Roasted Vegetable Suya-Spiced Flatbread

Naan bread serves as the base for building a flatbread with colorful veggies and mango in this West African twist on traditional vegetable flatbread. Suya Sauce ties it all together with its signature nutty, spicy flavor both as spread on the bread and drizzled on top.

Serves: 8
15 mins Prep Time 40 mins Cook Time
15 mins Prep Time
40 mins Cook Time
  • Pre-heat oven to 230°C, 450°F, Gas Mark 8.

  • Place vegetables and oil in large bowl, toss to coat. Arrange vegetables in a single layer on a baking tray.

  • Roast for 35-40 minutes or until vegetables are tender, stirring halfway through cooking. Set aside.

  • To assemble flatbreads, spread about 2 tablespoons of Suya Sauce over each flatbread and divide the roasted vegetables evenly on top. Drizzle with the remaining Suya Sauce and sprinkle with chopped parsley.

Cooking tip

Test Kitchen Tips:

Suya Spice Blend is a staple seasoning in West Africa, especially in Nigerian cuisine. It is a flavorful dry rub typically made with a base of crushed or powdered peanuts and spices like ginger and cayenne. The nutty, fragrant blend is commonly used to season beef and chicken skewers but is also great for lamb and fish. It can be used in marinades, sauces, and dressings, as well.
Substitute any of your favorite veggies, such as broccoli, zucchini, carrots, butternut squash or sweet potatoes.
Mix Suya Spice Blend with a light and fruity olive oil to make an easy and delicious Suya Spice Dipping Oil for warm naan bread.
Make a Suya “Pesto” with parsley, cilantro, Suya Spice Blend, olive oil and a touch of parmesan cheese to use as a drizzle over the flat bread in place of the Suya Sauce.


(Typical Values)
Per serving* %RI** per serving*
Energy 201kcal
of which saturates

of which sugars

Fibre 3g
Protein 4g
Salt 336mg