SUYA IS MARINATED FOR 24 HOURS IN A RUB CALLED TANKORA, WHICH INCLUDES CRUSHED PEANUTS, GRATED GINGER, SALT AND A FIERY MIX OF CAYENNE AND PAPRIKA. THE MEAT IS GRILLED OVER AN OPEN FLAME (GAS AT THE RESTAURANT; WOOD CHARCOAL AT CATERED EVENTS), CHOPPED UP INTO THIN STRIPS, AND SERVED NEXT TO SLIVERS OF RAW RED ONION, TOMATO, SHREDDED CABBAGE, AND A SPICY PEPPER POWDER PACKED WITH CAYENNE.