Inside a tin of suya spice

Suya spice — yaji — is not a single recipe. Every mai suya guards his blend, and every region tweaks the balance. But the structure is shared.

The backbone is roasted, ground peanut — kuli kuli powder if you have it. It carries the spice and clings to grilled meat.

Heat comes from ground dry red pepper. Aroma comes from ginger, clove, and sometimes a little garlic granule. Salt and bouillon round it off.

The trick is in the order: meat goes onto a thin film of oil, then dusted heavily with yaji halfway through grilling so the spices toast without burning.

We sell our blend pre-mixed in 200 g tins. It will outlast the season — but probably won't.