How To Prepare Suya Spice (Suya Pepper).

How To Prepare Suya Spice (Suya Pepper). 

 

Suya Spice popularly known as Yaji in Hausa, it took me almost 2 years plus before getting the ingredients use in preparing it. I was like oops! Why is recipe ingredient have been in secret, only the Top Suya seller in Northern Nigeria and some parts of the country has the ingredients, which is not easy to get it from them.
Because of this I make one of the suya seller in my area my best friend and I always buy more than enough suya from him, to the extent that he had to know my full details, when he didn't see me or someone from me, he will bring the suya to my house. You are like whoops!!!... But with all my efforts, he didn't make the mistake of telling me the ingredient use.
With the help of God, I get an opportunity to go for one of my sister friend brother's wedding at the North, and the event place was near one of the biggest suya spot in their community, so I get them enough foods and cakes and try to make friends with some of them, from there, I got all I need to know about suya spice...

Ingredients:

Please take note, all the below listed ingredients has is own respective
proportions and important in the overall taste, flavour, aroma and texture of the suya spice. 

* 10 Tablespoonful of Grounded Kuli Kuli.

* 10 Tablespoonful of Ginger Powder.

* 4 Tablespoonful of Grounded Cayenne Pepper Flakes.

* 15 to 20 Strands of African Negro Pepper known as Èerù or Kanafuru in Yoruba, Uda in Igbo.

* 1½ Tasty Cube.

* 1½ Teaspoonful of Salt.

NOTES ON THE INGREDIENTS;

  1. The above listed INGREDIENTS are just all you need to make suya spice, am not talking about the amount or measurements I use, so you can increase your ingredient, it depends on the amount of suya spice you need.

2. Kuli Kuli, is known as Groundnut  Cake. Don't be panic on this, it's sell mostly in the markets and even almost every shop's around your area, but if you don't get it, it's easy to make. Simply get raw groundnut, grind roast the groundnuts, squeeze out the oil from the grounded groundnuts, mixed with a paper towel or napkin, compress  into any shapes of your choice and deepfry in vegetable oil till brown and
dry. Then can I use roasted groundnuts for my Suya Spice, if don't get kuli kuli!... "No"

3. Dry ground ginger is the normal ginger that has been dried under hot sunny weather and ground into powder.

4. Cayenne pepper flakes, you are like what did I mean by flakes!... Don't be panic, flakes means the skin of dry cayenne pepper. Oops!... Where will I get or to buy cayenne pepper!... All you need to do, pour the dry cayenne pepper into the mortar and rub with the plastic to free flakes from the seeds, then separate the flakes from the seeds and set aside.

5. The African Negro Pepper known as Uda in Igbo, Èerù or Kanafuru in Yoruba. Is very much important, you can only get this from those selling traditional and local products in Nigeria. It's to bring out the trademark flavour of the suya spice. Without it, forget about the preparation of suya spice.

6. When preparing suya spice, you should always go along with my own quantity and if you are making it in large quantity, make sure you use the same cup or any measurement tool to measure the crushed kuli kuli, use it again to measure the ground ginger. Because this two ingredient most not be more than each other.

Tools Needed:

* Mortar and Pestle.

* Spice or Coffee Grinder.

* 0.5mm Sieve.

* Glass or Plastic Bowl.

Before Proceeding...

1. Pour the kuli kuli into the mortar and crush with the plastic, then blend it with dry mill or spice or coffee grinder. When smoothen, it will be easier to measure it.

2. To separate the flakes from the seeds, pour into a flat tray or flat plate, toss carefully till the flakes will move aside from the seeds, then pick
them out. Probably, you can grind the seeds and keep for future use.

3. Pound the African Negro Pepper into pieces and set aside.

DIRECTIONS:

1. Measure the African Negro Pepper into a plate and set aside.

2. Measure the Flakes into another plate and set aside.

3. Measure the Kuli Kuli into a plate and set aside.

4. Pour the three into a blow and grind in small batches in the spice or coffee grinder or dry mill till they turn into powder.

5. After grinding, sift the grounded ingredients with a sieve to remove all fibre from the African Negro Pepper and ingredient that are not probably ground.

6. Add the Salt, Ginger Powder, Tasty cube and mix well till all true orange color, then it's done! The suya spice is ready to be used. To store the suya spice, pour into a plastic bags or glass containers with cover and store in cool and dry place. It can last only for a year and half and the taste and flavour will still be retained.
 

Now go and try it yourself and come back to share screen shot of your job.....