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ChichingaSpicy peanut beef kebabs

As the sun goes down on Oxford Street in Osu, Accra, chichinga sellers fan their charcoal grills at the roadside and the smell of spiced beef and roasting peanuts pulls in the evening crowd. The skewers came south with traders from northern Ghana and are close cousins of Nigerian suya: chunks of beef rubbed with a hot powder of ground peanuts, ginger and chilli, grilled with onion and green pepper and eaten with a sprinkle of extra spice, sliced tomato and a cold drink. It contains peanuts. Chef's tip: dust on most of the peanut spice in the second half of grilling; over fierce coals it scorches if it goes on too early.

50 min

Ghanaian Meat

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Lamugin (spiced ginger millet drink)

Around Tamale and across Northern Ghana, lamugin is the drink that bites back: millet flour stirred into ginger water spiked with cloves, black pepper and chilli, then sweetened and served very cold. Sellers keep it in sachets or calabashes at markets and roadside stands, and it is handed round at gatherings and during Ramadan evenings. It is cloudy and slightly thick from the millet, with a sweet start and a long peppery warmth. This version is non-alcoholic and cooks the millet briefly so it tastes clean rather than raw. Chef's tip: pass the ginger water through a fine cloth before adding the millet, so the drink stays smooth instead of stringy.

25 min

Ghanaian Drinks

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Ghanaian rock buns

Rock buns came to Ghana with colonial-era baking and never left: every neighbourhood bakery and many school canteens sell these rough, golden mounds, eaten with tea in the morning or with a soft drink after school. They are crisp on the craggy outside, soft and cakey inside, scented with nutmeg and studded with raisins. They take minutes to mix and are a good first bake for children. Chef's tip: keep the dough stiff and drop it in rough heaps without smoothing; too much milk is the common mistake, and the buns spread into flat cookies instead of rising into 'rocks'.

33 min

Ghanaian Baking

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Asaana (caramelised corn drink)

Chilled in plastic bottles and sold from cool boxes at lorry parks, schools and roadside stalls, asaana is one of the most loved soft drinks in Ghana. Maize is soaked, ground and left to sour for a day, then boiled and strained, and the pale liquid is coloured and sweetened with sugar caramelised almost to bitterness. The result is tangy, toasty and refreshing, a little like a light malt drink. Boiling after the souring stops the fermentation, so asaana is a non-alcoholic drink. It needs about two days of mostly hands-off waiting. Chef's tip: take the caramel to a deep mahogany colour before adding water; pale caramel is the usual mistake and gives a flat, sugary drink without the classic toasted edge.

85 min

Ghanaian Drinks

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Abenkwan (palm nut soup with goat)

Sunday lunch in Kumasi often means a deep bowl of abenkwan, the brick-red palm-nut soup that chop bars serve all week with pounded fufu. Goat is first steamed in its own juices with onion and ginger, then simmered with garden eggs, tomatoes and pepper that are blended back in, and finally with the rich cream of palm fruit until a layer of orange oil floats on top. Smoked fish adds a savoury, smoky edge. The soup is thick, slightly sweet, earthy and peppery. Canned palm nut cream, sold in African shops, saves hours of pounding fresh fruit; small white aubergines can replace garden eggs. Chef's tip: simmer until the palm oil rises and collects on the surface; serving it earlier is the most common mistake and leaves the soup tasting raw and heavy.

130 min

Ghanaian Meat

by KrazyBadal 0 views

Abunuabunu (Ghanaian green soup)

Green from cocoyam leaves (kontomire), garden eggs and green chillies, abunuabunu is a home-style soup from the Ashanti and Bono farmlands, cooked when the leaves are young and plentiful. Traditionally it is made with giant land snails or bush meat; this version uses goat or beef with smoked fish, which are easier to find. The leaves and vegetables are boiled, pounded or blended and returned to the meat stock, giving a fresh, grassy, peppery soup with a gentle bitterness. It is eaten with fufu or ampesi (boiled yam and plantain). Spinach works if you cannot buy cocoyam leaves. Don't skimp on the cooking time for the cocoyam leaves; undercooked, they leave an itchy, scratchy feel in the throat. Chef's tip: always boil cocoyam leaves for at least 15 minutes, because underdone leaves leave an itchy, scratchy feeling in the throat; if you use snails, buy them cleaned from a reputable seller and simmer them until firm.

90 min

Ghanaian Meat

by KrazyBadal 0 views

Domedo (Ghanaian spiced pork)

Domedo is pork: chunks of pork shoulder or belly rubbed with ginger, garlic, onion, cloves and chilli, simmered until tender, then roasted or fried until the edges turn crisp and caramelised. Around Accra it is a favourite at chop bars and roadside grills in the evening, wrapped in paper with raw onion, sliced tomato and a pile of fresh pepper, often alongside kenkey. The meat is juicy and spicy with a crackling, salty outside. Cooking it twice means the fat renders out and the chunks stay moist. Chef's tip: dry the boiled pork well before roasting and give the pieces space on the tray; crowding them is the usual mistake, and they steam instead of crisping.

90 min

Ghanaian Meat

by KrazyBadal 0 views