Suya / Yaji Oil Paste

Origin: Nigeria (Hausa cuisine), widespread across West Africa. A groundnut-based spice paste made by blending yaji (a dry peanut, ginger, and chili spice mix) with oil, used to coat skewered meat before and during grilling over open flame.

Flavor Profile: Nutty, smoky, and peppery, with ginger and dried chili heat layered over roasted peanut richness.

Culinary Uses: Coating and basting paste for suya (Nigerian grilled meat skewers); also used as a dry finishing sprinkle in its unmixed yaji form.

Regional Variations: Kuli-kuli (dried peanut cake) is sometimes ground into the mix for extra body; chili intensity and the exact spice ratio vary significantly by vendor and family recipe.

Storage: The oil paste is best made fresh or kept refrigerated a few days; dry yaji powder keeps for months airtight.

Notes: Peanut allergy note, as with mafe. Yaji is also used as a dry spice blend; this covers its condiment/paste application specifically.