World Food Challenge

Day 67: Ghana and Chichinga with African rice

Good evening Raffles!

Today we are going to Ghana and enjoying a common street food: Chichinga with some typical African rice.
While choosing the recipe for this country, I have come to realise that the Ghanaian cuisine is a very rich and varied cuisine. One dish that I would have liked to try, was the stuffed crab..Guess I’ll have to come back then..

Well first things first, the Chichinga is a common snack that you can find on the streets in Ghana.
This recipe helped me out quite a bit, although I used beef instead of chicken, like it was stated on another recipe.


500 g chicken breast, cubed

2 tbs olive oil

2 cloves of garlic, minced

2 tbsp fresh ginger, grated

1 onion, cubed

1 cube chicken bouillon

1 red bell pepper, cubed

1 green bell pepper, cubed

Suya spice

1/2 cup roasted peanuts, chopped

2 tbsp chili powder

1 tbsp paprika powder


Form a smooth paste by blending the ginger, garlic, bouillon cube and oil. Marinate the meat in this paste for at least an hour. Put the meat on skewers, alternating meat, pepper, meat and onion.

Sprinkle the Suya on top of the meat and now barbecue it or bake it in the oven at 200º C for 30 minutes. Sprinkle with more Suya and the peanuts.


As for the rice, I recycled the beans I had left from Benin, therefore they are white instead of red. And I followed this recipe.


1/2 cup Fair Trade red palm oil

3 cloves of garlic, minced

1 onion, diced

1 tbsp paprika powder

1 tsp thyme

1 tsp cayenne pepper

4 tomatoes, diced

2 cups long grain rice

2 cups black-eyed beans

5 cups chicken broth


1/4 cup crayfish

In a pan, heat the oil and add the onion and garlic and fry until soft. Add the thyme, paprika, cayenne pepper and sauté for 2 minutes. Add the tomatoes and cook for about 5 minutes. Stir in the rice and mix well. Add the beans and the stock. Bring to a boil and then let it simmer for 15 minutes, or until the rice is done. Season with salt and pepper.

It was lovely. The marinated meat was so tender and juicy..I can definitely picture myself enjoying it on the street.



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