Nigerian Peanut Chili Spice Blend

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This is the classic Nigerian peanut-based spice blend used to coat grilled beef, chicken, or goat skewers. Toasted peanuts form the nutty backbone while African bird's eye chili and warm ginger deliver the signature heat. Mix a big batch once and keep it on hand for instant authentic street-style flavor any night of the week.

Nutrition Facts

Per serving (estimated)

• 65 kcalCalories
• 4 gFat
• 0.5 gSaturated Fat
• 3 gCarbs
• 1 gFiber
• 0.5 gSugar
• 3 gProtein
• 210 mgSodium
• 95 mgPotassium
• 15 mgCalcium
• 0.4 mgIron
• 1 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the toasted peanut base

• 1 cup raw skinless peanuts
• 1 tbsp ground ginger
• 1 tsp ground cloves
• 1 tsp ground nutmeg

For the chili-spice seasoning

• 2 tbsp ground African bird's eye chili (or cayenne)
• 1 tbsp smoked paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp fine sea salt
• 1 tsp Maggi or bouillon powder

Directions

1. Place the raw peanuts in a dry skillet over medium heat and toast for 5 to 6 minutes, stirring often, until deep golden and fragrant. Tip out onto a plate and let cool completely.
2. Pulse the cooled peanuts in a food processor or pound in a mortar until coarsely ground, leaving some texture; do not over-process into peanut butter.
3. In the same dry skillet over low heat, toast the ground ginger, cloves, and nutmeg for about 1 minute until aromatic, then remove from heat and let cool.
4. Add the toasted ground spices to a large mixing bowl along with the chili, smoked paprika, garlic powder, onion powder, salt, and Maggi powder.
5. Whisk the dry seasonings together until evenly combined, breaking up any clumps with the back of a spoon.
6. Add the ground peanuts to the bowl and fold gently until the nuts are evenly distributed throughout the red spice blend.
7. Taste and adjust salt or chili level to your preference, keeping in mind the final blend should be quite punchy.
8. Spoon into a clean, airtight glass jar and store in a cool, dark place for up to 3 months; use 1 to 2 tablespoons per pound of meat for skewers or grilled cuts.

Cook’s Notes

• Traditional tsire can be ground finer for kebabs or left chunkier for a rustic crust on grilled meats.
• For the most authentic flavor, source true African bird's eye chili (atarodo or sombo) from a West African grocer when possible.
• Always toast peanuts and dry spices separately on low heat so the nuts never burn and the spices stay aromatic.
• Toss the spice blend with sliced raw onions and a splash of peanut oil before rubbing onto meat so it adheres well during grilling.
• For a deeper color, add an extra teaspoon of smoked paprika; for more heat, double the cayenne without overwhelming the peanut base.

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