• 15 Pieces of Chicken Drumsticks (2705g/5.966lb/95,41oz)
  • 2 Medium Yellow Onion
  • 4 Pieces of Habanero Peppers
  • 21g/0.046lb/0.74oz of Fresh Ginger
  • 2 Tbsp. of Badia Parsley
  • 2 Tbsp. of McCormick Paprika
  • 2 Tbsp. of Goya Adobo
  • 2 Tbsp. of Badia Complete Seasoning
  • 2 Tbsp. of McCormick Montreal Chicken Seasoning
  • Table Salt
  • Fresh Lemon or Lemon Juice
  • Distilled White Vinegar
  • Simple Red Stew
  • Suya Pepper
  • Cooking Spray


  1. Remove the skin on the chicken and clean it very well. Afterwards, wash and soak the chicken with vinegar, fresh lemon (or lemon juice), and salt. Rinse the chicken well with cold water and set aside
  2. Dice the onions, peppers, ginger and place it in a blender along with the Parsley, Paprika, Adobo, Chicken Seasonings, and 2 Tbsp. of Table Salt. Add about two tablespoons (or more) of water and blend until well combined.
  3. Pour the mixture on the chicken and use a wooden spatula to mix it well or wear gloves and use your hands to incorporate the spice mixture well into the chicken.
  4. Cover the chicken completely and refrigerate for several hours or until ready to use.
  5. Once you are ready to use, shake the bowl containing the marinated chicken and pour it in a medium saucepan.
  6. Taste the marinade on the chicken for salt and if necessary, add more salt to taste. Then, add about 1 ½ to 2 cups of hot water and boil for 35 to 45 minutes until well-cooked.
  7. Remove the cooked chicken and place it in a bowl and allow it to cool for 15 to 20 minutes.
  8. Pre-heat the oven to 350°F/180°C/Gas Mark 5.
  9. Add 2 Cups of Red Stew (or any simple Red Stew you have) and a dash of Curry Powder to a medium frying pan and allow it to simmer on low-medium heat for about 20 – 30 minutes.
    1. Make sure to stir it regularly or else it will burn – and that is the last thing we want!
  10. Add 7 heaped tablespoon of Suya Pepper (this might be a lot for some but I personally LOVE Suya Pepper) to the Red Stew and mix it properly. If it is not spicy enough, feel free to add more.
  11. Mix the Suya Pepper with the Red Stew until well combined and add about 1/3 of the Stewed Suya to the chicken and shake it gently until well coated. Feel free to add more if desired.
  12. Line a baking tray with parchment paper and generously spray the sheet with cooking spray. Arrange the chicken on the tray and bake it for 20 minutes. Lightly spray the chicken with cooking spray and bake for an additional 10 minutes.
  13. Sprinkle with more Suya Pepper, if desired, and serve with Jollof Rice, Fried Rice, Roasted Potatoes, or Pineapple Fried Rice.

Note: You can enjoy the rest of the Stewed Suya with Fried Yams, Fried Plantains, Potatoes, etc.