As night falls across Nigeria, men fan the flames of charcoal grills by candlelight or under naked light bulbs, the smoke rising in the air with the smell of spices and cooking meat popularly called Suya.
Despite the sometimes intense diversity of faith and ethnicity in this nation of 170 million people, that thinly sliced meat (suya) is eaten everywhere by everyone. Whether from an open-air pit in the country’s Muslim north or a roadside stand in its Christian south, the food remains cheap enough for most to afford in a nation where the majority earn less than $1 a day.
I’ve eaten succulent beef cubes, lightly seasoned, from the Kano Club in Kano Nigeria, the capital of Kano state. I ate the best ram meat while spending days in Kaduna.
In Lagos, Nigeria’s megacity in its southwest, I routinely stop by the Community Club on Ikoyi Island for a few sticks of beef suya, cutting the heat of the dry rub with a beer or two after work.The one that beat me the most was in Enugu State Nigeria, a young B.sc graduate, who had searched for employment for more than 3years but couldn’t get any, opened one of these suya spots “SALT’’. The amazing thing about SALT Suya Spot is that it’s Suya 24/7.
You don’t have to wait till night fall any longer to get suya. He has carved a niche for himself in the market and is filling a gap in the market, surprisingly he get customers flocking into his suya spot from 8am till 12pm. I’ll say a big congratulation to him from taking up this bold idea and turning it into cash and creating employment as well; you too can as well find a gap in the market and fill it up.
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