Chicken suya
nigeria - west Africa
prep: 10 min - Cooking: 40 min
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Suya is a classic West African street food, deeply rooted in Hausa culture in Nigeria. Smoky and spiced, it features meat skewers coated in a signature dry rub called Yaji. While recipes vary, Yaji typically combines ground roasted peanuts (or kuli-kuli) with warming spices like ginger and chili.
Traditionally sold by late-night street vendors and shared among friends, Suya is closely associated with social gatherings and is frequently served alongside sliced onions.
For this oven-roasted home adaptation with chicken, I prepared a custom Yaji spice blend inspired by traditional proportions. The combination of nuttiness and heat works remarkably well on various cuts of meat.
Ingredients
For 3 Chicken thighs
1 tbsp (8 g) ground peanuts (or peanut powder)
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper (adjust to your heat tolerance)
1/8 tsp salt
1/2 seasoning cube (Maggi, Knorr, or any bouillon powder)
1 tsp ground ginger
A pinch of ground cloves
A pinch of nutmeg
How to make this Chicken Suya
1. I scored the chicken, placed it in a container, and added all the ingredients
Ground peanuts, paprika, garlic powder, cayenne pepper, sal, grounded seasoning cube, ground ginger, ground cloves, nutmeg
2. I massaged the chicken until it was fully coated — rubbed all over in a thick, orangey, paste-like texture.
3. I let it rest in the fridge for 3 hours (optional)
4. After a minimum of 3 hours, I cooked the chicken in the oven at 180°C (fan oven) for about 40 minutes.
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Suya traces its roots back to West Africa’s pastoral nomads—especially the Fulani and Hausa peoples, whose presence and traditions remain strong in northern Nigeria, southern Niger, and surrounding regions. Renowned for their role in trans-Saharan trade and expert livestock herding, they also developed distinctive fire-based cooking techniques.
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Suya isn’t an only child. Across Africa, you’ll find relatives with similar vibes — possibly all linked through the ancient trade and pilgrimage routes established by the Hausa and Fulani peoples, who were known for their long-distance travels.
For example:Agashey in Sudan – also coated in a peanut-spice mix often described as more aromatic incorporating spices like cardamom or cinnamon
Chichinga in Ghana and Togo – very similar to Suya, but sometimes prepared to be spicier
Mishkaki in Tanzania – infused with Indian spices
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Traditionally, Suya stalls are run by men known as Mai Suya—a Hausa term meaning “the person who makes or sells Suya.” The craft is usually passed down from master to apprentice, often within the family. It’s a skill set that goes way beyond grilling: thin slicing, heat control, chili drying techniques, and a closely guarded family recipe for yaji. Watching a seasoned Mai Suya work is like seeing years of precision and tradition in action.
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The word suya—sometimes spelled sooya—is believed to come from tsire, a Hausa word meaning “prepared meat.” While “suya” has become the popular name across Nigeria and beyond, many Hausa communities still use tsire to describe the dish. No matter the spelling, the taste stays unmistakably iconic.
Nutrional Info
APPROX. FOR 1 CHICKEN THIGHS (125G)
| Calories | Fat | Sat Fat | Carbs |
|---|---|---|---|
| 305 kcal | 21 g | 5.6 g | 2.1 g |
| Sugar | Fibre | Protein | Salt |
| 0.4 g | 1.2 g | 32 g | 0.4g |
