Suya Spice

Nomadic communities across the vast Sahel and Savannah regions of West Africa developed suya spice as a way to preserve ingredients without refrigeration while traveling long distances. Also known as yaji, it starts with kuli-kuli, baked or fried sun-dried peanut cakes, and pulverizes them with a mix of fresh or dried onion, ginger, garlic and chiles. The blend can vary depending on the ratio of spices and the heat level should be based on personal preference. The best modern versions consistently highlight the earthy and robust depth of roasted nuts and spices and evokes the smoky essence of grilled meat — even in meatless applications. In this streamlined version, smoked paprika delivers that note and roasted peanuts capture the richness of kuli-kuli. Typically used to marinate meat and fish, it also serves as a finishing sprinkle for those dishes as well as steamed vegetables, dumplings and breads.