How did these come about you ask? Like most quick dishes, out of necessity. My brother and I had been out running errands on a particularly hot day; the kind where you just want to give up and expire. We got home, all bad tempered and hungry to find that there was no food in the fridge (or at least nothing we felt like eating). There was fresh fish stew leftover from supper the night before, but it wasn’t a fish stew kind of moment and we wanted something more fun.



A second desperate poke around the fridge revealed some leftover Beef  Suya and I was about to dismiss it until I noticed some fresh pitta bread on the counter which my dear grandma had dropped off that morning (she is the queen of early morning food runs so we often wake up to find fruit, akara, croissants, or whatever she has managed to score on any given morning :)). With suya and pitta in hand, and a few vegetables thrown in, it was a wrap, and a very yummy one indeed! More pictures after the recipe.



Suya (I had beef, but this works with any other suya – chicken, ram, goat, etc)

Pitta bread or tortillas

A few onion slices

A few tomato slices



Suya pepper

Plain, natural yoghurt



  • Place the pitta bread, slightly warmed on a plate
  • Place a few washed lettuce leaves in the middle
  • Layer the onions, tomato, and avocado over the lettuce
  • Drizzle over about two teaspoons of yoghurt for moisture, creaminess, and to mellow out the peppery flavours. If you don’t have yoghurt, use a small amount of mayo or aoli
  • Place your suya ontop of the veggies, and sprinkle on a dusting of suya pepper (yaaji)
  • Wrap up and enjoy!


Note: If you are using freshly made suya that’s still hot or warm then great, but if you are using refrigerated leftovers like me, then make sure to warm it up until it is piping hot and heated through before you place it in your wrap. I did this by putting a small amount of sunflower oil in a pan and frying up the suya.

I did it this way for two reasons:

a) to get the suya crisp again, in order to give the wrap some texture


b) who am I kidding? I live in Lagos, there was no light and the generator was off. The microwave, barring a miracle, was not going to magically work with no electircity so improvisation was the name of the game!

If I were planning this in advance, I might have had the presence of mind to make a stylish, spicy guacamole with the avocado, onion and tomato, and then dollop that over the suya but hey, same tastes, same ingredients, no big deal. Sometimes when you’re hungry, you just need to eat; no faffing around. I’m surprised that I was still able to take pictures and I’m proud of myself because it means I’ve come a long way, hahaha.



What’s your favourite kind of suya and what weird and wonderful delights do you make with leftover suya?