Ground kankan is a West African powdered seasoning, used to flavour grilled meats: skewers, choukouya, braised chicken. This 100 g NKOSI sachet follows a composition close to Hausa yaji, whose recipe varies by maker.
What is kankan?
Kankan, or kankankan, is a powdered seasoning born in the Hausa tradition of Niger and northern Nigeria, where it is called yaji and used to season suya, beef skewers grilled over wood fire. It has spread to Senegal, Mali, Guinea, Côte d’Ivoire and Cameroon. Its composition varies a lot by maker and family: chilli, ginger, pepper and cinnamon are the most commonly cited base, sometimes with ground roasted peanuts, mustard or other aromatics.
How to use it?
Rub or sprinkle it on raw meat before grilling, on the barbecue, in a pan or in the oven: beef, chicken, lamb, skewers. It is also sprinkled on straight off the fire, with raw onions and tomatoes, in the suya style. Start with a pinch, the mix is spiced with chilli, then adjust to taste. This is not the spice used for mafé or yassa, which rely on peanut paste, onion and lemon.
A note on peanuts
Several kankan recipes include ground roasted peanuts, a major allergen. Read the ingredient list printed on the sachet before buying or serving it if you or a guest have an allergy.
What to pair it with?
For more character, pair it with SAMIA ground hot chilli or SAMIA ground ginger. For suya-style skewers, the suya skewers recipe is on the blog. The full range is in the African and Caribbean spices and condiments collection.
Product information
- Brand: NKOSI
- Net weight: 100 g sachet
- Ingredients: powdered seasoning, composition varies by maker; see the list printed on the sachet you receive
- Allergens: refer to the label on the product you receive; kankan blends often contain peanuts
- Origin: Senegal, Mali (area of traditional use)
- Storage: in a dry place, sachet tightly closed after opening
