BASIC YAJI
MAKES 1 SCANT CUP (100 G)

1 tablespoon barkono (see page 22)
1 tablespoon alligator pepper seeds (see page 235)
4 whole uda pods (see page 164)
3 ehuru seeds (see page 25), shelled
3 whole cloves
½ teaspoon whole uziza peppercorns (see page 95)
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon onion powder
1 tablespoon dry pepper (see page 22)
1½ teaspoons fine sea salt
1 teaspoon garlic powder
1 teaspoon sugar

In a spice mill, combine the barkono, alligator pepper, uda, ehuru, cloves, and uziza peppercorns. Grind the spices as fine as possible (you may need to do this in batches).

Empty the ground spice mixture into a bowl and add the paprika, ginger, onion powder, dry pepper, salt, garlic powder, and sugar. Stir to combine, then transfer to a jar with a lid.

Seal the jar and set aside to rest for 2 to 3 days, then regrind and pass through a sieve, discarding any larger bits.

Return the spice blend to the jar and store at cool room temperature, away from light and heat, for up to 6 months, or store in an airtight container in the freezer for up to 12 months.