Smoky, nutty, spicy - this delicious blend of nuts and spices defines Nigeria's most popular street food - suya. <br /> <br />Suya spice, or yaji named after a 14th century muslim ruler from the north of Nigeria was traditionally used as a dry rub on skewers sold as street food. <br /> <br />It is to Nigeria what Berbere is to Ethiopia, Ras el Hanout to Morocco, Garam masala is to parts of India and is featured in my award-winning suya swordfish recipe, https://food52.com/recipes/5748-suya-swordfish <br /> <br />You could also start off with a peanut butter base - a smoky variety/ toasted one would work really well. You will end up with a paste but it will in no way impact the deliciousness. <br /> <br />Traditional Nigerian recipes are made with kuli kuli, peanut cake/ cracker which has been ground to paste, had the oil pressed out by a process of ‘wetting’ so it doesn’t go rancid, fried till hard for preservation and then ground to make a powder. <br /> <br />Combined with spices and other aromatics, yaji is beautiful with meats, roasted vegetables, sauces (think nutty, coconutty bases) and in vinagrettes. <br /> <br />If you aren't a peanut lover, sub with cashews/ almonds/ ground pumpkin seeds. Lime and cilantro, though not traditional accompaniments work really well. <br /> <br />Think about pulled meats to stuff tacos/ burritos, toppings for salads, curries and sauces and stews - the list is endless!

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