Ghana chichinga is what they call their street food kabobs made with suya, (pronounced Soya). This hot, spicy peanut marinade is amazing on just about any meat, we thoroughly enjoyed it on beef however this recipe is made with chicken and first marinated in a garlic and ginger combination. The result is delicious. I also made the african pepper sauce (the same one I made before for Cameroon) to go along with it and wow, that sauce is just awesome. Serve this delicious kabob with some jollof rice and a Ghanian salad for a delicious taste of Ghana.
Ghana Chichinga ( Suya Chicken Kabob)
- 1 1/2 1 lbs chicken breast fillet cut into cubes
- 2 tbsp olive oil
- 2 fat cloves of garlic
- 2 tbsp grated ginger
- 1 small onion
- 1 chicken stock cube
- 1 Maggie cube optional
- 1 large red bell pepper cut in cubes
- 1 large green pepper cut in cubes
- 1 large red onion cut in cubes
- Suya spice
- ½ cup grounded roasted peanuts
- 2 Tablespoons chili powder
- 1 Tablespoon roasted paprika powder
- 1 Tablespoon of garlic salt
- 1 Tablespoon Onion powder
- 2 maggie cubes optional
- Salt to taste
- Blend the ginger, garlic, onion, stock cube seasoning with the oil to form a smooth paste.
- Add the paste to the chicken and marinate for about an hour.
- Skewer the seasoned chicken pieces alternating with the peppers and onions and set aside.
- Combine all the ingredients for the suya seasoning and mix together.
- Once the suya seasoning is ready, sprinkle some of it on the skewered chicken and grill till it is cooked and browned both sides.
- Remove from the heat and sprinkle a bit more of the suya powder on it and serve.