A Recipe for Ghanaian Chichinga Beef Kebab with a Bright, Tropical Salad

theguardian.com

Red Abarth

150 to 200g peanuts, ground and roasted

2 tsp ground hot or cayenne pepper

½ tsp smoked paprika

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp garlic powder

½ tsp ground cloves

½ tsp ground cinnamon

1 tsp salt

subheading: Optional extra seasonings:

2 tbsp groundnut or sunflower oil

3 garlic cloves, finely chopped or grated

5cm piece of fresh ginger, finely grated

A sprig of thyme, leaves picked

1 tbsp lime juice

1 Mix all the ingredients for the spice mix together in a bowl. Transfer to an airtight container in a cool, dark place. Store for up to one month. If you’ve added fresh ingredients, store in the fridge and use it within a week.

Facebook Twitter Pinterest Zoe Adjonyoh: ‘Chichinga is a very popular street food in Ghana. The spice mix we use is called suya, a blend of peanuts, ground spices and hot pepper.’ Photograph: Elena Heatherwick/The Guardian

subheading: Chichinga (suya beef kebabs):

The leaner your meat, the better, so trim any sinew away. I recommend tenderising the diced beef by gently bashing it with a rolling pin. Many vegetables work, like aubergines and courgettes; AnyThe cubes will flatten out and will cook faster on the grill. I like to use mixed bell peppers here, because they are cheap, easy, and the red, yellow and green colours echo the Ghanaian flag! Courgettes and aubergine work really well too. The leaner your meat, the better, so trim any sinew away. I recommend tenderising the diced beef by gently bashing it with a rolling pin. Many vegetables work, like aubergines and courgettes; AnyThe cubes will flatten out and will cook faster on the grill. I like to use mixed bell peppers here, because they are cheap, easy, and the red, yellow and green colours echo the Ghanaian flag! Courgettes and aubergine work really well too.

subheading: Serves 4 to 6:

3 to 4 tbsp suya spice mix

3 tbsp rapeseed or groundnut oil, plus extra for brushing

1kg lean beef rump, trimmed and cubed

2 to 3 bell peppers, cored, deseeded and cut into chunks

1 red onion, cut into quarters and separated

1 tsp salt

1 tsp black pepper

subheading: For a side salad (optional):

Fresh seasonal salad leaves

2 to 3 tbsp roasted peanuts, coarsely chopped

A small pinch of ground chilli powder

A few coriander leaves

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