Chinchinga

Chinchinga is a beloved street food commonly found in many parts of West Africa, especially in Ghana. It's a form of kebab or skewer made traditionally with beef or lamb and seasoned with a variety of spices and herbs that impart a distinctive, savory taste. Street vendors typically sell it grilled over open flames, granting it a unique, smoky flavor that's become a staple in many local cuisines. Historically, chinchinga has its roots in the blending of cultural culinary techniques brought over from the Middle East and adapted locally, making it an exquisite testament to the region's rich history and diversity.

Ingredients

• Beef
• Lamb
• Onion
• Garlic
• Ginger
• Cayenne Pepper
• Smoked Paprika
• Ground Cumin
• Ground Coriander
• Salt
• Black Pepper
• Olive Oil
• Lemon
• Wooden Skewers

Preparation

Start by soaking the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling. In the meantime, cut the beef or lamb into 1-inch cubes, ensuring they are uniform in size to cook evenly.

Next, mince the onion, garlic, and grate a small piece of ginger. Combine these with cayenne pepper, smoked paprika, ground cumin, ground coriander, salt, and black pepper in a large mixing bowl. Add a few tablespoons of olive oil and the juice of a freshly squeezed lemon to create a robust, spicy marinade.

Place the meat into the bowl and mix thoroughly to ensure each piece is adequately coated with the spice blend. Cover and let the meat marinate in the refrigerator for at least 2 hours, allowing the flavors to permeate the meat.

Cooking Process

Once the meat has marinated, preheat your grill to a medium-high setting. Thread the meat securely onto the wooden skewers, leaving a bit of space between each piece to ensure even cooking.

Grill the skewers, turning occasionally to achieve an even char on all sides. Depending on your grill's heat output, this should take about 10 to 15 minutes. Use a cooking timer to monitor the process if desired.

How to Enjoy

Chinchinga is best enjoyed right off the grill while it's still warm. It's commonly eaten on its own as a snack or appetizer but pairs beautifully with traditional sides like steamed rice or flatbreads. Many also enjoy alternating bites of onion and roasted peppers, complementing the meat's spicy, tangy flavors.