Chichinga, also called kebab or suya in West Africa, originated as street‑food grilled meat seasoned with spicy peanut‑based spice blends. In Ghana it is a popular party and market snack, symbolising communal sharing and celebration.

In Ghana the spice mix often includes ginger, garlic, and chili, while Nigerian suya adds ground peanuts. In Benin and Togo, the blend may feature dried shrimp. Each region tweaks the heat level and adds local herbs.

It is usually presented on a wooden platter or a shallow bowl called an ‘asanka’, accompanied by fresh sliced chilies, onions, and sometimes a side of gari (cassava flour) or fried plantains.

Chichinga is a staple at festivals, weddings, funerals, and weekend family barbecues, where the communal grilling experience brings people together.

Authentic ingredients include pork, beef or goat meat, bell peppers, onions, and a suya/kebab spice blend containing peanuts, ginger, garlic, and chili. Substitutes can be chicken for pork, sunflower oil for vegetable oil, and a homemade spice mix if commercial suya powder is unavailable.

Common errors include over‑soaking skewers (they become soggy), overcrowding the skewers (prevents caramelization), and over‑cooking the meat, which makes it dry. Also, neglecting to brush sauce between baking stages results in a bland glaze.

The two‑stage approach builds layers of flavor: the first bake cooks the meat while the initial sauce adheres, and the second basting adds a glossy, spicy coating while finishing the caramelization without burning the spices.

Yes. Assemble the skewers and keep them refrigerated, covered, for up to 24 hours. Bake them fresh for best texture, or bake fully, cool, and freeze for up to 2 months; reheat in the oven to retain crispness.

The meat should be browned on the outside but still juicy inside, and the vegetables should be lightly charred with a glossy, reddish‑orange glaze from the kebab sauce. The internal temperature of the meat should reach 71 °C (160 °F) for pork and 63 °C (145 °F) for beef and venison.

The YouTube channel LA CUISINE D’AMA focuses on African and Caribbean home‑cooking tutorials, showcasing traditional dishes with modern twists and detailed step‑by‑step guidance for home cooks.

LA CUISINE D’AMA emphasizes clear visual techniques, cultural anecdotes, and practical tips like soaking skewers and adjusting spice levels, whereas many channels focus mainly on the cooking process without the cultural context.