Yaji

Ingredients

Peanut base

• 200 gkuli-kuli, defatted peanut cake
• or 200 g roasted peanuts

Spices

• 3 tablespoonsground dried chilli, or to taste
• 2 tablespoonsground ginger
• 1 tablespoongarlic powder
• 1 tablespoononion powder
• 1 teaspoonground cloves
• 1 teaspoonground black pepper
• 1stock cube, crumbled
• 1 teaspoonsalt

Sometimes added

• 1 teaspoonground selim pepper, uda
• 1 teaspoonground nutmeg

Directions

1. Press more paper on top to blot the oil. Repeat until the paper stops darkening. That blotting is what keeps the mix powdery.
2. Break the cakes into pieces by hand. Grind them in a spice mill or a mortar. Sieve the powder to catch any large pieces. Street versions in Niger and Nigeria are genuinely hot.
3. Start with less if you are unsure of your tolerance. Mixing it takes only a few minutes. Put the peanut powder into a large bowl. Add all the ground spices one at a time. Stir thoroughly after each addition.
4. Add the crumbled stock cube and the salt. Mix until the colour is completely even. Rub any lumps out between your fingers.
5. Taste a pinch on the tip of your finger. Adjust the chilli and the salt from there. Storing it needs a dry sealed jar. Rub meat lightly with oil first. Oil helps the powder stick to the surface.
6. Dust half the mix over the meat before grilling. Work it into the surface with your hands. Grill the meat over charcoal that has burnt to ash.
7. Dust the rest over the meat as it comes off the fire. Serve extra in a small dish for dipping.

Technique

• Yaji is the Hausa name, and the same mix is called suya spice in much of Nigeria.
• Every vendor keeps their own proportions private, and the blends differ noticeably from one stall to the next.

Substitutions

• Ground roasted peanuts blotted of oil are the usual substitute for kuli-kuli.
• Sesame ground fine is used to extend the base in some households but cannot replace the peanut entirely.

Variations

• A milder version with less chilli is made for children.
• Some blends include ground selim pepper for a smoky, resinous note.
• Kilishi uses a wetter version of the same mix, made into a paste.

History

The Hausa spice mix that defines suya and kilishi grilling: ground peanut cake, chili, ginger and cloves, sprinkled on before and after the fire.

Frequently asked questions

What is Yaji?

Yaji is a sauce & condiment from Niger: peanut, chili and ginger rub dusted over grilled meat and skewers. The Hausa spice mix that defines suya and kilishi grilling: ground peanut cake, chili, ginger and cloves, sprinkled on before and after the fire.

How long does Yaji take to make?

Yaji takes 20 minutes of preparation and none of cooking. The recipe makes about 250 g. It is rated easy to make.

What can I substitute in Yaji?

Yes, within limits. Ground roasted peanuts blotted of oil are the usual substitute for kuli-kuli. Sesame ground fine is used to extend the base in some households but cannot replace the peanut entirely.