What is Yaji? The Northern Nigerian spice explained
Smoky, warm and bold. Here's where Yaji comes from, what's in it, and how to cook with it.
Yaji is a traditional spice blend from Northern Nigeria, rooted in Hausa food culture. It's the seasoning behind suya, the grilled meat skewers sold by street vendors across Nigeria, but it's just as good on chicken, fish, vegetables, rice and snacks. Think of it as Nigeria's answer to the spice rub: rich, complex and very hard to stop eating.
What does Yaji taste like?
Yaji is smoky, warm and peppery, with a deep savoury flavour and a gentle nuttiness. The heat builds slowly rather than hitting you all at once. On the grill, the spices toast and caramelise, which is where that unmistakable suya aroma comes from.
What's in Yaji?
Recipes vary from family to family and from vendor to vendor, which is part of the charm. A traditional blend is a mix of natural spices including ginger, garlic, chilli pepper, cloves and locust beans. Suya-style blends also include ground roasted peanuts, often in the form of kuli-kuli (a pressed peanut snack), which gives suya its rich, nutty coating.
Allergens: our Suya Marinade contains peanuts and locust beans, and may contain traces of nuts, sesame and gluten. Our All Purpose Yaji contains locust beans. Always check the label.
Where does Yaji come from?
Yaji comes from the Hausa-speaking north of Nigeria, where suya grilling is an evening ritual. Vendors known as mai suya slice beef thin, coat it in Yaji and cook it over open charcoal, then serve it with sliced onion, tomato and an extra sprinkle of spice. Both of our blends are made in Kaduna, the heartland of suya culture.
How to use Yaji
- As a dry rub: coat your meat, fish or vegetables, spray or brush with a little oil, then grill, oven bake or air fry.
- As a wet marinade: mix with oil into a thick paste, coat, and leave in the fridge for an hour or overnight. See our suya recipe.
- As a seasoning: stir into rice, stews, eggs, roast potatoes or popcorn.
- As a dry dip: serve a small bowl on the side for grilled meat, just like the suya spots in Nigeria.
As a guide, use one to two teaspoons per portion, then add more if you want it bolder.
Yaji or Suya spice: what's the difference?
People use the names interchangeably, but there's a useful difference. Yaji is the spice blend. Suya is the dish, and a suya spice is a Yaji blend made specifically for it, usually with peanuts. We explain which to choose in Yaji vs Suya spice.
How to store Yaji
Keep it in a cool, dry place away from direct sunlight and reseal the pouch after use. For the best flavour, use within six months of opening, and check the best before date on the seal.
Can't decide? Try both.
The Discovery Duo is one All Purpose and one Suya Marinade for £10.99. Suya Marinade contains peanuts.
See the Discovery Duo