Get ready to crave a spice you’ve likely never tasted before. Suya!
One of the most popular Nigerian street foods is a beef kebob called Suya (pronounced “sue-ya”). The spice used to marinate it is called either yaji (prounouced “YaA Gee”) or suya.
Suya spice is a dry peanut based rub, typically used for marinating meat. It has a nutty, spicy, and smoky taste with delicious onion and garlic undertones. You’ll find most Nigerian homes will have this spice within reach, ready to use.
In fact, even though it is known for marinating beef before grilling, you can use it for almost anything. We’ve seen some sprinkle it on roasted Brussels sprouts, grilled eggplant and courgette, or even on rice noodles!
It is an incredible condiment to use on really anything that needs a little extra spicy kick.
Some Nigerians believe that suya is an aphrodisiac. So you will sometimes find two different sets of the spice in a home, one for the parents and the other for the children and guests (this is usually a mild version.)
Spicesinc.com gives a nice brief history on the Yaji spice, please see below, but also check out their website. (we are not affiliated with them, we just like what they have to say on the subject)
“The History of Yaji Spice
Most food historians attribute the origination of Suya to pastoral nomads such as the Hausa tribes of northern Nigeria, Cameroon, southern Niger, Ghana, and Sudan. Spiced meat was grilled on bamboo skewers or their daggers over a campfire to make the first versions of Suya. In Hausa, Suya means to fry1.
In Nigeria, it is called Suya. In Cameroon, it is called Soya. In Ghana, it is called Chinchinga or Sitsinga. Yaji refers to the seasoning mix, which typically includes ground peanuts, salt, pepper, paprika, and chili pepper. The flavor is complex, and the aroma is strong but pleasant. Heat levels vary depending on the cook, but the depth of flavor is consistent2.
Like Mole in Mexico, Suya has been called a unifying factor in Nigeria3 and has become the national dish with different regions claiming that their recipes and preparation methods are superior.
There is no standard recipe to produce the complex mixture of spices which make up the Suya and the spice mix served with it. The flavor is complex, and the aroma pleasant, but strong. Heat levels and spiciness vary depending on the cook, but the flavor is the draw that will make you overeat if you’re not careful.”
sources are https://spicesinc.com/seasoning-blends/suya-yaji-spice