THE LINEUP

Our Products

Three small-batch West African staples from Culture Kitchen — a peanut-forward suya spice, a foolproof puff puff mix, and a crunchy chin chin trail mix.

CK Suya Spice pouches on a wooden board

PRODUCT 01

Suya Spice

Peanuts are roasted and ground first, then folded into chilies and aromatics so the oils carry the spice rather than mask it. The result coats meat evenly, toasts well under heat, and never turns bitter.

HEAT LEVEL
Medium — 3 / 5
NET WEIGHT
5 oz resealable pouch
ALLERGENS
Contains peanuts
SHELF LIFE
18 months, sealed

Every Ingredient, Named

  • Roasted Peanuts

    Ground fine for the nutty backbone that defines real yaji.

  • Chili Peppers

    Sun-dried and deseeded for warmth that builds instead of blasts.

  • Ginger & Garlic

    Dried and milled — sharp, aromatic, unmistakably West African.

  • Onion Powder

    Sweetness to round the heat and deepen anything grilled.

  • Smoked Paprika

    Colour and a whisper of charcoal, even from an indoor pan.

  • Sea Salt & Spices

    A restrained finish so you can still season to your own taste.

NO MSG · ALL NATURAL · GLUTEN FREE · SMALL BATCH

Golden fried puff puff dough balls in a rustic bowl

PRODUCT 02

Puff Puff Mix

The party staple, pre-measured. Our mix blends flour, cane sugar, nutmeg and yeast so you only add warm water — pillowy inside, crisp and golden outside, every single batch. Fry them plain, or dust them with suya spice for a sweet-heat twist.

YIELD
Makes ~30 puffs
NET WEIGHT
16 oz resealable pouch
ALLERGENS
Contains wheat
PREP TIME
Mix, rise 45 min, fry
Chin chin trail mix with nuts and dried fruit in a rustic bowl

PRODUCT 03

Chin Chin Trail Mix

Crunchy, hand-cut chin chin tossed with roasted peanuts, cashews and dried fruit. A lightly sweet, nutmeg-warm snack built for road trips, desk drawers and the bottom of every bag — West African by birth, snackable anywhere.

STYLE
Sweet & crunchy snack mix
NET WEIGHT
8 oz resealable pouch
ALLERGENS
Wheat, milk, tree nuts
SHELF LIFE
6 months, sealed

How To Use The Spice

  1. 01

    Coat

    Rub generously into beef, chicken, lamb, or firm tofu. A light oil helps it cling.

  2. 02

    Rest

    Give it 20 minutes — longer for thicker cuts — so the peanut oils work in.

  3. 03

    Finish

    Grill or sear hot, then dust once more off the heat for the full street-side hit.

Culture Kitchen

FLAVOR HAS NO PASSPORT.™

Sold Locally, For Now

Get on the list for drops, pop-ups & the online launch.

JOIN THE WAITLIST

LOCAL PICKUP
& POP-UPS

STOCKIST
INQUIRIES