Learn how to make suya spice (yaji), the nutty, spicy Nigerian seasoning with peanuts, chili, garlic, and ginger. Essential for suya skewers, but versatile for any dish.
Ready to fire things up with some Suya Spice? Also called yaji, this bold Nigerian seasoning is nutty, spicy, and downright addictive, perfect for the spicy food lover.
It’s the secret behind one of Nigeria's most popular street foods, but you don’t have to stop there. You can use it as a rub, mix it into a marinade, or sprinkle it over so many foods and watch the flavor explode. Best part? It takes just minutes to mix up at home.
What is Suya Spice?
Suya spice, also known as "yaji", is a West African seasoning blend that gives Nigerian suya its signature flavor. Suya is a popular street food of thinly sliced beef or chicken skewers, coated generously with suya spice, then grilled and devoured. Learn how to make suya (Spicy African Grilled Beef Skewers).
It is a nutty, spicy blend made with ground roasted peanuts, chili powder, garlic, ginger, and other warm spices. The fiery flavor is unique and irresistible, perfect with grilled meats, but versatile enough to sprinkle over roasted vegetables, fries, or even popcorn.
Every region, vendor, or family may have its own take on yaji, but the essence is always the same: peanuts + chili heat + savory spices = bold, unforgettable flavor. As a spicy food lover, I think you will love it.
Let me show you how to make suya spice at home.
Suya Spice Ingredients & Substitutions
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Roasted Peanuts. The nutty base of suya spice. Grind them yourself, crush kuli kuli (if available), or use peanut powder for convenience. If you’re allergic, sunflower seeds or ground cashews can work, though the flavor won’t be as traditional.
- Chili Powder. Bird’s eye chilies or Nigerian hot chili powder are the authentic choice. Cayenne is the best substitute, while paprika makes a milder version.
- Paprika. Smoked or sweet for milder chili flavor.
- Garlic Powder & Onion Powder. Savory staples.
- White Pepper. For warming, earthy heat different from chili spice, less pronounced than black pepper. Black pepper can be used in a pinch, but it’s less traditional.
- Ground Ginger. For a touch of brightness and zest. It needs to be dry and powdered, not fresh.
- Ground Cloves (or Nutmeg). For pungency and depth.
- Salt. Adjust to your taste.
- Bouillon Powder (Maggi or Knorr). Optional but very common in Nigerian cooking for a savory, meaty boost.
How to Make Suya Spice - the Recipe Method
Making suya spice at home is quick and easy! Start with roasted, unsalted peanuts. These offer the nutty backbone of the blend.
Grind them in a food processor until finely ground but not oily (you don’t want to end up with peanut butter). If you’re using peanut powder, you can skip this step.
Once you’ve got your peanut base, stir in the spices. Mix it all thoroughly until it’s evenly blended.
Boom! Done! Your homemade suya spice is ready to use. You're going to love this blend.
Mike's Recipe Tips & Notes
- Adjust the Heat. Replace some or all of the fiery cayenne (or bird's eye) chili powder with paprika for a milder version. Add a pinch or more ghost chili powder or hotter to bring some real heat.
- Double Batch It. Make a larger batch if you plan to grill often, but split it into smaller containers. Keep one out for use and stash the rest in the fridge or freezer.
- Layer the Flavor. For maximum punch, season your meat twice - once as a dry rub before grilling, then sprinkle a little more suya spice right after it comes off the heat.
Serving Suggestions
Suya is a versatile spice blend with big flavor, ready to WOW your taste buds. Here are a few ways to use it.
- Classic Suya Skewers. The traditional way! Coat thinly sliced beef or chicken in oil, season generously with suya spice, then grill until smoky and charred.
- Grilled Meats & Seafood. Rub it onto lamb, pork, shrimp, or fish before grilling or roasting for bold Nigerian-inspired flavor.
- Vegetables. Toss with roasted potatoes, sweet potatoes, or charred veggies like zucchini, peppers, and eggplant. It's great for anything off the grill.
- Snacks. Sprinkle over fries, roasted nuts, or even popcorn for a spicy, nutty kick.
- Dips & Sauces. Stir into hummus, yogurt, or mayo for a quick dipping sauce or spread. Perfect for my kofta kebab recipe.
- Rice & Noodles. Add a spoonful to my chicken fried rice recipe, spice up jollof rice, or stir into stir-fried noodles for an extra layer of nutty heat.
Storage
Because suya spice is made with ground peanuts, it’s best to store it with care. Keep your blend in an airtight container in a cool, dark place, and it will stay fresh for about 1 month.
For longer storage, pop it in the refrigerator. The cooler temp helps preserve both the flavor and the natural oils from the peanuts.
If you’ve made a big batch, you can freeze it in small portions. Just let it come to room temperature before using for best flavor.
That's it, my friends. I hope you enjoy this homemade suya spice recipe. I'd love to hear your thoughts, and how you will be using yours.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Suya Spice Recipe (Yaji)
Ingredients
- ½ cup roasted unsalted peanuts or use ¼ cup peanut powder
- 3 tablespoons cayenne or use ground bird’s eye chilies if you can, or Nigerian hot chili powder - replace with paprika for milder
- 1 tablespoon paprika smoked or sweet
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons white pepper
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves or nutmeg
- 1 teaspoon salt or to taste
- 1 teaspoon Maggi or Knorr bouillon powder optional, but traditional
Instructions
- Add the roasted peanuts to a food processor (skip if using peanut powder). Pulse until finely ground but not oily (you don’t want peanut butter). You can also use a large mortar and pestle for this (molcajete) to hand grind. Transfer to a small bowl.
- Mix in cayenne, paprika, garlic powder, onion powder, white pepper, ginger, cloves, salt, and bouillon (if using). Stir until evenly blended.
- Transfer to an airtight container. Keep in a cool, dry place for up to 1 month, or refrigerate for longer freshness.
Notes
Nutrition Information
Monte D. Young '08, 0’13, CSW, SWE says
And I’m glad you list the nutritional info too, for us DM2’s!
Mike Hultquist says
Glad to help!
Monte D. Young '08, 0’13, CSW, SWE says
Great recipes too!
Monte D. Young '08, CSW says
Going to use veg bouillon, so it can go on anything…then chix for chix dishes, and beef for beef!
Mike Hultquist says
Awesome!
Juju di Momo says
Have used many of your recipes.. Thanks. The final texture of the suya spice blend looks powdery. Is it so?
Mike Hultquist says
Thanks, Juju. It will be more powdery if you use peanut powder. If you grind your own peanuts, it will likely be a tiny bit chunkier, depending on how finely you grind the peanuts. It's really all about those peanuts.