If you’ve ever eaten suya so tasty that you paused and wondered, “What exactly is inside this Yaji?” you’re not alone.
Yaji is that pepper-looking blend sprinkled generously on suya to boost flavour, heat, and aroma. It looks simple, but the taste comes from a balanced mix of spices that create the signature suya experience.
Many suya lovers assume it’s just pepper, but real Yaji is a crafted spice blend. Once you understand the ingredients and how they work together, you can make your own fresh Yaji right at home.
This guide breaks down what makes Yaji special, what goes into it, and how you can recreate that authentic suya flavour in your kitchen.
How to Mix Yaji (Suya Spice)
Ingredients
- Ground kuli-kuli (peanut powder or groundnut cake)
- Tiger Chilli Pepper
- Tiger Ginger powder
- Tiger Garlic powder
- Paprika (optional, for colour)
- Vegeta Onion (Blend to get the desired taste).
- Larsor Beef Seasoning
- A pinch of salt
Procedure
- Prepare the Kuli-Kuli Base
- Crush or blend your kuli-kuli until it becomes a smooth powder.
- This is the main base that gives Yaji its rich suya taste.
- Mix the Dry Spices
In a clean, dry bowl, combine:
- Tiger Chilli Pepper
- Tiger Ginger powder
- Tiger Garlic powder
- Paprika (if using)
- Vegeta Onion (Blended)
Mix thoroughly until all spices are well blended.
- Add the Kuli-Kuli Powder
- Pour the powdered kuli-kuli into the spice mixture.
- Stir gently until everything combines into a uniform mixture.
- Adjust Taste
- Add a pinch of salt.
- Add your Larsor Beef Seasoning
- Mix again to balance the flavours.
- Store Properly
- Pour the Yaji into an airtight container and keep it in a cool, dry place.
- It can stay fresh for weeks.
How to Use It
Sprinkle generously on beef, chicken, fish, or even plantain before grilling or frying. You can also use it as a dip after roasting, just like the mallam does.
Once you nail this mix, every corner of your kitchen will carry that irresistible suya aroma, and your food will taste next-level.
Are you ready to try this game-changing Yaji recipe? Will you use it for suya, chicken, fish, or kilishi? Tell us in the comments.
