Roasted peanut
Brings richness, nuttiness, and the unmistakable depth that defines yaji.
Our story
Authentic Northern Nigerian Suya Spice. A 200-Year-Old Yaji Blend.
Suyana brings the bold taste of authentic Northern Nigerian suya to kitchens around the world. Our traditional yaji spice blendis inspired by generations of Hausa grill masters who perfected the art of open-flame meat grilling using roasted peanuts, ginger, chili, and aromatic spices. It’s the same recipe our family has been hand-mixing for more than two centuries.
The dish
What is suya?
Suya is one of West Africa’s most iconic street foods. It starts with thinly sliced meat marinated in a smoky, peanut-based spice blend known as yaji, then grilled over open flames until charred, juicy, and deeply flavorful.
Originating in Northern Nigeria and rooted in Hausa culinary tradition, suya is more than grilled meat. It’s a cultural experience found on busy night streets, roadside grills, and family gatherings across West Africa. At Suyana, we preserve that tradition in every batch.
Suya · West African street food
The blend
What is yaji spice?
Yaji is the signature spice blend used to make authentic Nigerian suya. Traditionally crafted from roasted peanuts, ginger, chili pepper, paprika, onion powder, and aromatic Northern Nigerian spices, yaji delivers a smoky, nutty, spicy flavor unlike any other seasoning in the world.
Suyana’s yaji is hand-blended in small batches in Kano to preserve the bold aroma, texture, and heat that make authentic suya unforgettable. The same way it’s been made for generations.
Northern Nigeria · Hausa grilling
From Kano’s night grills to modern kitchens.
In Northern Nigeria, suya is more than food. It’s part of the culture. As the sun sets, the aroma of sizzling meat and smoky yaji fills the streets. Grillers fan open flames late into the night, coating skewered beef, chicken, and lamb with layers of spice before serving it hot with sliced onions, tomatoes, and cabbage.
Suyana was created to preserve that experience and bring the authentic Northern Nigerian flavor of tsire (the Hausa name for what the world now calls suya) to kitchens around the world. Every pouch carries the heat, the smoke, and the heritage of the grill masters who taught us how to make it.
The recipe
Crafted from real ingredients.
Every pouch of Suyana begins with carefully selected ingredients sourced from traditional Northern Nigerian spice markets. No fillers, no shortcuts, just real flavour, the way Hausa grill masters have built it for centuries.
Ginger
Adds warmth, brightness, and that distinctive aroma the moment heat hits the spice.
Chili pepper
Carries the heat in layers: peppery up front, lingering and warm on the finish.
Paprika
Contributes smoky sweetness and the deep red colour that signals a real suya rub.
Onion & garlic
Ground to a fine powder for the umami backbone that ties the blend together.
Aromatic spices
A small-batch mix of clove, cumin, and selected herbs, the Northern Nigerian signature.
How to use it
How to use Suyana suya spice.
Use Suyana as a dry rub, marinade base, or finishing spice for grilled meats and vegetables. Whether you’re making authentic Nigerian beef suya, spicy chicken wings, or smoky BBQ skewers, Suyana adds bold West African flavor to every bite.
- Beef suyaThe original. Thin slices over open flame.
- Chicken suyaWings, thighs, drumsticks. Air fryer or grill.
- Lamb skewersCuts marbled enough to take the heat.
- Air fryer375°F · 10–15 min for skewers + wings.
- Oven roastingWhole birds, racks, and roasted vegetables.
- Grilled vegetablesPeppers, corn, eggplant, mushrooms.
- SeafoodPrawns, salmon, tilapia, charred squid.
- BBQ rubBrisket, ribs, short ribs. Low and slow.
Why we started Suyana
The smoke, the heat, the memory.
Growing up, suya was more than food. It was an experience. The smoke, the heat, the aroma of yaji in the night air, and the gathering around open grills created memories that stayed with us long after leaving home.
Suyana was created to preserve that tradition and share authentic Northern Nigerian flavor with a new generation around the world. Every pouch is hand-mixed in Kano using the same recipe our family has used for more than two centuries, because some things shouldn’t change.
Shop the blendWhy customers love Suyana
The blend, by the numbers.
- Authentic Northern Nigerian recipe with Hausa origin
- Handcrafted in small batches in Kano
- Inspired by 200 years of traditional Hausa suya
- No artificial fillers, no preservatives
- Rich smoky, peanut-forward flavour
- Premium ingredients, sourced direct from Northern markets
- Perfect for grilling, BBQ, air-frying and roasting
- Designed for modern kitchens worldwide
Frequently asked
About suya, yaji, and our blend.
What does suya taste like?
Suya tastes smoky, nutty, and richly spiced. It's the kind of flavour you remember long after the meal. Roasted peanut gives it depth, ginger and aromatic spices add warmth, and dried chili layers in heat. Cooked over fire, the spice forms a deep red, slightly charred crust on the meat that's unmistakably Northern Nigerian.
Is suya spice spicy?
Yes, traditional yaji carries real heat. Suyana is currently offered in two strengths: Medium, balanced for everyday cooking, and Hot, true to authentic Kano-style intensity. Both blends lead with peanut and aroma; the heat builds and settles rather than overwhelms.
What is yaji made from?
Yaji is a traditional Northern Nigerian spice blend built around roasted peanuts, ginger, chili pepper, paprika, onion and garlic powder, and a small set of aromatic Northern Nigerian spices. The exact proportions vary by household. Suyana's recipe is the one our family has used for generations.
Is Suyana authentic Nigerian suya spice?
Yes. Suyana is hand-mixed in Kano following a 200-year-old Hausa recipe, with ingredients sourced directly from Northern markets we know by name. There are no fillers, no artificial colours, and no shortcuts. It's the same blend mai suya grillers have used for generations.
Can I use suya spice on chicken?
Absolutely. Yaji is one of the best seasonings you can put on chicken. Rub Suyana directly onto wings, thighs, or whole birds before roasting or grilling. For deeper flavour, mix with a tablespoon of oil and marinate for 30 minutes before cooking.
Can I use suya spice in an air fryer?
Yes, and it's one of our favourite ways. Coat your protein in Suyana, set the air fryer to 375°F (190°C), and cook 10 to 15 minutes depending on thickness, turning halfway. The dry heat pulls the same smoky char you get on an open grill.
Is suya spice gluten free?
Yes. Suyana suya spice is naturally gluten free, with no wheat, no fillers, and no binders. Note that it does contain peanut, so it is not nut-free.
What meat works best for suya?
Beef is the traditional choice: thinly sliced steak, sirloin, or skirt. Chicken, lamb, and goat are equally classic. Suyana also works beautifully on fish (salmon, tilapia, prawns), vegetables, tofu, and even popcorn.
What makes Northern Nigerian suya unique?
The Hausa technique. Meat is sliced paper-thin, coated heavily in yaji, then grilled over open charcoal until the spice forms a deep, crusty char. The combination of smoke, fat, and the peanut-forward spice is unlike any other grilling tradition in the world.
How do I make authentic beef suya at home?
Slice beef as thin as you can (sirloin, skirt, or ribeye works well). Dust generously with Suyana, marinate 30 minutes, then grill over high heat or charcoal until the edges are crusty and the centre is just done. Serve hot with sliced onions, tomatoes, and shredded cabbage.
More questions? Email hello@suyanaspice.com or visit our full FAQ.
Taste the fire of Northern Nigeria.
Hand-blended in Kano. Shipped to your kitchen. Try the original Suyana suya spice, or browse the variants and recipes designed around it.