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Homemade suya-style rub inspired by West African spices in a glass jar and small bowl.
Family Recipe HQ

Suya-Inspired Peanut and Ginger Rub

A ginger-forward pantry rub inspired by peanut-based Nigerian suya seasonings. This simplified blend uses ground spices and plain peanut powder; it is an adaptation rather than a definitive traditional formula. Contains peanuts.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 21 teaspoons (about 7 tablespoons total)
Ingredients Equipment Method Notes

Ingredients
  

For the dry rub
  • 0.25 cup plain unsweetened defatted peanut powder made from roasted peanuts, with no added salt
  • 1 tablespoon ground ginger
  • 2 teaspoons sweet paprika or smoked paprika for a smoky variation
  • 1 teaspoon onion powder not onion salt
  • 1 teaspoon garlic powder not garlic salt
  • 0.5 teaspoon cayenne pepper use ¼ teaspoon for a gentler batch
  • 0.5 teaspoon finely ground black pepper
  • 1 teaspoon fine salt or reduce and season each finished dish separately

Equipment

  • Small mixing bowl
  • Measuring spoons and a ¼-cup measure
  • Fork or small whisk
  • Clean, completely dry airtight jar

Method
 

Mix the seasoning
  1. Use a clean, completely dry bowl and utensils. Check that the peanut powder is plain and unsweetened and that the garlic and onion products are powders rather than seasoned salts.
  2. Add the peanut powder, ginger, paprika, onion powder, garlic powder, cayenne, black pepper, and salt to the bowl. Whisk or stir with a fork until the mixture has an even color, breaking up dry clumps.
  3. Try a small pinch on a bite of cooked potato or another suitable cooked food. Add cayenne in small pinches if you want more heat. Do not add water, oil, or fresh ingredients to the storage batch.
  4. Transfer to a clean, dry airtight jar. Label with the preparation date and “Contains peanuts.” Keep a dry spoon for measuring and follow the storage directions on the peanut powder package.
  5. Begin with 1 tablespoon per pound of vegetables, or 1–2 tablespoons per pound of meat, with a little oil to help it adhere. These are starting amounts. Cook the food using an appropriate recipe and safe internal temperature; the five-minute time above covers mixing the rub only.

Notes

Yield is about 7 tablespoons before settling; reducing salt or cayenne changes it slightly. Contains peanuts: check all packaged ingredients for other relevant allergens. Wet peanut butter is not an equal substitute for peanut powder in this dry recipe. Store dry and airtight, away from heat and light, following ingredient labels. Plan to use a small batch within about a month for fresh flavor; this is not a tested safety expiration. Reserve a clean portion before handling raw meat and discard seasoning that touches raw meat or its juices. For poultry, cook to 165°F (74°C); ground beef or pork to 160°F (71°C); whole-cut beef or pork to 145°F (63°C) plus a three-minute rest; fish to 145°F (63°C).