Among the street foods consumed by Nigerians, suya tops the charts by a landslide. Originally from the northern part of Nigeria, it's extended its reach to other areas along the coast of West Africa, including to Cameroon to the south (where it's known as soya or tatum, and is a popular comfort food) and the Republic of Niger to the north. Not unlike the various kebabs of the Middle East, suya starts with thin chunks of meat, usually beef, stuck through with a skewer. They're then drizzled with groundnut oil and rubbed with a blisteringly hot spice blend called yaji, or suya spice—in which they marinate for three to four hours—before they're grilled over an open flame. The exact contents of the suya spice blend might vary from vendor to vendor, but it's always a mix of ground peanuts, ginger, and chiles.