Suya Spice (Yaji) – Nigerian Peanut Pepper Rub for Grilling

Suya Spice

Ground peanut, chilli and spice. Yaji in Hausa, suya pepper to everyone else, and the reason you cannot walk past a mai suya at night without stopping.

Peanut is the base. That is what makes suya suya rather than just spicy meat, and it is what most people leave out when they try to make it from scratch.

How to use it, properly

1. Slice the meat thin and against the grain. Beef, chicken, ram or goat.
2. Rub with a little oil so the spice has something to hold on to.
3. Coat generously, then rest for at least thirty minutes. An hour is better.
4. Grill or broil hot and fast. You want char at the edges.
5. Dust with more yaji as it comes off the heat. This second dusting is the whole thing. Nobody tells you this and it is the difference between homemade suya and roadside suya.
6. Serve with raw onion, sliced tomato and cabbage.

Other things to put it on

• Grilled fish and prawns
• Roast chicken and turkey wings
• Chips, plantain, corn, popcorn
• Eggs, avocado, roasted vegetables

Heat

Properly hot, with peanut richness underneath that takes the edge off. Not a mild seasoning.

Product details

• Also known as: yaji, suya pepper, suya spice, tsire
• Sizes: 4.30oz, 7.5oz, 12oz, 3.7lb catering size
• Contains peanuts.
• Storage: Airtight, cool and dark. The peanut content means it will not keep forever, so use within a few months.

Shipped from Nexxtmart to anywhere in the United States.

Allergen: contains peanuts. May contain traces of other nuts.