West African Suya Spice Steak & Peanut Jollof Rice Power Bowl with Quick Cucumber Salad

West African street food meets your weeknight dinner with this explosively flavorful power bowl. Inspired by the viral savory-sweet-spicy flavor profiles trending on Pinterest, this dish features succulent sirloin steak coated in a homemade suya spice blend. It's served over a one-pot, protein-packed jollof rice studded with tomatoes, onions, and a hint of peanut butter, all balanced by a crisp, bright cucumber salad.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Suya Spice Steak:
• 1 lb sirloin steak, sliced thinly against the grain
• 3 tbsp roasted peanuts, finely ground
• 1 tbsp smoked paprika
• 2 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp salt
• 2 tbsp neutral oil
• For the Peanut Jollof Rice:
• 1 cup jasmine rice, rinsed
• 1 3/4 cups low-sodium chicken or vegetable broth
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• 1 cup canned crushed tomatoes
• 2 tbsp natural smooth peanut butter
• 1 tbsp tomato paste
• 1 tsp thyme
• 1/2 tsp curry powder
• 1 tbsp olive oil
• For the Quick Cucumber Salad:
• 1 English cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar or honey
• Pinch of salt
• For Serving:
• Fresh cilantro or parsley, chopped
• Lime wedges

Instructions

1. Make the quick cucumber salad: In a medium bowl, combine sliced cucumber, red onion, rice vinegar, sugar, and a pinch of salt. Toss well and set aside to marinate while you cook.
2. Prepare the suya spice blend: In a small bowl, combine the finely ground peanuts, smoked paprika, ground ginger, garlic powder, onion powder, cayenne, and salt. Mix thoroughly.
3. Marinate the steak: Place the thinly sliced sirloin in a bowl. Drizzle with 1 tbsp of neutral oil and sprinkle with 2-3 tablespoons of the suya spice blend. Toss until evenly coated. Let sit for 10-15 minutes.
4. Cook the peanut jollof rice: Heat 1 tbsp olive oil in a large skillet or pot over medium heat. Sauté the diced red onion and bell pepper for 4-5 minutes until softened.
5. Add the tomato paste and cook for 1 minute, stirring constantly. Then stir in the crushed tomatoes, peanut butter, thyme, and curry powder until the peanut butter is fully incorporated.
6. Add the rinsed rice and broth to the pot. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed.
7. While the rice cooks, cook the steak: Heat the remaining 1 tbsp of neutral oil in a separate large skillet over high heat. Add the marinated steak slices in a single layer (work in batches if needed) and cook for 2-3 minutes per side until nicely charred and cooked to your liking.
8. Fluff the finished jollof rice with a fork. To assemble the bowls, divide the rice among four bowls. Top with the cooked suya spice steak.
9. Drain any excess liquid from the cucumber salad if desired. Garnish each bowl with the cucumber salad, fresh chopped cilantro or parsley, and a lime wedge.
10. Serve immediately, encouraging everyone to squeeze fresh lime juice over their bowl before eating.

Chef's Note

For the most authentic suya flavor, let the steak marinate for up to 2 hours if you have time. Grind your own roasted peanuts in a spice grinder or food processor for the freshest, most aromatic spice blend.

Make-Ahead Tips

The suya spice blend can be made and stored in an airtight container for up to 1 month. The cucumber salad can be made 2-3 hours ahead; drain briefly before serving if it releases excess water.

Substitutions

Sirloin can be replaced with chicken thighs or extra-firm tofu (pressed and cubed). Use almond butter or sunflower seed butter for a nut-free option in the rice. Brown rice can be used; increase broth and cooking time accordingly.