Suya Spice Calculator Nigeria — Yaji Recipe Scaler
Scale your suya yaji recipe for any amount of meat. Get exact quantities of groundnuts, spices, oil and onions for perfect Nigerian suya every time.
kg
Quantity presets:
0 tbsp
Total Yaji Spice
0 tbsp
Roasted Groundnuts
0 tbsp
Groundnut Oil
0 sticks
Approx. Suya Sticks
Yaji Spice Recipe
Preparation Method
- Slice meat thinly (3–5mm) across the grain for classic suya texture
- Mix all dry spices together thoroughly in a bowl
- Coat meat pieces with groundnut oil first, then roll/press in yaji spice
- Thread onto metal skewers, pressing spice firmly onto meat
- Marinate for 30–60 minutes in the refrigerator for deeper flavour
- Grill on high charcoal heat, turning every 2–3 minutes
- Brush with more oil while grilling
- Serve immediately with sliced tomatoes, onions, and extra yaji on the side
Full Ingredient Quantities
| Ingredient | Amount | Notes |
|---|
Frequently Asked Questions
What is yaji (suya spice) made of?
Traditional yaji is made from: ground roasted groundnuts (the base), ground ginger, paprika/cayenne pepper, garlic powder, onion powder, Cameroon pepper, and sometimes crayfish. Commercial yaji spice blends are available in Nigerian markets. The groundnut base gives suya its distinctive nutty, smoky flavour.
What cut of beef is best for suya?
The best cuts for Nigerian suya are: tenderloin (fillet), sirloin, and round steak — all lean cuts that cook quickly and stay tender. Avoid fatty cuts as the fat can cause flare-ups on the grill. The meat should be sliced very thinly (3–5mm) across the grain for authentic street suya texture.
How do I get the authentic smoky suya flavour at home?
For authentic suya flavour: use a charcoal grill if possible (charcoal is key to the smoke flavour), brush with groundnut oil while grilling, grill on high heat close to the charcoal, and turn frequently. If using a gas grill or oven, add a few wood chips to a foil pouch for smoke. The groundnut oil and high heat create the characteristic char.
How long does suya last after cooking?
Freshly cooked suya is best eaten immediately. It can be stored in the refrigerator for 2–3 days. Reheat on a hot pan or grill to restore some crispiness. Raw marinated suya can be refrigerated for up to 24 hours or frozen for up to 1 month. Never leave cooked suya at room temperature for more than 2 hours.