Umaru Abdullahi had no idea 20 years ago when his father brought him to Lagos that he would turn his old man’s business into a University of Suya and become an employer of labour.
A worker at the grill
Abdullahi, who hails from Kano State, was content with assisting his ageing father, who is now over 70 years old.
He learnt the art of making suya (meat kebab) from him and sought ways to transform the business.
It occurred to him that he could expand the scope, move it from the road side to a shop on Allen Avenue, a middle class area of Ikeja, Lagos.
From this famous shop, now dubbed University of suya, hundreds have passed out to establish their own trade. About 20 are undergoing training at various branches.
Suya boy turns suya boss
Abdullahi was delighted to share his entrepreneurial skill when TheNiche caught up with him at the ‘main campus’ opposite Alade Market near Allen Roundabout.
He started in 1982 as a little boy giving a helping hand to the father. When the man could no longer continue the trade and handed it over, the thought of how to make it better preoccupied Abdullahi’s mind.
He thought of University of suya and moved to a shop to make the business more decent and attractive to customers.
The tremendous success of his experiment spurred him to open three other outlets at strategic locations in Ikeja, one on Adeniyi Jones Avenue, one at Airport Mess and a third also in Ikeja.
Outside Lagos, there are two outlets in the heart of Kano, the largest city in the North.
Abdullahi has about 10 employees working full time. Among them, an accountant and a cashier who are well paid.
“My business is only suya making. I have no other business. I have to do it well to pay my workers and cater for my family of nine,” he said.
Third generation on queue
Through the business he married three wives who bore him six children, some of whom are in primary and secondary schools and in tertiary institutions.
The eldest has joined the business and is tipped to succeed him.
His workers are available for hire to render barbecue services at weddings, birthdays and other celebrations for which Lagos is known.
The shop is open Monday to Sunday. There are no dull moments, whether in the shop or at a party.
Suya is sold in the shop from 10am till 4am the next day. It resumes sale six hours later, at 10am, and maintains the shift seven days a week, all year.
Secret of success
Customers queue in the shop. Abdullahi attributes the success to God, using choice portions of cow meat and the treatment he gives the meat during and after grilling.
He buys cow legs and sweet torso meat, washes them properly before treatment with pleasant ingredients measured in commensurate proportions before and after grilling on the barbecue.
“Beginning from the room where we prepare it to the barbecue we maintain unrivalled cleanliness. Everywhere is clean, both in and out.
“We have two big fans in the shop. One blows off the heat from the barbecue, the other cools off the shop and keeps flies away. That is why the workers do not sweat around the barbecue fire.”
There are divisions of labour. There are those who wash and slice the meat, some apply ingredients, others grill on the barbecue.
Learning the trade costs up to N100,000
It costs more to learn in this University of Suya than is required to start off on your own. Students pay over N100,0000 but N20,000 is sufficient to open a road side outlet.
Quick learns study for six months, others take up to one year.
Graduates are groomed to become experts at grilling suya and have brighter chances to succeed where others fail.
A university indeed.
