MyWeku

To Ghanaians they are called Chichinga sellers, to Swahili speakers they are Mishkaki sellers, to Nigerians they are Suya sellers and to French Africa they are simply brochette vendors. North Africans prefer lamb and kidney whilst West Africans and the rest of Africa are beef, goat, mutton, chicken, gizzard and kidney connoisseurs.

The skewered meat is unadorned; its minimalist but packs a punch for those whose taste buds cannot handle chilli. The grill used in grilling the meat are almost all reused metal oil barriers sliced in half and other recycled steel metals.

The sauces used in marinating the meat vary. They range from peri-peri, Coupé-Coupé to the West African pea nut rub.

The skewered meat sellers stall (usually located in a night market, on the grounds of a hotel or a drinking spot) is a place for lovers of spicy meat where skewered meat is shared, consumed and above all enjoyed. Whilst the vendor marinates, skewers and grills the meat punters and skewered meat obsessives take in the peppery aroma and pass on the latest gossip

Photo Courtesy – Beck Land