Can yaji be made ahead?

Yes, yaji keeps in an airtight jar for up to 3 months without losing quality. Make a large batch and use it on everything. It is excellent on roast chicken, grilled fish, scrambled eggs, roasted vegetables and as a dipping spice for bread. Once you have yaji in the house you will find reasons to use it constantly.

What is the difference between suya and kebab?

Both are skewered and grilled meats. Suya is specifically Hausa-Fulani in origin, uses a dry peanut-based spice coating rather than a liquid marinade, is cut and skewered flat rather than in cubes, and is eaten with raw onion and tomato rather than the yogurt-based sauces typical of Middle Eastern kebab traditions. The flavor profiles are completely different.

Is suya always spicy?

Traditional suya is genuinely hot, scotch bonnet or chili is present in the yaji. The heat can be adjusted by reducing or omitting the cayenne from the blend, but some warmth from the ginger should remain regardless. A completely mild suya loses part of what makes it suya.

Why does my suya taste like just peanuts?

The other spices were under-measured relative to the peanut. Peanut is the bulk of yaji but the ginger, paprika, garlic and crayfish are what make it complex. Measure each spice carefully on first attempt and taste the yaji blend before it touches the meat, that tasting step catches problems before they become a bad batch of suya.

Nigerian Suya Recipe: Yaji Spice Blend and the Technique

Name: Nigerian Suya
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: African
Ingredients: 600g (1.3 lbs) beef sirloin, flank steak or beef tenderloin; Full batch of yaji (recipe below); 2 tablespoons vegetable oil

Description

Nigerian suya is a popular street food made with thinly sliced beef coated in a spicy dry peanut blend known as yaji, then grilled to perfection.

Ingredients

Scale

600g (1.3 lbs) beef sirloin, flank steak or beef tenderloin
Full batch of yaji (recipe below)
2 tablespoons vegetable oil

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Instructions

Slice the beef into flat pieces approximately 5-6mm thick.
Apply the first yaji coat on both sides of the beef slices.
Thread each piece onto a flat metal skewer and set aside.
Grill the skewers over white-hot charcoal for 3-4 minutes per side.
Dust with fresh yaji immediately after removing from heat.
Serve with raw onions, tomatoes, and chili on the side.

Notes

Suya is best served immediately and eaten while still hot. Adjust the heat level of the yaji to your preference.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Grilling
Cuisine: African

Nutrition

Serving Size: 1 skewer
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg