This popular street food, appetizer, and party snack is common throughout West Africa. Chichinga is usually made from a variety of protein sources, such as liver or beef (more traditional), chicken (more contemporary), lamb, or goat. It should be possible to adapt it to vegetarian choices like mushrooms or tofu as well. The distinctive taste comes from the rub, the tankora/yaji/chichinga powder, which includes roasted cornmeal, pulverized and fried and then re-ground with peanuts, ginger, red pepper, salt, and other spices. Ghana meats are often tough and chichinga sometimes taste overcooked to Western sensibilities.
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