Ghana-style Beef Kebabs

Name: Ghana-style Beef Kebabs (Chichinga)
Yield: Makes 3 to 4 servings
Cuisine: Ghanaian
Ingredients: 1 teaspoon salt or seasoned salt (e.g., spicy Adobo); 1 teaspoon salt or seasoned salt (e.g., spicy Adobo); 1 teaspoon salt or seasoned salt (e.g., spicy Adobo); 2 tablespoons grated onion; 2 teaspoons peanut or other vegetable oil; 2 teaspoons peanut or other vegetable oil; ½ teaspoon ground white or black pepper (or to taste); ½ teaspoon ground white or black pepper (or to taste); 6 to 8 (8-inch long) bamboo skewers, soaked for an hour before using; 2 tablespoons peanut oil; 1 cup Tankora Powder; 12 ounces tender boneless beef, such as top sirloin; 1 or 2 cloves garlic, ground, grated, or crushed; ½ teaspoon grated fresh ginger; ⅓ to ½ teaspoon dried ground red pepper (or to taste); 1 to 2 teaspoons tomato paste; 12 ounces tender boneless beef, such as top sirloin

Chichinga

Preparation info

Makes
3 to 4
servings

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

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 pean

Ingredients

Africa
Ghana
Snack
Starter

Ingredients

Method