Use suya spice as a dry rub before grilling, a dust sprinkled on after cooking, or mixed with oil as a marinade. Coat beef, chicken, lamb or prawns and grill three to five minutes a side. It also lifts roast vegetables, chips, tofu and fried eggs.
What is suya spice (yaji)?
Suya spice, also called yaji, is a West African dry rub built on roasted peanut (kuli kuli) with ginger, cayenne, uda pepper, garlic and calabash nutmeg. Smoky, nutty and mildly spicy, it is the flavour of Nigerian street-grilled beef.
Three ways to use it
Rub: coat oiled meat, then grill hot.
Dust: sprinkle dry over cooked skewers, chips or roast vegetables.
Marinade: mix two tablespoons with oil per 500g of meat and rest for an hour.
Six things to put it on
Beef skewers, chicken wings, lamb chops, king prawns, roast sweet potato and grilled corn. It also works on tofu and fried eggs.
Is it spicy, and does it contain nuts?
Medium heat, bold not blazing. It contains peanuts (kuli kuli), so it is not suitable for peanut allergies. Costack Suya Spice is a smoky peanut blend made in small batches
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