These are the quintessential Ghanaian kebabs, but really they belong to most West African homes. Chichinga is often one of the many rounds of food you receive during a welcome at someone’s home or at an event in the Ghanaian community. My take uses my All- Day Seasoning Blend and Suya Spice Blend to season the meat, but this is very similar to what you might have at any gathering. And if chichinga is served in a restaurant or on a roadside in Ghana, you’ll get it the way it’s meant to be enjoyed: over the grill. Suya spices just seem to come alive when cooked over a flame; that’s why I think this dish stands on its own against any other version of kebabs in the world.
recipe 
yields
Serves 6-8
Makes a scant ¾ cup
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons whole black peppercorns
1 teaspoon cumin seeds
¼ teaspoon cayenne pepper
¼ cup sweet paprika
3 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons Worcestershire powder (optional)
10 Maggi seasoning cubes
1½ teaspoons anise seeds
½ teaspoon whole cloves
5 grains of Selim
1 cup unsweetened peanut butter powder
¼ cup cayenne pepper
3 tablespoons ground ginger
3 tablespoons garlic powder
3 tablespoons sweet paprika
3 tablespoons onion powder
2 pounds sirloin steak
3 tablespoons ginger garlic puree, homemade or store-bought
2 tablespoons All-Day Seasoning Blend
1½ tablespoons salt
2 teaspoons tomato paste
1 teaspoon sweet paprika
¾ cup Suya Spice Blend, plus more for garnish
1/3 cup neutral oil
2 medium red onions, cut into large dice (½ inch)
2 red bell peppers, stemmed, seeded, and cut into large dice (½ inch)
2 yellow bell peppers, stemmed, seeded, and cut into large dice (½ inch)
Sea salt, for garnish
For the All Day Seasoning Blend
For the Suya Spice Blend
For the Chichinga
Special Equipment: 8 to 10 metal or wooden skewers (if using wooden skewers, soak overnight in water)
steps
Make the All Day Seasoning Blend
- In a mortar and pestle, spice grinder, or blender, combine the parsley, oregano, salt, thyme, rosemary, peppercorns, cumin seeds, and cayenne. Grind or blend the spices until the mixture has the same consistency as the granulated garlic. Transfer to a small bowl and whisk in the paprika, granulated garlic, granulated onion, and Worcestershire powder (if using). The seasoning will keep in an airtight container in a cool, dark place for 1 month.
Make the Suya Spice Blend
- Line a baking sheet with parchment paper.
- In a spice grinder or blender, combine the Maggi, anise seeds, cloves, and grains of Selim and grind until powdery. Transfer to a large pot and whisk in the peanut butter powder, cayenne, ginger, garlic powder, paprika, and onion powder.
- Heat the pot over medium- low heat, stirring constantly with a wooden spoon or spatula, until the suya has darkened slightly and smells nutty and toasty, 3 to 5 minutes.
- Spread the suya in an even layer on the baking sheet and cool completely. The suya will keep in an airtight container at room temperature for up to 3 months.
Make the Chichinga
- Place the steak on a cutting board and cover with a layer of plastic wrap. Using a meat tenderizer (or a rolling pin), pound the meat to a ¼- inch thickness. Cut the steak into 1- inch squares and transfer to a large bowl. In a small bowl, combine the ginger garlic puree, seasoning blend, salt, tomato paste, paprika, and half of the suya and mix well to combine. Drizzle the mixture over the steak and toss, being sure to coat all pieces of steak in the suya mixture. Set aside.
- In a small bowl, stir together the remaining suya and the oil.
- Arrange the onions, red and yellow bell peppers, and sirloin on skewers, alternating ingredients and with about 3 pieces of sirloin per skewer. Place the kebabs on a baking sheet. Brush half the suya oil mixture over the kebabs, then transfer to the refrigerator to marinate for 1 hour. When ready to cook, remove the kebabs from the refrigerator and allow to come to room temperature.
- While the kebabs are coming to temperature, preheat an outdoor grill to high heat (about 550).
- Place the kebabs on the heated grates and grill, turning frequently using tongs or a grill glove and basting with the remaining suya oil mixture, until the vegetables and meat are slightly charred and the vegetables are tender, 5 to 8 minutes total.
- To serve, transfer the kebabs to a platter and sprinkle with additional suya and sea salt.
Date Published: 05.12.25
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Reprinted with permission from
“Ghana to The World” Copyright © 2025 by Eric Adjepong. Photographs copyright © 2025 by Doaa Elkady. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
