Tankora Powder

Preparation info

  • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Tankora powder is a West African rub for meats, poultry, etc. that is most famously used for West African kebabs. Like curry powders, it’s a blend of several dried, powdered ingredients. There are many versions, but most commonly they contain dried ground red pepper, ginger, some kind of black or white pepper, salt, peanut powder, and various other spices. Some versions call for mace, cloves, Maggi cubes, or garlic, and in Ghana people commonly mix in some toasted corn flour.

I recommend going “all out” and making the rub from scratch. As with a curry powder, freshly made is best. You can mix and match the ingredients you happen to like in the quantities you prefer. I usually make this just before I need it, but it could also be stored in the freezer. In this book Tankora Powder is used in making Ghana-Style Beef/Liver/Chicken Kebabs.


  • ½ cup peanut flour
  • ¼ cup toasted corn flour
  • ½ teaspoon dried ground red pepper (or to taste)
  • 1 teaspoon ground dried ginger (or to taste)
  • ½ to 1 teaspoon salt or seasoned salt (or to taste)
  • Optional: other ingredients as desired, e.g., ½ teaspoon dried powdered green bell pepper; ¼ teaspoon mace or nutmeg; ½ teaspoon ground black, white, or Ashanti pepper; shrimp-flavored or other seasoning cube, crumbled



Mix all the ingredients together.