Suya Sauce

Name: Suya Sauce
Prep time: 15 min
Cuisine: Nigerian (Hausa)
Ingredients: Roasted peanuts, finely ground — 150 g (1.5 cups); Ground ginger — 10 g (1 tbsp); Cayenne pepper — 10 g (1 tbsp); Paprika — 10 g (1 tbsp); Onion powder — 5 g (1.5 tsp); Garlic powder — 5 g (1.5 tsp); Ground cloves — 1 g (1/4 tsp); Bouillon powder (optional) — 5 g (1.5 tsp); Vegetable oil — 60 ml (1/4 cup); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Roasted peanuts, finely ground — 150 g (1.5 cups)
Ground ginger — 10 g (1 tbsp)
Cayenne pepper — 10 g (1 tbsp)
Paprika — 10 g (1 tbsp)
Onion powder — 5 g (1.5 tsp)
Garlic powder — 5 g (1.5 tsp)
Ground cloves — 1 g (1/4 tsp)
Bouillon powder (optional) — 5 g (1.5 tsp)
Vegetable oil — 60 ml (1/4 cup)
Salt — 5 g (1 tsp)

Method

Grind roasted peanuts to a fine, almost powdery consistency in a spice grinder or food processor.
Combine ground peanuts with ginger, cayenne, paprika, onion powder, garlic powder, cloves and bouillon powder if
using.
Mix the dry spice blend thoroughly.
To make a wet marinade/basting sauce, whisk in vegetable oil gradually until a thick, spreadable paste forms.
Use to coat skewered meat before and during grilling, or serve extra on the side for dipping.

Cultural Background: A dry-spice-based sauce (yaji) rehydrated into a paste with oil, suya sauce coats skewered grilled meat in Nigerian street food culture, built on ground peanuts and a distinctive blend of ginger, chile and other warming spices from the Hausa people of northern Nigeria.

Tips: • The dry spice blend itself (yaji) can be stored separately and mixed with oil fresh each time for grilling. • Grind the peanuts very finely to avoid a gritty texture in the finished sauce.

Variations: • Adjust cayenne pepper to taste for a milder or hotter version. • Some versions add crushed dried chile flakes for extra heat and texture.

Storage: The dry spice mix keeps in a sealed container up to 2 months; once made into a paste with oil, refrigerate up to 1 week.

Reheating: Not applicable; used cold or at room temperature as a coating and dipping sauce. Nutrition (per serving) Approx. 90 kcal, 3 g protein, 8 g fat, 3 g carbohydrate per 15 g serving.

FAQs: What is suya sauce traditionally used for? Coating skewered beef or chicken (suya) before and during grilling, a popular Nigerian street food. Can I make the dry spice blend ahead? Yes, the dry yaji blend keeps well for weeks; only mix with oil right before using as a marinade.