Ghanaian Kebabs (suya) with Cashew Butter Sauce made compliant for Whole 30

I’m Participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth-a jubilee of freedom to commemorate the end of slavery-and to amplify the food traditions of black culinary creatives.

Juneteenth (a merge of the world/date June Nineteenth) marks the date in 1865 that the last enslaved people learned of their freedom.

And for over 150 years since, Black American Families, home-cooks, chefs, and culinarians have commemorated the summer holiday with a wide range of food traditions that tell a story of the perseverance of a people.

To be honest I didn’t know anything about Juneteenth until just a few short years ago. But I now know the significance of that day, it is a day that I believe should be recognized as a national holiday.

Here is a list of other talented black culinary creatives sharing their recipes to celebrate this day. Make sure to check them out, make and share their recipes.

Confessions Of A Clean Foodie https://confessionsofacleanfoodie.com/mint-peach-spritzer/

Peaches 2 Peaches https://peachestopeaches.com/2020/04/22/vanilla-cake-with-caramel-poached-pears/

Lenox Bakery https://lenoxbakery.com/sweet-potato-cheesecake/

The Kitchen Diaries https://www.kitchenistadiaries.com/2019/05/grilled-lemon-pepper-wings.html

Murielle Banackissa https://www.muriellebanackissa.com/blog/vegan-saka-saka-congolese-cassava-leaf-spinach-stew

CLICK HERE FOR A LIST OF OTHER PARTICIPATING BLOGGERS

Hi All, It has been a little while since I shared a blog post. Back with another African recipe, this is Ghanaian Kebabs/ Suya/Kyinkyinga. I have honestly been MIA because I needed a mental break from blogging. Blogging can be very overwhelming at times, I sometimes get so stuck on trying to be like others, wondering why people have more traffic, more followers, better pictures, comparing my success, I stress out and get overwhelmed. So I take breaks and come back with a clear head and increased passion to share my recipes with others. I realize that I can’t measure my blogging success to others, everyone’s blogging journey is different, which is perfectly fine. I will just continue to enjoy creating and sharing, which is what it ultimately comes down to. So when I disappear for little bits of time pls bear with me.

Today I will be sharing a recipe for street food in some West African countries, in Ghana we call it Kyinkyinga, Ghanaian beef kebabs. They are often goat meat or beef Kebabs drenched in ground peanuts, peppers, and other spices. Often enjoyed with soft drinks like Fanta, or Guinness and Heineken. They are found in most chop bars(neighborhood restaurants). It can also be found at most parties and other events. can be very spicy depending on how much pepper is used. It was a favorite of mine in childhood. This recipe is a whole30 and paleo version of it. When making this you want to use meat that is tender when cooked. Challenge your palate and try this.

Below Pic is the suya powder. In my recipe, I roasted raw cashews with a little oil and sea salt. It was then grounded, then spices are mixed. Leftovers can be stored in the fridge for about 3 weeks.

Kebab powder whole30 style

Print Recipe

Ghanaian Kebabs (Kychinga/Suya) whole30 style

West African meat skewer street food, made whole30 style, using cashew instead of peanuts.

Course

Side Dish, Snack

Cuisine

African, Ghanaian/African

Keyword

paleo, whole30

Prep Time

30 min

Cook Time

50 min

Passive Time

1 hr

Servings

kebabs

Ingredients

suya seasoning

• 1.5 cups raw cashews
• 1 tsp olive oil
• 1/4 tsp salt
• 2 tsp cayanne add extra for more heat
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1.5 tsp nutmeg
• 1 tsp onion salt
• 1/2 tsp salt

Beef Seasoning

• 2 lbs beef tips
• 1 tbsp coconut aminos
• 1 tsp onion salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tsp lemon juice
• 2 tsp olive oil

cashew butter sauce

• 4 tbsp salted cashew butter heaping full
• 4 tbsp chicken broth
• 1 tbsp coconut aminos
• 1 tsp minced garlic
• 1 tbsp chopped cilantro
• 1 tsp fish sauce red boat brand
• 1 tsp chopped jalapenos seeds removed
• 1/2 small lime juiced
• pinch of salt

others

• 1 medium red onion cut in pieces
• 1 medium green pepper cut into small pieces
• 1 medium red bell pepper cut in pieces

Course Side Dish, Snack Cuisine African, Ghanaian/African Keyword paleo, whole30 Prep Time 30 min Cook Time 50 min Passive Time 1 hr Servings kebabs Ingredients suya seasoning 1.5 cups raw cashews 1 tsp olive oil 1/4 tsp salt 2 tsp cayanne add extra for more heat 1 tsp smoked paprika 1 tsp garlic powder 1 tsp ground ginger 1.5 tsp nutmeg 1 tsp onion salt 1/2 tsp salt Beef Seasoning 2 lbs beef tips 1 tbsp coconut aminos 1 tsp onion salt 1 tsp smoked paprika 1 tsp garlic powder 1 tsp black pepper 1/2 tsp salt 1 tsp lemon juice 2 tsp olive oil cashew butter sauce 4 tbsp salted cashew butter heaping full 4 tbsp chicken broth 1 tbsp coconut aminos 1 tsp minced garlic 1 tbsp chopped cilantro 1 tsp fish sauce red boat brand 1 tsp chopped jalapenos seeds removed 1/2 small lime juiced pinch of salt others 1 medium red onion cut in pieces 1 medium green pepper cut into small pieces 1 medium red bell pepper cut in pieces

Instructions

Suya

1. Preheat oven to 300 degrees. Line cookie sheet with foil. Spread cashews on the sheet, drizzle with oil, and mix well, then sprinkle with salt. Bake for 5 minutes, then flip to cook the other side. Remove from heat, let cool, remove excess oil with a paper towel as necessary.

   
2. Next place cashews in a blender, and grind. Pour into a bowl and mix in other ingredients for the Suya (kebab powder). Place leftovers in a mason jar, cover with a lid for up to refrigerate up to 3 weeks.

   

Beef Seasoning

1. Place beef tips in a bowl or ziplock bag, toss in the rest of the ingredients. Coat the beef tips with seasoning, marinate at least 1 hrs or overnight, make sure to come to room temp if it is refrigerated. The longer the better.

   
2. If you are using wooden kebabs skewers, submerge in water for 1 hrs or 2, to keep from burning.
3. When ready to assemble, thread beef, peppers, and onions onto skewers9 Alternate).

   
4. Next cover with a little cashew powder mix. Place on a plate while you preheat the grill to 350 degrees. Brush a little oil on your the grill.

   
5. Place skewers on the grill. Grill for about 40 minutes, making sure to turn to cook all side, turn down grill as needed to prevent burning.

   
6. When done, place skewers on a plate, and sprinkle with more powder.

   

cashew butter sauce

1. Blend together everything, until smooth. Pour in a small bowl, and sprinkle with additional chopped cilantro. Serve with Kebabs.

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