No yaji, no suya. This Nigerian spice blend is the beating heart of West Africa's most famous street skewer.
Suya is the evening skewer, the one you grab on the street corner, wrapped in newspaper. But its magic isn't just the meat: it's the yaji.
The blend is made of roasted peanuts ground to a powder and de-oiled, with ginger, garlic, paprika, chilli and a stock cube added. Every vendor has their own jealously guarded recipe.
We coat the meat before and after cooking, for a double layer of flavour: toasted, spicy, umami. At KUTI, we make our yaji in-house every week.
Tip: yaji isn't just for skewers. Dust it over plantain, chicken, or even grilled corn. You'll thank us.
