Honestly,i think one of the super legit delicious foods i’ve come across here in naija is Suya. Whether it is
, chicken suya or even ram suya, you’ve just gotta love it. And really, what’s suya without the major ingredient…Yaji (Suya spice). Whoever came up with this recipe is a total genius i tell you. If you ask me, i’d say it was born out of a need to avoid waste especially after extracting the oil from roasted groundnut which is the base for the spice. The left-over paste known as “Labu” is then stripped of excess water and used in the preparation of kuli kuli or dried into powdered form for suya spice.
• ½ Cup
Small Dry cayenne pepper “Ose Nkiri” , powdered
Step 2:The next step is to extract the groundnut oil because what you’d need is the paste. To do it locally, Place the peeled peanuts in a dry mill and grind into a paste. This is known as
. Add a little water and boil the
paste til the oil settles at the top. Sieve the oil out in a separate bowl. This can be used for cooking. Pour the chaff/residue in a pap sieve and squeeze till the remaining liquid gradually comes out leaving the groundnut cake behind in the sieve. This is then left to dry a little before frying.