Suya Spice Recipe (Yaji)
Make suya spice (yaji), the bold Nigerian blend of peanuts, chili, ginger, and garlic - it's spicy, nutty, and perfect for suya skewers or daily cooking.
Servings: 16 tablespoons
Calories: 36kcal
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
Use generously to season meats, especially thinly sliced beef or chicken for Nigerian suya skewers.
Makes about 1 cup suya spice.
Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 198mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg