Food, as one of the basic necessities of life, has different appeal to different ethnic groups in Nigeria. For instance, people from the Southwest relish ewa aganyin which is mashed beans and sauce. Those who reside in other regions look forward to enjoying it when they travel home. So, it is for those from the Southsouth. They look forward to having a taste of their native soups, such as Afang, white soup and Edikainkong.
Food business is such that booms in Abuja as sellers never complain of low patronage. There is always someone to buy food, irrespective of the location.
In Nigeria, food business is mostly engaged in by women, being, as it were, part of the home chores they carry out daily. There are also some businesses that seem to be the exclusive reserve for men. One of such is suya delicacy or barbecued cow meat or chicken.
Some men, especially from the North, are not ashamed to be in suya business.
In the North, what most travellers look forward to having is suya. It is a special delicacy peculiar to the North, even as it is enjoyed by people from other parts of the country. It is prepared and served in grades.
Just as we have social classes, suya is prepared and served in a manner depicting one’s social class.
Suya in the North is usually served with cabbage, onions, tomatoes, masa and their spice is made from blended kuli kuli, ground pepper, ginger, seasoning and salt.
In Abuja, the love of this delicacy by most residents has increased the number of its peddlers greatly.
Residents reveal that there are several types of mai suya; as the peddlers are called. There are the local ones that carry the suya in huge transparent bowls with its sauce gushing out of the side of the bowl, covered with newspapers or transparent nylon. This is the type of suya mostly patronised by the low income earners, mostly motorcycle riders and labourers, who want to have a taste of what the real suya is like.
Then, there is the kind carried about in showcases to markets and parks, just like Kilishi is peddled about at such venues. Although this type of suya is again mostly patronised by the low income earners, once in a while, you find travellers enjoying it as well.
But, the most popular kind of suya, which is well-liked in Abuja as in other parts of the country is the type made at bus stops, junctions or busy locations. It always looks mouth-watering because the men are experts in its preparation; they prepare it in such a way that it looks attractive. People always eat this type of suya.
Another type is called balango, which is the normal type of roasted beef, intestine, fats, heart, liver and it is sold depending on the amount the customer has. The lowest amount that can fetch this type of suya is N100.
There is also a type called dambonama. It is the shredded type of meat prepared from goat, sheep, lamb and chicken. This type is more expensive than the balango as the least amount of money that can fetch this type is N300.
For lovers of meat, Abuja serves the very best of it and it can be seen in different locations. Our reporters went round some major suya spots to observe the processes it takes to get a suya to ones table.
The one that catches the attention and makes tongues salivate is the chicken suya. The main suya which is inserted in a long stick to attract the attention of buyers who take turns irrespective of their class to get what they love to eat.
Chicken suya which is mostly roasted or barbecued goes for N1, 300 and the beef goes for N300. The consumers don’t mind the price as they buy as much as they want. Some claim they use it to entertain special visitors.
What caught the attention of our reporters is the patience most customers exhibit. Those who sell mostly at night paused at a point for their evening Magrib and Isha’a prayers.
While they left for prayers, customers were still seen hanging around waiting patiently for the mai suya to come back.
When asked why they waited, they simply replied: “It is a special delicacy that is worth waiting for. Meanwhile, their prayers do not take long.”
Most customers told our reporters that they prefer the chicken suya because of the process of preparation and the spice used in its preparation.
Although suya stands can be found in almost all streets and junctions of Abuja, most buyers do not mind the distance the suya stand is located, as they drive as far as over 30 kilometres for the kind of suya they love.
Some of these spots have become extremely famous as most consumers patronize them regularly because of their tasty suya.
In Abuja, there is a very famous suya spot that does not need much description as it is visited by most people.
The spot has its brand name on cars and other items. Although some people might say it is just suya, residents who frequent the spot are so excited by the brand, even as they admit that they cannot imagine going elsewhere.
A customer who pleaded anonymity regards going elsewhere to buy suya as “being unfaithful and cheating on his favourite spot with another which is difficult for a faithful guy like me.”
Most of the customers do not only come to wait patiently to buy for themselves, family and loved ones but some who are travelling outside Abuja also buy the delicacy to take to loved ones outside the city because they claim that finding one as good as the kind they get at the spot is very difficult.
According to Muhammed Kolo, as long as I am concerned, this is the best suya spot in the whole of Abuja and beyond. Trust me, I know a lot about suya because I have been to a lot of spots and I love this one more.
“The unfortunate thing about the joint is that people come from far to this place just to buy this suya and people like us have to try to fight them off often. Most of my friends who are familiar with this spot always pretend to come and visit me so that I can bring them here and buy suya for them. Sometimes, it can be frustrating, especially when I don’t have enough money.
“Their chicken suya is not just like your typical kind of barbecued chicken you find in most spots. Theirs is well-spiced and they have a way of slicing the chicken in different spots while it cooks to ensure that the spice really gets in and when you eat it, you will not be able to go somewhere else again.”
Mahmud Akilu, who was seen in the popular spot located around Maitama said: “This suya is worth it. I like it because it is the local chicken. It is not the type of chicken you find in most eateries. This type is locally groomed with strong bones. The good thing about it is that, the bones can also be chewed and enjoyed. I come from Area 11 Garki just for this and I do this at least three times a week.
Mr. Ismaila who was seen with three big nylon bags filled with chicken suya said he has been patronising the place for over 10 years.
He said: “I don’t know how long these people have been selling here but I know I have been patronising them for over 10 years now. I love their suya because it is prepared with charcoal.
“It is not like oyibo microwave. This suya gives you the feeling that you are eating real and well prepared meat and the spices get into the innermost part of the meat. I take it with non-alcoholic wine. It is something you will relish.
Another customer; Mrs. Adesina who came in company of her two children lamented the lack of proficiency in Hausa language, which she said has denied her the opportunity to interact with the sellers in their language to enable her to get her suya on time.
She said: “Most people simply come and speak Hausa language to the mai suya and they get their meat in a matter of minutes. I have been standing here for long and I am yet to be attended to. My husband will be coming back from his trip today and he called that I should get it for him as he likes taking it with soaked Ijebu garri.”
