Name: Grilled Beef with Peanut Flour
Yield: Serves 4
Cuisine: Africa
Ingredients: 1½ cups peanut flour (see Note); 2 tablespoons chopped peeled fresh ginger; 1½ teaspoons salt; 2 large green bell peppers, cored, seeded, and cut into 1-inch pieces; 1 large onion, cut into 1-inch pieces; 1 teaspoon freshly ground black pepper; 1 to 4 Scotch bonnet chiles, or 2 to 8 jalapeño peppers, seeded and coarsely chopped (for a hotter kyinkyinga, leave the seeds in); 6 cloves garlic, peeled; ¼ cup peanut oil; 1 large onion, cut into chunks; 1½ to 2 pounds boneless beef sirloin; 1 green bell pepper, cored, seeded, and cut into chunks

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I first learned of kyinkyinga (pronounced chin-CHIN-ga) from an anthropologist who spent several years studying tribes in West Africa. When cooking beef, they hang long strips of it on vertical skewers and cook it upright in front of a campfire. The peanut flour used to coat the meat adds an unexpected crunch and sweet nutty flavor that counterpoints the fiery chile marinade on the beef.

The only remotely difficult aspect to this dish is finding peanut flour. If you live in a