Chinchinga
Chinchinga / Kyinkyinga (chin-CHIN-gah)
Grilled Meat Skewers
Smoky, spice-rubbed beef or goat skewers grilled over charcoal and served with a fiery ground pepper dip — Ghana's beloved street-side barbecue.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: newspaper or skewer stand
Garnishes: sliced onion, sliced tomato, suya spice
Accompaniments: ground pepper dip, bread
Instructions
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1
Mix suya spice, grated onion, ginger, oil, and salt. Coat meat cubes and marinate 2 hours minimum.
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2
Thread marinated meat onto skewers.
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3
Grill over hot charcoal, turning frequently, for 10-15 minutes until charred and cooked through.
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4
Dust with extra suya spice while hot.
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5
Serve with ground pepper dip, sliced onions, and tomatoes.
Did You Know?
The best chinchinga spots are found at roadsides after dark — the glow of the charcoal grill is a beacon for hungry Ghanaians heading home.
Chef's Notes
Equipment Tips
- charcoal grill
- skewers
- mixing bowl
Garnishing
sliced onion, sliced tomato, suya spice
Accompaniments
ground pepper dip, bread
The Story Behind Chinchinga
Chinchinga was brought to southern Ghana by Hausa migrants from the north and has become a national favourite. The suya spice blend, built on ground peanuts, is the secret to its addictive flavour. Every town has its legendary chinchinga seller.
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