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At a night fall, yakubu Adamu, who sells suya at Agboju Market, Festac town, at Lagos State, fans the flames of charcoal grills under nak-ed light bulbs. The resultants smoke accompanied with the smell of spices and cooking meat arouses the taste of everyone around that area. His stand is a popular joint for commuters, motorist and passers-by, everything at the market. He told me that he has been roasting suya for a long-time now on the same spot. Certainly, Adamu is well-known in the area and people always await his arrival every evening time.
A dried version of suya is called Kilishi, although suya originated in the Northen parts of Nigeria, and it has permeated the Nigerian society, being affordable for all and available everywhere. It has been called a unifying factor in Nigeria. So suya has become a Nigerian national dish with different regions claiming the superiority of their recipe and methods of preparation, but comparable grilled meat recipes are common in many West African Countries Using open flames to grill meat leads to the production of chemicals called carcinogens which cause cancer in the body. They can be biological, physical, radiation or chemical and mainly exert their effects on people who are most sensitive to them.
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