I was introduced to West African cooking many years ago by a Nigerian friend of mine. We collaborated at some barbecue events and on a cook book (Vibrant West African Cooking) and she taught me lots of delicious recipes. She developed her own spice brand and I would use these quite a lot when barbecuing. A few years on and I decided to try and replicate the spice blend myself. I like to make my own rubs from scratch, so why not suya? Suya is traditionally used for grilled meats, particularly chicken, goat or beef. The main basis for suya is peanut powder, not easy to come by, but can be found in some health food shops. Peanut powder has the oils removed from it. If you do try and make it yourself, then slow roast the peanuts for 60 minutes and then pulse in a spice grinder, the peanuts need to be cold before you grind them.