|Dishes||Kychinga kebabs with suya spice|
|Population||31,072,940 (47th largest)|
|Land mass||239,567 km2 (80th largest)|
|Languages||English (official), 10 recognised|
FOOD FOR THOUGHT
Ghana is a West African country bordered by the Atlantic Ocean, Ivory Coast, Burkina Faso, and Togo. It was the first African country to gain back its sovereignty after colonisation by the British. Since that time, Ghana has remained a strong, stable and democratic prosperous nation.
Ghanian cuisine is diverse in its influences and tastes. Fish is a staple, thanks to its coast-line, as is fufu, maize, apples and chillies.
Bridget made kychinga kebabs with a suya spice blend. There are many different ways of making this recipe, so check out a few before you start! Traditionally these kebabs are made with beef but we adapted the recipe to make it vegan. The dish was very tasty and fun to make.
Kychinga Kebabs with Suya spice
- 1 1/2 cup peanuts (or peanut powder)
- 1 tsp olive oil
- 1 tsp salt
- 2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp nutmeg
- KEBABS: bell peppers (cut in cubes), red onion (peeled), tofu (cubed) or vegan ch*cken
- Blend the peanuts into a fine powder using a food processor.
- Add in all the spices and oil and mix in a bowl with a spoon.
- Prepare the kebab ingredients. Rub the ch*cken or tofu in the suya spice blend. Then build the kebabs with onion, pepper and tofu onto a wooden kebab stick.
- Barbecue on hot coals until charred and cooked – you may need to finish these off in the oven. ENJOY with whatever you should so wish!
Thank you and see you in Greece! M + B x