For many Nigerians, suya is more than just a roadside delicacy. From city streets to neighbourhood joints, the spicy grilled meat remains one of the country's most popular ready-to-eat foods. But while it offers important nutritional benefits, experts say factors such as poor hygiene, excessive salt, fatty cuts of meat and frequent consumption could pose health risks.
Suya, traditionally known as 'tsire' among the Hausa people of northern Nigeria, is believed to have originated in the region before spreading across the country and beyond. It is typically prepared from thin slices of beef, although chicken, ram and other meats are also used. The meat is coated in yaji, a traditional Hausa spice blend usually made from chilli pepper and other spices, before being grilled over charcoal. Praised for its distinctive smoky flavour, affordability and convenience, suya has become a staple of Nigeria's food culture.
But how safe is this beloved food? Dr. Allen Luca, a doctor and a medical officer at the National Primary Health Care Development Agency (NPHCDA), Kaduna State, says suya can be enjoyed safely as part of a healthy diet provided consumers pay attention to moderation, hygiene and how the meat is prepared. Preparing suya with lean meat provides several nutrients the body needs to function properly, including high-quality protein, iron, zinc and vitamin B12.
According to the World Health Organisation (WHO), excessive sodium intake is a major contributor to high blood pressure and increases the risk of heart disease and stroke. The organisation recommends that adults consume less than five grams of salt daily, roughly one teaspoon. Foodborne diseases continue to pose a significant public health challenge globally, with about 866 million people falling ill every year after consuming contaminated food, resulting in approximately 1.5 million deaths worldwide.
Dr. Luca warns that food safety is one of the biggest concerns associated with roadside suya. Consumers should avoid buying meat exposed to dust, flies and vehicle fumes. They should also watch for vendors who handle money and food without washing their hands, lack access to clean water for washing utensils and hands, fail to cook the meat thoroughly or leave prepared suya at room temperature for prolonged periods.
Warning signs of poor hygiene include flies hovering around the meat, dirty grills, knives and preparation surfaces, unpleasant odours, slimy or discoloured meat, and vendors using the same utensils to handle raw and cooked meat, increasing the risk of cross-contamination.
To reduce the risk of food poisoning, Dr. Luca recommends buying freshly prepared suya from vendors who maintain good hygiene and clean cooking environments. He adds that these nutritional benefits can be reduced by unhealthy preparation practices, including the use of generous amounts of salt and seasoning cubes, and preparing the meat with fatty cuts.
Questions about whether grilled meat causes cancer have persisted for decades. According to the International Agency for Research on Cancer (IARC), cooking meat at very high temperatures, especially over open flames or hot metal surfaces, can produce chemicals known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Experimental studies suggest these compounds can damage DNA and have the potential to increase cancer risk after prolonged exposure.