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.
Mix all the ingredients together.
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