African, Afro Fusion, Beef, Sauces

Meatballs in Suya Coconut Curry

Hi everyone, how are you all doing? Happy New month. The year is going by so quickly! Please make the most of it and make it count 😉

Today’s recipe is what I’d like to call, simply divine. It combines creaminess with the right balance of spicyness. You all know anything that has coconut is bound to be tasty and the smell as well, oh goodness. Lol

I wanted to make Italian meatballs and pasta, but I thought no, make something different, I looked at my pantry and pow, the sauce was formulated in my head. Lol, the amount of times, I have had to formulate sauces, dishes etc quickly in my head, it will amaze you. For me I like thinking out of the box and most importantly tantalising my pallete. 

I don’t like eating the same thing over and over again, I switch things up, and so should you! You would thank yourself later for it. 

Lol, enough of my longt talk today, pests get stared on this recipe shall we 🙂


  • Meatballs
  • 300g of coconut milk (1 can)
  • Thumb sized Ginger 
  • 1 medium sized Onions 
  • 2 cloves of Garlic 
  • 3 tablespoons of Suya powder 
  • 1 tablespoon of Chilli
  • 1 tablespoon of olive or coconut oil
  • Knorr cube 
  • 1 cup of Mixed peppers 


  • 1 medium sized sauce pan
  • Wooden spoon
  • Baking tray

Prep time: 15 minutes 

Cooking time :45 minutes

Total time: 1 hour


Remove the meatballs from the package. Or better still you can learn how to make yours here 

Place them on a baking tray and bake for 30 minutes 

In the mean time, slice the onions thinly

Grate the ginger

Grate the garlic and set aside. 

After 30 minutes:::: 

First of all remove the meatballs from the oven. 

Next Boil water, this will help you Get started on cooking your pasta or spaghetti. 

Add the spaghetti to the boiled water, add salt and place the spaghetti in the pan, allow it to cook for 12-14 minutes. Once 

Back to the sauce::: 

Heat up the oil

Next add the onions, fry until soft and translucent (about 4 minutes)

 Next add the garlic and ginger and reduce the heat (only fry for 30 seconds to 1 minute) stirring occasionally or else it will burn

 Add the meatballs to the saucepan 

Stir and allow to incorporate for 1 minute.

Next pour in the coconut milk 

Add the Suya powder, chilli and half of the knorr cube. Stir well and reduce the heat to the lowest. Allow to cook for 10 minutes






 After 10 minutes this is what it will look like

Next add the mixed peppers and mix. Allow to simmer for 4 minutes.
 And it’s ready! Take it off the heat and allow it to rest. Yes resting is an integral part. 

Please note. The colour of your curry will mainly depend on the Suya powder you use. So make sure you use the authentic one, so that you can get the same colour, texture and taste 

It’s ready to be served. 

Look at that! 



That’s it from me today

I’ll see you all in my next post

Love Duchess O

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