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The smell of chinchinga on a Ghanaian street corner is impossible to ignore—meat sizzling over coals, spiced with peanut and cayenne, begging to be eaten right then. These meat strips, marinated for hours in a peanut-based paste with tomato and fire-hot spices, get grilled until charred and smoky. The peanut butter in the marinade creates a crust that's both spicy and rich. Chinchinga is street food at its best: affordable, satisfying, and absolutely flavored by tradition and technique.
In a large bowl, combine the vegetable oil, groundnut paste, tomato paste, paprika, cayenne pepper, ginger, garlic, black pepper, salt, and soy sauce (if using). Mix well to form a marinade.
Add the beef or goat meat strips to the marinade. Toss to coat all the pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or overnight for more flavor.
If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
Thread the marinated meat strips onto the skewers, leaving a little space between each piece.
Preheat your grill to medium-high heat.
Place the skewers on the grill and cook for 5-7 minutes on each side, or until the meat is cooked through and has a nice charred exterior. Baste occasionally with any remaining marinade.
Remove the skewers from the grill and let them rest for a few minutes.
Beef is most common and accessible, but goat meat is traditional and adds a richer flavor. Either way, cut the meat into thin strips so it marinates quickly and cooks evenly on the grill.
At least 1-2 hours is good, but overnight is better. The longer it sits, the more the peanut paste and spices penetrate the meat, developing deeper flavor.
Any grill works—charcoal gives more authentic flavor and character, but a gas grill is fine. The key is medium-high heat and not moving the skewers too much so they get nice char marks.
The meat should sizzle when it hits the grill. Medium-high heat lets you cook the meat through without burning the peanut-spice marinade. About 5-7 minutes per side is typical.
You can pan-fry it in a cast-iron skillet over medium-high heat, though you'll lose some of the charred, smoky exterior that makes grilled chinchinga special. Broiling under high heat for 3-4 minutes per side is another option.