Ghanaian
Chichinga
Ghanaian chichinga is smoky, peppery beef kebab coated in groundnut-based spice and grilled until the edges char. It is usually served hot from the coals with sliced onions, tomatoes, and extra kebab powder.
Watch it madeSweet Adjeley · 6:27
Ingredients
- Beef sirloin or rump, cut into 2.5 cm cubes350g
- Roasted unsalted groundnut powder3 tbsp
- Ground ginger1 tsp
- Cayenne pepper or ground dried red pepper1 tsp
- Paprika1 tsp
- Garlic powder1/2 tsp
- Onion powder1/2 tsp
- Ground white pepper1/2 tsp
- Ground calabash nutmeg or regular nutmeg1/4 tsp
- Ground cloves1 pinch
- Salt3/4 tsp
- Fresh ginger, grated1 tsp
- Garlic, grated1 clove
- Neutral oil2 tbsp
- Red onion, cut into chunks1 small
- Green bell pepper, cut into chunks1 small
- Fresh tomato, sliced, for serving1
- Extra sliced onion, for serving1/2 small
Method
- Soak 4 wooden skewers in water for 20 minutes if using wooden ones.
- Make the chichinga spice by mixing the groundnut powder, ground ginger, cayenne, paprika, garlic powder, onion powder, white pepper, calabash nutmeg, cloves, and 1/2 tsp salt.
- Pat the beef dry, then mix it with the grated ginger, grated garlic, remaining 1/4 tsp salt, 1 tbsp oil, and 1 tbsp of the chichinga spice.
- Cover the beef and let it season for at least 20 minutes, or up to 4 hours in the refrigerator.
- Thread the beef onto skewers, alternating with red onion and green bell pepper pieces.
- Brush the skewers lightly with the remaining oil and dust generously with more chichinga spice, pressing it onto the meat.
- Grill over hot charcoal, turning often, for 10 to 15 minutes until the beef is browned, smoky, and lightly charred at the edges.
- While grilling, brush lightly with any remaining oil and sprinkle on a little more chichinga spice after each turn.
- Rest the skewers for 3 minutes, then serve with sliced tomato, sliced onion, and extra chichinga spice on the side.
Common questions
Can I substitute peanuts for the roasted groundnut powder in chichinga spice?
Yes. Finely ground roasted peanuts work well if they’re unsalted and very dry. Toast them lightly first if needed. Avoid peanut butter or oily nut butters, which make the spice pasty instead of dry and dusty.
How long should I marinate the beef before grilling chichinga?
Minimum 20 minutes, but 1 to 4 hours is better for deeper flavor. Keep it refrigerated if marinating longer than 20 minutes. Don’t go much beyond 4 hours, or the ginger and garlic can start to toughen the meat.
What are the most common mistakes when making chichinga?
Using wet beef, overcrowding the skewers, or grilling over weak heat are common problems. Also avoid too much spice paste on the meat; it should coat, not clump. Turn often so the nut powder doesn’t burn before the beef cooks.
How do I store leftover chichinga, and can I reheat it?
Store cooked chichinga in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet, oven, or air fryer just until warmed through. Microwaving works, but it can dry out the beef.
What should I serve with chichinga?
Serve it hot with sliced onion, fresh tomato, pepper sauce, kelewele, fried yam, rice, or kenkey. A simple side of salad or grilled plantains also works well. A squeeze of lime adds brightness to the rich spice crust.