📝 About This Recipe
Transport your taste buds to the vibrant night markets of Lagos with this authentic Suya Spice Rub, also known as Yaji. This aromatic blend centers around roasted peanut flour, balanced by the slow-building heat of ginger, cayenne, and the unique, smoky depth of bouillon. It is a savory, nutty, and spicy powerhouse that transforms skewered meats into a legendary street food experience.
🥗 Ingredients
The Nutty Base
- 1 1/2 cups Roasted Peanuts (unsalted, skins removed)
- 3 tablespoons Ground Ginger (dry powder for sharp heat)
The Heat and Spice
- 2-3 tablespoons Cayenne Pepper (adjust based on heat preference)
- 2 tablespoons Paprika (sweet or smoked for color)
- 1 teaspoon Ground Grains of Selim (also called Uda pod; optional but authentic)
- 1/2 teaspoon Ground Allspice (adds a warm, earthy note)
The Savory Umami
- 2 tablespoons Bouillon Powder (beef or chicken flavor; Maggi is traditional)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Begin by lightly toasting the unsalted peanuts in a dry skillet over medium heat for 3-5 minutes. This wakes up the natural oils and enhances the nutty aroma.
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2
Transfer the toasted peanuts to a clean kitchen towel and rub them vigorously to ensure all skins are removed, as skins can add a bitter note to the rub.
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3
Place the peanuts in a food processor or a high-speed blender. Pulse in short bursts of 2-3 seconds.
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4
Monitor the peanuts closely; you are looking for a fine, sandy crumble. Do not over-process or you will end up with peanut butter.
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5
Spread the ground peanuts onto a baking sheet lined with paper towels. Press another paper towel on top to absorb excess oil for about 10 minutes.
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6
In a large mixing bowl, sift the ground ginger, cayenne pepper, and paprika together to remove any clumps.
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7
Add the onion powder, garlic powder, white pepper, and ground allspice to the spice mixture.
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8
Stir in the bouillon powder and salt. Using a whisk helps distribute the savory bouillon evenly through the spices.
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9
Incorporate the processed peanuts into the spice bowl. Use a fork or a whisk to blend them until the mixture is a uniform, reddish-brown color.
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10
If the mixture still feels a bit damp from the peanut oil, sift it through a coarse mesh strainer to ensure a fine, free-flowing powder.
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11
Taste a small pinch. It should be savory, spicy, and distinctly nutty. Adjust the cayenne for more heat if desired.
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12
Store the Suya rub in an airtight glass jar in a cool, dark place. For maximum freshness, store it in the refrigerator for up to 2 months.
💡 Chef's Tips
To prevent the rub from turning into a paste, ensure the peanuts are completely cool before grinding. If you cannot find Grains of Selim, a mix of black pepper and a pinch of nutmeg is a suitable substitute. For the most authentic flavor, use Maggi bouillon cubes and crush them into a fine powder before adding. If your rub is too oily, mix in a tablespoon of toasted corn flour or toasted breadcrumbs to absorb the moisture. Always apply the rub generously to meat that has been lightly brushed with oil to help the spice stick.
🍽️ Serving Suggestions
Generously coat thin strips of beef (sirloin or flank) and grill over charcoal for classic Beef Suya. Serve grilled Suya meat with thick slices of raw red onion, fresh tomatoes, and cucumber to cut the richness. Pair with 'Masa' (fermented rice cakes) or fried plantains for a complete West African feast. Use as a seasoning for roasted chickpeas or nuts for a spicy, protein-packed snack. A cold, crisp lager or a glass of hibiscus tea (Zobo) perfectly complements the heat of the spice.