
Prepare the plantains: Peel them and slice each one in half lengthwise.
Prepare the plantains: Peel them and slice each one in half lengthwise.
Coat the plantains: Lay the slices on a wire rack placed over a rimmed baking sheet. Brush each side with the suya marinade.
Bake for 20–25 minutes, flipping halfway through, until golden and crispy
Serve warm with the avocado crema.
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Prep the ingredients: Peel and chop the avocado, slice the jalapeño, and juice the lime.
Blend: Add all ingredients to a blender and blend until smooth.
Adjust seasoning: Add salt to taste and blend again if needed.
