A Nigerian and West African blend, also called yaji, of ground roasted peanuts or kuli-kuli with chilli, ginger, garlic, onion and spices, rubbed onto thin skewers of beef grilled over charcoal.
What it is¶
Suya spice, known in Hausa as yaji, is the seasoning for suya, thin slices of beef (or chicken, ram or offal) threaded on skewers, coated in the spice and grilled over charcoal. It is sold at roadside stalls and night markets across Nigeria, and in Ghana, Niger, Cameroon and the West African diaspora.
The blend's base is ground roasted peanuts, often in the form of kuli-kuli, a crunchy snack made from peanut paste with the oil pressed out. To that are added dried chilli, ginger, garlic, onion and salt, and frequently paprika, a stock cube and sometimes aromatic local spices. It is coarse, nutty and hot.
Origins¶
Suya is associated with the Hausa and Fulani peoples of northern Nigeria, a region with a long tradition of cattle herding and grilled and dried meats; kilishi, a spiced dried beef, is a related product. The dish spread south with Hausa traders and mai suya (suya sellers) and became a national street food. Peanuts, native to South America, arrived in West Africa after the 16th century and became a major crop; chillies arrived the same way. See how-chillies-spread-around-the-world and west-african-cuisine.
Yaji is a trade blend: every mai suya has a recipe, and many keep it secret.
What goes in it¶
| Component | Role |
|---|---|
| Kuli-kuli or roasted peanuts, finely ground | Nutty body; helps the spice cling |
| Dried chilli (cayenne type) | Heat |
| ginger (dried) | Warm, sharp |
| garlic and onion powder | Savour |
| paprika | Colour, sweetness (optional) |
| Stock cube | Savoury, salty depth (very common) |
| Salt | Seasoning |
| Optional: grains of selim (uda), cloves, grains-of-paradise, black pepper | Aromatic complexity |
Flavour¶
Nutty, smoky once grilled, hot and savoury, with ginger warmth and a salty, almost meaty edge from the stock cube. The peanut toasts on the grill, giving a rich crust.
How to use it¶
- Beef suya: slice 500 g beef sirloin or rump very thinly (partly freezing it helps), thread onto soaked skewers, brush with a little oil, and coat thickly with 4–5 tablespoons yaji. Rest 30 minutes, then grill over hot charcoal or under a hot grill for 4–6 minutes a side, sprinkling on more spice as it cooks.
- Serve with sliced raw onion, tomato and cucumber, and extra yaji for dipping.
- Chicken, prawns and lamb: the same method.
- Vegetables and snacks: plantain, sweet potato, roast cauliflower, popcorn, eggs.
⚠️ Peanut allergy
Suya spice is peanut-based. Anyone with a peanut allergy should avoid it and dishes prepared at suya stalls. See spice-allergies.
Making it at home¶
About 10 tablespoons · 15 minutes
You need
- 80 g unsalted roasted peanuts (or kuli-kuli, crushed)
- 1–2 tbsp cayenne pepper or ground dried chilli, to taste
- 1 tbsp sweet paprika
- 2 tsp ground ginger
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 chicken or beef stock cube, crumbled (optional)
- 1 tsp salt (less if using a stock cube)
- ¼ tsp ground cloves (optional)
Method
- Grind the peanuts in short pulses to a fine, dry crumb. Stop before they turn to butter.
- If the peanuts are oily, spread the crumb on kitchen paper for 10 minutes to absorb some fat; kuli-kuli is dry for this reason.
- Mix in all the remaining ingredients.
- Store airtight in the fridge.
Variations¶
- Northern Nigerian yaji: often hotter, with local spices such as grains of selim and ginger.
- Lagos-style: more stock cube, paprika and onion.
- Ghanaian chichinga: similar grilled skewers with a comparable peanut-spice coating.
- Peanut-free: some modern versions use toasted sesame or omit nuts, though they are then quite different.
Every suya seller has a closely guarded recipe; there is no single authentic yaji.
Buying and storing¶
Because it is mostly peanut, suya spice spoils quickly at room temperature. Make small batches and keep them airtight in the fridge for up to a month, or freeze for longer. African grocers often sell yaji and kuli-kuli.