Thin beef skewers coated in a spiced, ground peanut suya spice blend, grilled over open flame, a popular Ghanaian street food.
Ghanaian Chichinga is a real, traditional Ghanaian dish, known as Spiced Beef Skewers. Thin beef skewers coated in a spiced, ground peanut suya spice blend, grilled over open flame, a popular Ghanaian street food.\n\nChichinga, closely related to Nigerian suya, reflects the shared West African tradition of skewered, spice-crusted grilled meat, historically sold by roving vendors and now a fixture of evening street food markets across Ghana.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 4
Combine ground peanuts, ginger, cayenne, paprika, garlic powder, bouillon powder and salt into a dry spice blend.
Thread the thinly sliced beef onto skewers, weaving it slightly for good surface contact with the spice.
Brush the skewers with oil, then coat generously with the peanut spice blend, pressing it on.
Let the coated skewers rest for at least 20 minutes to absorb the flavor.
Grill over medium-high heat for about 3 minutes per side until charred at the edges and cooked through.
Serve hot with sliced raw onion and tomato on the side, and extra spice blend for dipping.
Slice the beef very thinly so it cooks quickly and evenly on the grill, developing char without overcooking the interior.
Press the spice blend on firmly so it adheres well and doesn't fall off during grilling.
Serve with extra dry spice blend on the side for dipping, as is traditional.
Use chicken instead of beef for a lighter, quicker-cooking version.
Some vendors add a bit of ground crayfish to the spice mix for extra umami.
Adjust the cayenne quantity to control the heat level to taste.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Chichinga, closely related to Nigerian suya, reflects the shared West African tradition of skewered, spice-crusted grilled meat, historically sold by roving vendors and now a fixture of evening street food markets across Ghana.
Blend roasted, unsalted peanuts finely in a food processor or spice grinder as a homemade substitute for pre-ground peanut powder.
Yes, it keeps well in an airtight container for weeks, making it easy to prepare skewers quickly whenever needed.
It was likely sliced too thick or overcooked — slice thinly against the grain and grill just until charred, without overcooking.
Per serving (220g / 7.8 oz) · 4 servings total
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