In the bustling evenings across Nigerian cities, the aroma of grilled meat has become constant as it always has been in the air while passing through grilled meat stands or some location where the operators conduct their grilling business.
This delicacy popularly known as suya, has long transcended its Northern roots to become a staple enjoyed nationwide. But beyond its appeal lies a thriving business opportunity that continues to attract smart investors, especially, those looking for high returns on modest capital.
The suya business, traditionally dominated by Hausa men, is now recognised as one of the most resilient and profitable ventures within Nigeria’s informal food sector. From roadside stalls to more structured outlets, suya continues to pull crowds nightly, regardless of economic swings.
One of such success story is Mallam Abubakar Sani, a suya operator from Kano State who now runs a busy stand along the Arepo area of Lagos-Ibadan Expressway.
According to him, the business has changed his life and its closely associated with people from the northern part of the country operating it, even as other regions have started delving into the business.
Profitability
While not wanting to divulge much on his profit margin, he said, “On a good day, I make between N15,000 and N30,000 upward in pure profit. Even during Ramadan or fuel scarcity, people still come out to buy suya. It has become part of their lifestyle”
Across major Nigerian cities, suya spots are among the most patronised local food joints. Their popularity is tied not only to taste but also to affordability, convenience, and cultural relevance.
Sani affirmed that, for aspiring entrepreneurs seeking a venture with cultural depth, daily cash flow, and broad market appeal, investing in an open-grill suya business may just be the smartest move as he describe it as a low capital, high yield business.
Startup Capital
Findings revealed that one of the key attractions of investing in a suya business is the relatively low startup cost. A small stand can begin operations with a modest sum, typically between N100,000 and N250,000, depending on location and equipment.
This includes basic items such as a grill, knives, spice mix, meat stock, and display units.
With consistent daily sales and manageable overhead costs, operators can recoup their capital within a few months. Many expand by opening additional outlets or training relatives to run separate stalls. Just as observers and operators said that location is key in this line of business.
Location
According to Sani, Suya business thrives best in high-footfall areas near motor parks, markets, beer parlours, estates, and major junctions. He opined that, operators often begin setup in the late afternoon and serve customers into the night, as this stable is mostly an evening craving with post work crowds just as its patron cuts across all tribes and ethnic groups.
Even in periods of inflation, many Nigerians continue to indulge in this smoky delight and threads according to what the can afford. No doubt with the surge in urbanisation, the old and a youthful population that favours quick meals, the future of suya as a business remains bright.
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