Tag: SUYA

  • Lagos! The Beautiful City of Gold

    Lagos! The Beautiful City of Gold

    This is Lagos! 

    The beautiful city of Gold

    Diverse and full of strength

    The city of  hopes and fantasies

    The city of possibilities and accomplishments

    This is Lagos

    The centre of Excellence

     

    Ajegunle has few fine places and not everyone residing there, are roguesbeautiful house in Lagos

    There are ghettos on the Island, not everyone living on the Island is rich

     

    ghettos in Lagos

    Agege bread will not kill you, take it once in a while

     

    Traffic is crazy, but if you understand the timing, you can go around Lagos when the roads are less busy

    Most hotels are fully booked on Friday

    If you can make it in Lagos, you can make it anywhere else in Nigeria

    Most of the goods sold at boutiques at exorbitant prices are found at Yaba market, Oshodi market, Aswani market etc at cheaper rates.

    The person next to you, in a commercial bus may soon be the new owner of your valuables.

    Always keep your ‘change’ handy before boarding a commercial bus

    Not all bottle water is safe, some sachet water is actually safer.

    Not all beggars, are beggars and not all mad men are mad.

    Gorge on rice, it is like the major food in Lagos

    Saturdays are for Owambe and Aso ebi things

    Lagos is surrounded by water and there are beautiful beaches in Lagos

    Lagos has the most interesting night life. There are many shows to attend and lot of parties to groove in.

    Electronics and computer accessories are sold in ‘computer village’. If you are not smart however, they may not go home with you after purchase.

    The most popular and delicious barbecue meat (suya) can be found at almost every corner in Lagos every night on a daily.

    Lagos state has one of the longest bridge in Africa

     

    85% of salaries are spent on transportation and feeding

     

    Landlords have zero chill

  • Guinness, Sprite back Carnival to set Suya record

    Guinness, Sprite back Carnival to set Suya record

    In its quest to set a world record of world’s longest Suya/Steak of 50ft, top brands like Sprite and Guinness Nigeria have thrown their weights behind the Lagos City Suya Carnival scheduled for October 1, 2017.

    The record which is first in this category will see a procesion move through Awolowo way in Ikeja with a VIP session at the Ikeja City Mall car park.

    According to the executive producer of the carnival, Kehinde Talabi, the carnival which is organised in conjunction with the Lagos State Ministry of Tourism Arts and Culture is in commemoration of the Lagos at 50 celebrations.

    The event is also in conjunction with the Guinness Book of World Record in Lagos, Nigeria.

    Talabi while assuring security added that the event will bring so many people together and afford opportunities for small businesses to showcase themselves.

    The event’s producer, Mr Timothy Nostradamus said that the event will take a three-course shape. The first will be a morning session of yoga, spa and other exercises at the carnival ground. The second will be the carnival proper and the kick off of the grilling of the 50ft long Suya steak on the carnival ground. And the third session holds at Quilox night club, Victoria Island.

    Also, Mr Damilola Odujinrin, the Experiential Execution Excellence Manager at Nigerian Bottling Company said the reason Sprite has endorsed the carnival is that of the belief in the landmark achievement while supporting the Lagos State government.

    “We are always willing to support indigenous events as well as Lagos State. For us, we have carefully carried out a food test, which revealed that Suya goes down well with Sprite. The feeling consumers get after eating suya and drinking Sprite is better felt than imagined,” Odujinrin said.

    The Lagos City Suya Carnival is organised by Suya Stops in conjunction with Lagos State Ministry of Tourism, Arts and Culture.

  • Lagos to celebrate Suya carnival

    Lagos to celebrate Suya carnival

    As part of activities to mark the Lagos at 50 celebrations, Suya Stops, in partnership with the Lagos State Government, will be putting together a first-of-its-kind, Lagos City Suya Carnival.

    Slated for October 1, the founder of Syua Stops, Kehinde Talabi said that the idea was borne out of the need to celebrate Africa, Nigeria and especially Lagos using one of the chops that has become a household name across the metropolis over several years.

    “Suya as we all know didn’t originate from Lagos but you will all agree with me that the average Lagos Street or road has one Suya joint or one close by. Such is the love we have shown this delicacy that has seemingly become part and parcel of Lagos,” he said.

    As part of the activities for the carnival, he will be making a 50ft long Suya steak and breaking record hence putting Lagos state as a whole on the world map isn’t a bad way to launch the event of this magnitude.

    “Basically, the idea is to have a carnival where Suya centres will flood the carnival area with different array and recipes of Suya to savour all through the carnival. From beef suya to chicken suya, Gizzard Suya and even sausage suya. All these will be on display at the carnival,” he added.

    Other highlight of the event, he said, will include games, music, jamboree, drinks as well as networking.

    The carnival is also supported by Superflux and Bitflux companies.

  • Why I dumped  my job at PPFN to sell suya with two degrees -NOA D-G Mike Omeri

    Why I dumped my job at PPFN to sell suya with two degrees -NOA D-G Mike Omeri

    The Director-General of the National Orientation Agency (NOA), Mike Omeri, has traversed the length and breadth of Nigeria, preaching patriotism and good citizenship. In this interview with OKORIE UGURU, he talks about his passion for NOA, his growing up and the challenges that come with making a living in Nigeria. 

    What were your early years like as a child and student?

    I was born in Mubi in the present day Adamawa State in 1964. I went to school in that part of the country. We were nine children in the family but four are dead. I have also worked here and there, beginning as a class teacher. I taught in the primary school and at College Mary Immaculate, Zawan, Plateau State. I actually came in there as a national student from Maiduguri.

    I am actually from Plateau State, but because I had spent all my life in the north eastern states, when I got admission to school, I was sent to Plateau State, not as a citizen of the state, but as somebody from Borno State. When they were doing the postings, I was first sent to Kindiri but Kindiri was too cold and I could not cope with the weather. First, it was culture shock, but I could cope with the experience. But the weather was so cold. One of my uncles did not want me to go back to Maiduguri. He wanted me to come closer to him. That was how I went to Zawan, a few kilometres from Jos. So, that is how it has been.

    I began to develop interest in my community. In fact, when I went to the village for the first and second time, I discovered there were so many advantages that I never had in terms of knowing the terrain, the rivers, hills and all of those. So, I made it a point of duty to establish my contact with the community and the natural heritage, which other children got to know at young age. You would always see me in the morning taking a walk to explore the hills, rivers and so on in my village. I did that consistently for almost a month.

    People say I couldn’t do it because of the risk, but I did it. Nigeria was so peaceful at night. I just had a bottle of soft drink and water. These are the things that informed my philosophy in life. So, I was able to reconnect with my community despite the fact that I was not born there and I didn’t grow up there. Today, I play a prominent role there and even have the traditional title of the Obowo of Kiana.

    Lately, one would notice that various states are trying to hold their different festivals. What are you doing to see that these are done under one umbrella?

    My colleague, Mrs. Keshi, would be in a better position to answer that question because her agency is responsible for organising and coordinating such festivals. There has always been an annual festival which I know is hosted from state to state. She would be in a better position to answer that question.

    What do you think are the prospects of tourism in Nigeria?

    Well, like you rightly observed, I am attending the FTAN programme for the first time this year. The prospect of tourism is very green in the sense that there is a renewed government interest. The practitioners have kept faith over the years. The fact that you see this number coming together to discuss the way forward shows that there is still private commitment. So, with the position of government and what it is currently doing to ensure that the atmosphere and the environment is conducive and attractive, Nigeria would be a natural tourism destination in West Africa.

    Tourism is a platform for orientation as well as culture. We use their platform to promote the positive sides and valuable aspects of our culture. That is why the tourism industry must also have positive attitude in driving it. Without values, no matter the infrastructure provided, it will not attract or sustain patronage. So, the NOA will work with them.

    You have been at the forefront of the campaign that Nigerians should see the country as our common patrimony. Is it something you feel passionate about or just as a part of your responsibilities as the director general of NOA?

    I am lucky that I am doing my passion, even in public service. Loving Nigeria is an undisputed fact. As you see me, I do not have any investment outside Nigeria. I don’t even want to have a second building outside where I live, not to talk of abroad. I cannot do that. I still believe that this is the destination and that when we tap our resources and the energy and intelligence that are available within our country, we can be the best.

    How did you develop this passion?

    I got that from childhood, watching the attitude of our parents. My father was a policeman. He served outside his immediate environment and was always moving from one part of the country to the other. He kept telling us that we must love our country. He said we must be generous and respect our elders and even peers. I remember that each time he had to travel out, because Nigerian policemen then were majorly the people that went out to enforce peace in Congo and other parts of Africa, he would come back displaying a lot of medals. He would not talk about himself but about how they projected Nigeria, doing this and that, and how they were inspired by the colours of Nigeria.

    These continued to influence our lives as we grew up, including the need to look for alternatives in every situation. We also learnt that in every challenge, there are opportunities and that we should go looking for the opportunities instead of staying back complaining, criticising or abusing others. So, for me, NOA is just my passion. Like I said, I am lucky to be in public service and living out my passion.

    Some believe patriotism in Nigeria is a hard sell because of the multi-ethnic nature of the country. Do you agree?

    I have heard this kind of comment even from the elites and I say they are the problem. Anybody who says that, I say he or she is the problem. It shouldn’t be difficult if all of us believe that we have a country that needs all of us. It shouldn’t be difficult if we cultivate the habit of doing the things we should do. It shouldn’t be difficult because we don’t have any other country but Nigeria, and that it needs us and we must stand for it all the time in whatever we do, wherever and however.

    So, I hear it. Like I also mentioned earlier, there were certain things I did without knowing that I would play the role I’m playing today. For instance, I was selling suya (roast beef) when I already had two degrees, and I didn’t feel that I should  depend on anybody. I believed that there was a place for me to make it in Nigeria. So, I can look for opportunities in all of this country. It has paid off today. I am happy it did.

    Why did you go into suya business?

    It is interesting. It was between 1992 and 1993 that I made up my mind to do it. I was working with an NGO (non-governmental organisation) known as Planned Parenthood Federation of Nigeria and there were issues that collided with my conscience, so I couldn’t sustain it. I just gave up the job and said I could do any work so long as men do other works to survive. Legitimately, I can do any work. So, what is available? I said okay, let me go and sell suya. What the heck! I had seen people sell suya and they survived.

    How did you go about doing that?

    I had colleagues in the media who understood what I wanted to do. I established a place called Geshi in Jos. I recruited one or two other people to work with me. We just went to the market with N5,000 to purchase all the things that we needed. There were other friends of mine who also invested in the business, so we were together one way or the other. Every day, I went there to hang out, sell my suya and come back. It sustained me for the period that I had no employment. It will interest you to know that it was from there that the former military administrator of Plateau State, Col. Mohammadu Manah, who later became Senator Mohammadu Manah, appointed me his press secretary. The newspapers were awash with the story and cartoons, saying ‘Administrator appoints mai suya as press secretary’. Because I was selling suya, quite a lot of people didn’t know that I went to school.

    But I didn’t feel anything about it. I didn’t have a reason to do that as per my background. My father was a police officer. Nine of us had gone to school and were doing very well in their places of work. But I needed to find my own way in life.

    So it was not that you were desperate; you just wanted to work?

    I wanted to work. I shouldn’t be idle because my family, my friends could have everything that I needed but they were not mine. And what happens to my own talent? What happens to my conviction which I must express somewhere? I cannot be denied that by any other human being. So, I should look inward to see what I can do to survive.

    How much were you making in a day as a suya seller?

    When I wanted to start the suya business, like I told you, we invested N5,000. I found that I was making N2,500 and sometimes N5,000 in a day, which was more than my salary in a month at that time. Because of the way we introduced it, the media helped me, because I came from that constituency. They made the opening ceremony so glamorous as if we were bringing a different specie of suya from heaven. People were anxious to see the place.

    What we did was packaging. You would come to choose what you wanted. It was ala carte and we prepared it for you. We introduced another concept: while you waited for your suya, you could patronise other services. It was well packaged and it gave us an advantage.

    What has happened to the place?

    It is still there. Some younger people have taken over. There are committed Nigerians, some have passed on, but others are there. Then also, younger people have to be trained on tourism as a subject.

  • “Nigerian foods mean different things to different people”

    “Nigerian foods mean different things to different people”

     

    [dropcap]W[/dropcap]hen it comes to diet, it’s all relative. Food is just as important to one person as it is to another. Yet, what makes food important to each individual cannot be detached from individual cultures and a culinary tradition that seems disgusting to one society may be revered by another.

    For Nigerians, there may be the temptation to travel with extra baggage of local food stuffs, the likes of gari, groundnut or kuli-kuli, palm oil or groundnut oil, egusi (melon), kilishi, ogbono, etcetera. Meanwhile, immigration officers may not allow you travel with them making it difficult altogether.

    It is worthy of mention here that an estimated one million Nigerians and Nigerian-Americans live, study, and work in the United States; while on the other hand, over 25,000 Americans live and work in Nigeria. Therefore, it is not an overstatement to call Nigeria a consistently pro-America nation.

    Unfortunately, these millions of Nigerians often face a problem that most Americans don’t: and that is grocery shopping.  Nigerians prefer eating their cuisine to others available in the US, but Nigerian staples are hard to find.

    Of course there are African stores that cater for multiple African nationalities. Yet even these stores have struggled to support the increasing demand for special Nigerian products.

    Similarly, these stores are on the outskirts of major cities as against the 65% of Nigerians living in other cities for which the stores’ locations are inconvenient.

    Nigerians who live outside of metro areas have to travel hours for their groceries, often to discover that the items they were looking for are out of stock.

    To this extent, the need for an online grocery store with the ability to deliver Nigerian delicacies at the doorstep of Nigerians in America cannot be overemphasized.

    NigerianFoods.com is a platform that inspires and enables people to cook, eat, share and learn about Nigerian cuisine.  It honors tradition but is unabashedly modern.

    Interestingly, Nigerianfoods.com has succeeded in delivering local Nigerian ingredients and foodstuffs to 47 of 50 states in the United States of America (USA) including Puerto Rico as at June 2015.

    Stressing the importance of Nigerian online grocery store to Nigerian-Americans and American locals, Ian Cohan-Shapiro, co-founder Nigerianfoods.com said: “We arrived at providing this service when my school mate at the University, Tosin had to travel several kilometres in search of egusi and eba. Then we agreed on establishing a platform to meet that need for other people who might feel like him.”

    To confirm that, Tosin Osibodu, co-founder and CEO said: “The idea for NigerianFoods.com came when I was studying in New Hampshire and craving Egusi soup. Finding the ingredients I wanted was impossible – I had to resort to bringing extra suitcases full of ingredients from my trips back to Nigeria.”

    According to Cohan-Shapiro, the publicity for Nigerian food stuffs has not been enough and that constitutes the reason why Nigerian recipes are not well known across the world.

    “I have been in Nigeria for a year and half now and my best meal is moi-moi and pepper soup. I like both because they are entirely new to me and I find them interesting.

    “Nigerian foods mean different things to different people. Pepper soup helps me quench cold and it is just perfect for me. I enjoy moi-moi and already mentioned it to my mum who initially had difficulties preparing it but with our practical videos on cooking, she has tried her hands on it a couple of times except that I am yet to taste and certify her moi-moi,” he said.

    The platform was established to deliver the widest selection of Nigerian ingredients in the US (over 180 products), so Nigerians in the US can enjoy the taste of home without hassle.

    It carries egusi seeds, suya seasoning, kilishi and hundreds of other Nigerian special delicacies. Through rich content – videos, food articles and recipes – the platform also provides new ways for Nigerians to engage with their food and identity.

    The online grocery store, headquartered in Lagos-Nigeria, definitely has plans to grow its staff strength but currently has 11 employees across Canada, Indonesia and the United States. “I am the minority in the team,” Cohan-Shapiro enthused.

    The American also added that his presence became necessary when an European called for inquiry, expecting to hear a Nigerian voice but heard a voice close to his from the other end.

    “I picked the call and said hello, how may we help you today. Instead of the caller to answer my question, he was quiet for a while and then asked me a question instead.

    How come I am not hearing a Nigerian speak for Nigerianfood.com and I replied him because all and sundry needs to be served without the stress of intonation or language barrier. And he was amazed.”

    Furthermore, besides meeting the needs of diasporans, Nigerianfoods.com also has the potential to assist young women and men who have difficulties in preparing certain Nigerian delicacies.

    “We have different practical videos on the platform with clearly indicates steps and procedures for preparing each recipe desired. We do not have all Nigerian recipe yet but you would be amazed at our collections within these 6 months of our operations.

    “We observed that the identity around food is not singular and there are diverse audiences for Nigerian delicacies. Imagine how we combine Chicken Suya Tacos – to suit the appetite of a Nigerian who visits Mexico where Tacos is commonly found,” Cohan-Shapiro said.

    For Osibodu, the group endeavours to meet the need of these diverse audiences who crave Nigerian delicacies while appearing really Nigerian.

    The company hires locally and supports exports of local agricultural products thereby contributing to the revenue of the Nigerian Export-Import.

  • Suya: Special delicacy for Abuja residents

    Suya: Special delicacy for Abuja residents

    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.”

  • Visiting Calabar’s Suya plaza

    Visiting Calabar’s Suya plaza

    SUYA is a Hausa steak delicacy. It is common in the North than any other part of the country. However, for lovers of the delicacy, the experience may not be complete without visiting the Suya plaza, located in the heart of Calabar metropolis. The place has become a popular hang-out for local and visiting tourists in the city.

    Many have made the annual trips to Calabar during Yuletide to be part of the fun and festivities of the December festival in Cross River State. Many have also had first hand pleasant experiences of the now popular Calabar carnival. But these days, one area of the town that has become popular with tourists is Slaughter Street. It is probably the only street in the country that is officially dedicated to serve the interest of lovers of the local delicacy. The area is also known as Bogobiri, a settlement for people of Northern extraction in the heart of the city. For those who don’t know, Suya is a thinly-sliced meat pierced with a stick and spiced with pepper and powdered groundnut.

    It is no doubt that Calabar city has carved a niche for itself as Nigeria’s foremost tourist destination for locals and in-bound tourists desirous of relaxation and fun during the Yuletide.

    Another area that the reputation of the city precedes it is in the area of culinary expertise. For food connoisseurs and those who want to indulge in culinary adventure, the place to be is Calabar. The variety of fresh vegetable meal, seafood and many more are best experienced than talked about.

    Before now, Calabar has never been noted as home for Suya. But all that has changed, as Calabar is gradually assuming the status of the best Suya zone in Nigeria.

    The plaza is a stretch of building with about 30 shops. While approaching the area, you are first confronted with the smoke from the makeshift barbecue containers drifting towards the sky. You are amazed at the number of exotic cars parked along the streets. And as you try to make meaning of this, you see both the young and old sauntering out of their vehicles and heading towards the row of Suya sellers along the road.

    The shops have inner and outer parts. In the inner part, heaps of pieces of meat are placed on slabs. The meat is sliced thin-sized with dexterity to get the normal. There are other workers that put the sliced meat on stick and then lace them with the powdered pepper and groundnut after which the meat is then placed on barbecue fire. It should also be noted that the Suya is prepared in a clean and hygienic environment. The sellers have access to clean water, and the area, just like Calabar, is generally clean and tidy. That must have influenced the caliber of customers that come to patronize the sellers.

    How did the story of this area that has become synonymous with tourists and Suya begin? According to a source from the Cross River State government, the Hausa Suya sellers, prior to their relocation to Slaughter Street, operated from the Mary Slessor roundabout. He said: “The place, as a result of that, was a bit rowdy and unorganized. The level of hygiene was also not encouraging. The government decided that it was best to relocate them form the place to a conducive and hygienic area. That was why the government built the place and provided the sellers with every facility that would assist them to provide Suya delicacy to their teeming patrons. Slaughter Street was chosen because, first, its proximity to where they were before and close to the Bogobiri area where most of the Suya sellers stay. Thankfully, it has turned out to be a win-win situation for everybody. The area has become very popular with people.” Interestingly, one of the conspicous banners at the complex reads ‘University of Suya’. This is the shop of one of the sellers by name who goes by the name, Hassan Taku. He described Suya as ‘Imoke Suya’, which according to his poster, is the best.

    According to Hassan, who is an iindigene of Zamfara State, he relocated to Calabar about 12 years ago.

    He said: “The government relocated us to this place about four years ago, and it has been nice ever since. It has become the number one spot for those who want to buy Suya.”

    Asked why they have lots of patronage from people resident in Calabar, he said: “Well, here in Calabar, there is no place like here. We prepare all kinds of Suya using ram, goat or beef. We also have smoked chicken meat. I think one reason people come to this place is the quality of the meat. They are good and of high quality. I am sure people appreciate what we do here, and that is why they keep on coming.”

    Speaking on the patronage, he said , “ We are getting a lot of patronage from people during the Yuletide, especially before, during and after the carnival. However, after the festivities, there is a bit of lull in sales, but it quickly picks up now that the students of the university have returned to school.” Asked whether there was other places like the Slaughter Street in Calabar, he said no, only that some isolated sellers do attach themselves to drinking joints or sell by the roadside.

    He praised the Calabar environment, saying it was the conducive nature of the place that has made it possible for them to settle down and do business. He said: “Like I told you, I am from Zamfara State, and I am here with my family. The state as a whole is very peaceful and conducive to live in. That is why there are so many of us here.”

    During the Calabar Festival, it was normal to see different groups of people sitting and savouring the delicacy with cold drink around the plaza.

    A man who gave his name as Benson Ariyo, who was having a good a time with a group of friends, spoke to this reporter. He said: “This is a good place to have a nice time. I eat Suya, but I select the area where I buy them. But this is the most organised Suya spot that I have come across. The quality is high. I think this is another thing other states and cities should learn from Calabar. Even if you don’t like eating suya, the setting of the place will make you want to taste it. The hygiene is also another thing that makes the place attractive to people. You can see people from all strata of the society trooping here to come and buy Suya. I am sure if the hygiene level is not high, many would not patronize them. I just suggest that the government should continue to monitor their activities to make sure that the hygiene is maintained.

    So, for those visiting Calabar, it is just proper to tell them that their experience in this foremost destination in Nigeria may not be complete without tasting the Calabar Suya at Slaughter Street.