How to Make Nigerian Suya Spice (Suya Pepper/Yaji)
How to Make Nigerian Suya Spice (Suya Pepper/Yaji)
When I originally uploaded Nigerian Suya, I was inundated with one common question:
9jafoods, I am unable to find Suya spice where I live. How do I make it?
At that time, I did not know. The legendary Suya Nigerian Spice, or Yaji as it is called in Hausa, is one of the best kept food secrets of Nigeria.
Its very composition is only known to the most experienced Mallams (Suya sellers) in the North.
I knew that it would be virtually impossible to persuade them to obtain the real recipe from them.
Suya Recipe Nigerian~ Suya Spice
But the entreaties continued. People everywhere wished to reproduce the delish taste of suya at home. So, I dared.
After several trials, I’m sure I’ve cracked the code. This recipe produces the characteristic colour, texture, aroma, and taste of real Nigerian Suya spice.
Try it out and comment below!
Suya Nigerian Ingredients ~ (Yields ~190g of Suya Spice)
- 5 tablespoons ground Kuli Kuli (about 110g)
- 5 tablespoons dried ground ginger (about 75g)
- 2 tablespoons cayenne pepper flakes (about 6g)
- 10 strands African Negro Pepper (Uda)
- 1 small stock cube (about 4g)
- ½ teaspoon salt (or to taste)
Ingredient Notes
Kuli Kuli is groundnut (peanut) cake.
It’s made by grinding groundnuts that have been roasted, sifting out the oil with paper towels or napkins, pressing into shapes, and deep-frying until hard and brown.
Never use roasted peanuts directly—they’re too oily and will become paste instead of powder.
Dry Ginger should always be the same as Kuli Kuli in volume (not weight). When preparing large batches, scoop out the same quantity of each with the same bowl or measuring cup.
Cayenne Pepper Flakes
simply dried cayenne pepper peels. Dry and rub peppers to remove the peels from the seeds.
The flakes give suya its orange color and heat. Don’t add too much or your suya will be ungodly hot.
African Negro Pepper (Uda)
It is essential to the traditional suya aroma and flavor. Without it, the spice will not be complete. It also goes by many other names:
Uda (Igbo)
- Eeru, Kanafuru, or Erunje (Yoruba)
- Chimba or Kimba (Hausa)
You can purchase it at African stores or on the web.
Stock Cube & Salt
Season and adjust these if needed. They contribute umami and overall balance.
Tools You’ll Need
- Mortar & pestle or any crushing tool
- Flat tray or plate
- Plastic bowls for mixing
- Spice grinder or coffee grinder
- Sieve for removing fibers
Before You Start
- Crush the Kuli Kuli with a pestle and mortar or place it in a plastic bag and gently pound with a rolling pin or blunt object.
- Separate Cayenne Flakes: Rub dry cayenne peppers in a rough container. Toss the mixture on a smooth surface to separate the skins (flakes) from the seeds. Save the seeds for a different recipe.
- Break the Uda pods into pieces so that the flavor may be released.
- Crush the stock cube so it is easy to mix.
Directions
- In a big bowl, mix all the ingredients.
- Mill in batches using a spice or coffee grinder until everything is a fine powder.
- Sift the mixture through a fine sieve to remove coarse bits, especially the Uda fibers and any unground pieces.
- That’s it! Your homemade Suya Spice is ready to be used.
Storage
Store your suya spice in an airtight container or ziplock bag and keep it in the freezer.
It can last for years without losing its flavor or potency, but let’s be honest, it won’t last that long because you’ll be making suya non-stop
Now What?
Use this suya spice on skewered beef, chicken, fish, or even tofu. Sprinkle it over roasted peanuts or popcorn for a spicy Nigerian twist.
Let me know how yours turns out!
