By Soyokour Quarcoo Tchire
Today on CHOPOLOGY, we are serving you this hot, spicy and delicious popular street food which is essentially Ghana’s shish khebab. With such a lyrical name and an irresistible aroma, CHICHINGA is just meat that has been rubbed in a spice mix, then skewered and grilled.
Sit back and treat your taste buds to a sampling of this quick snack.
CHICHINGA-Ghana’s khebab! Small in size, big in flavour, and with a variety of meats to choose from, this snack always gets the taste buds going. This hot, spicy peanut marinade is amazing on just about any meat-beef, chevon, mutton, chicken and even sausage. However, chevon or what many call goat meat is typically used for preparing Chichinga.
This also happens to be a favourite of many.
The ingredients are meat, onions, spices and yadzi powder or what we call the khebab powder.
The main ingredient which is meat is washed and diced according to one’s preference, usually small enough to make it manageable on the skewer. Next, there’s the marinade, which is commonly made of various traditional spices including garlic, onions, ginger and chilli, blended to a thick paste and added to the diced meat. It is left to marinate for a while. The goal of the marinade is first to add a base flavour and also act as a coating for the yadzi powder to stick, when it is added in the final stage before grilling.
The diced meat is arranged on skewers with onions added to each layer for an appealing look. The yadzi powder is sprinkled on the khebab.
With skewers made, throw them on the grill for a few minutes on each side and timed to prevent burning.
Voila! You’ve made yourself a fresh rack of delicious Chichinga!
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