Suya Spice

Tankora Spice, Yaji Spice

The Spruce / Freda Muyambo

Prep: 5 mins
Cook: 0 mins
Pressing Time: 60 mins
Total: 65 mins
Yield: 1 Cup

A simple pack of roasted peanuts and some additional spices and seasoning are all it takes to replicate that incredible flavor of Nigerian street food in your own kitchen.


  • 1 cup roasted peanuts
  • 1 teaspoon of cayenne pepper (or less, to taste)
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 chicken stock cube, crumbled
  • pinch ground cloves
  • pinch allspice
  • Salt (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Crush the peanuts into a fine powder using a mortal and pestle, or a food processor. The result should look like a fine crumble.

  3. To remove the excess oil from the peanuts, lay a clean paper towel on top of the kitchen counter, and spread the peanut crumble over the surface of the paper towel, just big enough to ensure that it will all be covered by the base of a large pot. Once the crumble has been spread, place a second paper towel on top of it, followed by a heavy-bottomed pot, and any additional weight you can find (canned items do a good job here). Allow to sit for 30 to 60 minutes.

  4. Place dried out peanut crumble in a small bowl, Add the remaining spices and stir to combine.

  5. The suya spice can be used on a variety of meat either during preparation before grilling or once the cooking process has been completed, to top cooked skewers of meat.


  • If crushing the peanuts using a food processor, take care to work the blender in short bursts. Due to the powerful rotations of a food processors' blades, the peanuts could turn into peanut butter fairly quickly, therefore care is needed for this step. Go a single pulse at a time to avoid making a paste.
  • Any remaining spice blend can be stored in an airtight container. For maximum flavor and freshness,use within one week.

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