Daddy O Suya Spot
African restaurant · Elephant and Castle ·
African meals, suya, jollof rice, egusi, pounded yam
African meals, suya, jollof rice, egusi, pounded yam
"A suya-focused food stall owned by Oliajide Agbede that was relocated to one of the replacement developments, maintaining access to its West African-style grilled offerings after the shopping-centre shutdown." - James Hansen
"Oliajide Agbede’s stall in the moat of Elephant and Castle is dedicated to broader Nigerian cuisine — fufu and eba, leafy nutty egusi soup, and fiery beef stews — but it’s his suya that brings people in. Seasoned and charred, the chicken suya is then reheated, chopped on the bone, and sprinkled with yaji, aromatic with ginger, freshly ground chiles and possibly cumin that is redolent of the spice mix used for Chinese skewers. Gizzard suya is made fresh and doused in an oily marinade containing onions and peppers. A double portion is £2 and can be mopped up with a Nigerian bun for 50p — a delicious dough dumpling with a crunchy outer crust of sugar, that offers a plain, sweet ballast to the gizzard’s fire and funk: simply, one of the best things possible to buy with £2.50 in London." - Jonathan Nunn
"A Nigerian-focused stall centred on charred, spice-rubbed suya—chicken suya reheated, chopped on the bone and dusted with a ginger-and-fresh-chile spice mix, and freshly made gizzard suya doused in an oily onion-and-pepper marinade—served alongside swallow options like fufu and eba, nutty egusi soup and fiery beef stews; a double portion costs about £2 and is often eaten with a sweet, crunchy Nigerian bun that offsets the heat, and the operator has been involved in discussions about relocating but has no guarantees yet." - Jonathan Nunn
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Jenny
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