Tchatchanga de Cotonou (Spiced Peanut-Ginger Grilled Skewers with Pickled Shallots) – Authentic Benin Recipe
Cotonou’s favorite evening street grill: smoky, ginger-and-peanut crusted skewers.
- Country of Origin
- 🇧🇯 Benin (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized beef or lamb cubes, Sliced shallots and tomatoes, Crispy yams/potatoes, Roasted peanut spice rub, Ginger
Ingredients for Tchatchanga de Cotonou (Spiced Peanut-Ginger Grilled Skewers with Pickled Shallots) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized beef or lamb cubes, prepped into bite-sized pieces
- 1.5 cups sliced shallots and tomatoes, washed and trimmed
- 1 cup crispy yams/potatoes
- 1 medium onion and 3 cloves garlic, finely minced with roasted peanut spice rub
- 1.5 tbsp traditional Benin seasoning (ginger, garlic, cayenne, thyme)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together roasted peanut spice rub, ginger, garlic, cayenne, thyme, cooking oil, and sea salt in a bowl to form a fragrant Benin marinade.
- Coat bite-sized beef or lamb cubes and sliced shallots and tomatoes thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear bite-sized beef or lamb cubes and sliced shallots and tomatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with crispy yams/potatoes, and serve immediately.