A whole chicken, opened flat, rubbed all over with yaji suya spice and grilled until the skin crisps and the smoke works its way into the meat. Yaji is the northern Nigerian blend built on groundnut, ginger, garlic, paprika and chilli, so the flavour is nutty and warm before the pepper arrives.
Heat sits in the medium to hot range as standard, and the bird is sized to share between several people rather than eaten alone. Traditionally it is eaten with sliced raw onion and a dusting of extra yaji.
Best eaten hot at the restaurant in Remera, and available for pickup or delivery anywhere in Kigali from Jollof Bistro.
