, 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.
Small Dry cayenne pepper “Ose Nkiri” , powdered
. 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.