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CREAMY CORN SOUP

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KYINKYINGA: GHANAIAN GROUNDNUT BEEF SKEWERS

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KYINKYINGA: GHANAIAN GROUNDNUT BEEF SKEWERS


Ingredients
Kebabs
  • 1 pound tender meat (we used a London broil cut of beef), cubed into ½ inch pieces
  • 1 green bell pepper, cubed (optional)
  • 1 red bell pepper, cubed (optional)
  • 1 red onion, cubed
  • 2 tablespoons of oil (peanut, coconut or olive) for brushing
Marinade
  • 1 large onion, halved
  • 3-4 garlic cloves, whole
  • 1 inch piece of ginger, ground
  • 2-3 green jalapeno chilis (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ¼ cup oil (either olive or peanut or coconut.. your choice)
  • Sea salt and pepper to taste
Tankora powder
  • 1 cup of roasted, unsalted peanuts
  • ½ cup of raw corn kernels
  • 1 teaspoon garlic salt
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried shrimp

How to Make

Stage 1 - Marinade Meat (Before Anything Else) and Soak Skewers
  1. In a food processor, combine the onion, garlic cloves, ginger, tomato paste, jalapenos (if you have any), cayenne powder and chili powder. Process together well and gradually add in your oil until you have a thickened paste forming
  2. Once you have your paste, pour it over your meat in a large bowl. Mix the marinade in well with the beef, then refrigerate and let sit for at least 1 hour. Of course, though, the longer you can let it sit, the better
  3. Next, submerge your skewers in water and let sit
Stage 2 - Prepare Tankora Powder
  1. In a small saucepan, add your dried corn kernels in over a medium heat. Note: don't add any oil or anything.. just the kernels themselves straight up
  2. Keep over medium heat, periodically jostling around, until the kernels start to brown and give off a fragrance. As they brown, they start to become roasted, which is exactly what you want.
  3. Take the saucepan off heat and pour your roasted corn kernels into a food processor with your peanuts and all the remaining ingredients for the tankora powder
  4. Pulse the ingredients together until everything is broken up into a nice, crumby texture. Don't over-process here, otherwise you'll end up with flavored peanut butter!
Stage 3 - Prepare Rest of Kabob Ingredients (Optional)
  1. In case you are adding other ingredients to your skewers, a few minutes before you're ready to remove and dredge your meat would be a perfect time to prepare the remaining ingredients
Stage 4 - Covering Meat in Tankora
  1. Create a small workstation with your bowl of marinated meat and a flat plate with your tankora powder spread evenly over the plate's surface
  2. Take each piece of meat and dredge in the tankora powder until all its surface area is covered. Repeat until all your meat is covered
Stage 5 - Prepare and Cook Your Kyinkyinga
  1. Preheat your grill or your oven to 350 degrees Fahrenheit
  2. Remove your skewers from the soaking water and shake dry
  3. Assemble your kyinkyinga on the skewers, alternating between the meat and other ingredients you have for your skewers. Repeat until all your meat and other ingredients are gone
  4. (Optional, but recommended if grilling) Using some extra oil, lightly brush one side of your skewers before you prepare to put them on the grill
  5. If using a grill: place your skewers on the grill, allowing to cook for 2 minutes on each side. As it cooks, lightly oil the other side. If using an oven: place in oven and let cook for at least 20 minutes or until it reaches your desired of doneness
  6. Take off the grill and repeat for all your skewers until all your kyinkyinga are cooked. Enjoy!

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