Tsire is the stick-mounted original of the suya family: thin strips of beef threaded ribbon-like onto slender skewers, oiled and coated in kuli-kuli (groundnut cake) based yaji spice, and grilled by Hausa mai-suya from Niamey's night markets eastward to Chad, where the trade travels under the name agashe. The word tsire specifically denotes the skewered form, distinguishing it from flat-grilled suya slabs.
Also known as: tsire suya, tsinke, agashe (Chad/Cameroon), tsire agashe
Watch it made
Ingredients
- 600 g beef sirloin or topside, sliced into thin 10 cm ribbons
- 5 tbsp tsire spice: ground kuli-kuli (defatted peanut), ginger powder, chili powder, garlic powder, ground bouillon cube, salt
- 2 tbsp groundnut oil
- 1 red onion, sliced
- 0.5 small cabbage, shredded
- 2 tomatoes, sliced
- paper or flatbread, for serving
How to make it
- 1
Ribbon the beef strips onto slender skewers in tight waves so the metal barely shows — the Hausa original of the whole suya family.
- 2
Brush with groundnut oil, then press each skewer into the tsire spice until furred on all sides; rest 1 hour so the peanut coat hydrates into the meat.
- 3
Grill over medium coals 6-8 minutes, turning gently; the peanut crust should toast nut-brown, never black.
- 4
Oil-brush once more mid-grill to bloom the spices.
- 5
Serve dusted with fresh tsire, with onion, cabbage and tomato heaped alongside.
Pro tip: Defatted peanut (kuli-kuli) is the crust's secret — ordinary ground peanuts release oil and slide off, while kuli-kuli grips and toasts.
