These meatless kebabs are a perfect plant based alternative to the grilled kebabs that many love across West Africa. Whether you call it suya or chinchinga, they are flavorful, spicy, and delicious. You can make these for a barbecue or meal prep them to serve with any rice or salad. They are perfect for vegetarians and vegans.
What are Ghanaian vegetarian kebabs
Meatless kebabs are actually not a foreign concept in Ghana. If you find yourself near a school, in traffic or at a vegetarian restaurant, you will most likely come across these. Sometimes made with tofu but also made with dried soya chunks, these meatless kebabs are smothered in kebab pepper (what some also call suya pepper/yaaji) and served just like any Ghanaian style kebab.
I have always enjoyed these every time I find them in Accra so I decided to ask at my favourite vegetarian restaurant, how they make it. Whether it is with tofu or soya chunks, the process is always the same. Plant based protein smothered in a tomato based sauce and baked with our traditional kebab pepper. The tofu version has been reserved for my debut cookbook.
The best meatless substitute for vegetarian kebabs
There are two popular options — tofu and soya chunks.
This recipe focuses on soya chunks. These are dehydrated soy based products that are popular as vegetarian meat alternatives. They offer a similar chew to meat, absorb flavour well, and are incredibly versatile. They are aslo used in a diversity of cuisines — whether it is chinese cooking, indian food or even plant based Jamaican cooking. You also find them used in abundance at vegetarian restaurants in Ghana.
For this recipe, I prefer larger soya chunks. You can find these are Asian grocery stores or South Asian stores. A lot of plant based creators love using Butler’s Soy Curls.
In Ghana, popular spice company – Onga – sells plant based soya chunks, preseasoned. Soya chunks are also available at Melcom. Plus, you can also purchase them at many vegetarian restaurants to cook with at home.
What is Kebab pepper (suya spice)?
Kebab pepper, also known as suya powder or yaaji, is a quintessential dry rub used for grilled meats. It is typically made with the leftover byproducts of peanut oil (defatted peanuts) and combined with spices and pepper. Depending on which part of West Africa you are in, the spice combination changes but most often includes indigenous West African spices too.
I have a recipe in my debut cookbook; however, you can purchase these pre made at any West African store (if you are in North America or Europe). In Ghana, I always recommend trekking to Nima market for the best blend.
Why tomato paste is the secret to umami packed and savoury kebabs
One of the most surprising ingredient for recipes like this has had to be the tomato paste. When you think about kebabs or grilled meat on a stick, you do not often see it made with tomatoes in the seasoning blend, let alone tomato paste.
But it all make sense. Tomatoes are known for their natural glutamate, which provides an incredibly savoury flavour. Tomato paste is just a more concentrated version of this flavour. Mixed with water, it adds colour, flavour and an amazing vehicle for the kebab pepper to stick on to.
What you will need to make vegetarian kebabs
- Soya Chunks or Soy Curls: Dried soy based products that are typically sold as meat replacement
- Tomato Paste
- Bouillon Cube – This adds extra flavour. I always prefer Better than bouillon because of the transparency in ingredients and use of actual vegetables as the foundation
- Kebab Pepper: Also known as suya spice or yaaji. It is a peanut based dry rub that can be found at any West African store.
- Oil: Neutral vegetable oil to coat the kebabs.
How to make Ghanaian vegetarian kebabs
- Soak the soy curls in enough room temperature water to fully submerge for a few hours. If you are short on time, you can boil the soy curls in a lot of water for about 10 minutes until fully softened.
- Drain the soy curls and squeeze out all the liquid. This will create space for the soy curls to absorb more flavour.
- Optionally (but highly recommended), you can pan fry the soy curls in some oil to get a bit of crisp. This can help with the final texture
- In a separate bowl, combine the tomato paste with water, oil and vegetable bouillon (or extra salt) and mix into a sauce. Add the sauce to the soy curls and cook at medium-low heat until the soy curls have absorbed 95% of the sauce
- Skewer the soy curls
- Dust with a generous amount of kebab pepper
- Bake (or airfry) for 15 minutes. If baking, broil on high for 2-3 minutes to get a nice char. You can grill these kebabs like you would grill any kebab.
What can you serve these Ghanaian vegetarian kebabs with
- Jollof Rice: rice cooked in a savory tomato based sauce. The perfect companion
- Masa: Traditionally, Nigerian style masa, which are fried yeasted rice cakes, are also served with suya.
- Sobolo: Ghanaian style hibiscus drink is the perfect refreshing companion to this spicy kebab
- Spiced Golden Rice: For a simpler rice dish, check out this fragrant yellow rice that will pair beautifully with these kebabs.
Equipment
- 8-10 wooden skewers
Ingredients
- 4 cups soy curls/soya chunks
- Water
- 1-2 tablespoons vegetable oil
- 1/4 cup tomato paste
- 1 cup kebab pepper suya spice
Instructions
- Soak the soy curls in a large bowl with enough room temperature water to fully submerge for a few hours. For 4 cups of soy curls/soya chunks, I used about 8 cups of water. I place a plate on top that is smaller than the bowl to keep the soy curls the water as they tend to float. If you are short on time, you can boil the soy curls in the same amount of water for about 10 minutes until fully softened.
- Drain the soy curls and squeeze out all the liquid.
- Optionally (but highly recommended), you can pan fry the soy curls in some oil (about 1 tablespoon) to get a bit of crisp or colour.
- In a large bowl, combine the tomato paste with 1 cup of water, vegetable bouillon (or extra salt) and mix into a sauce and add to the soya chunks. Simmer the soy curls in the sauce at medium to low heat until they have absorbed about 95% of the sauce.
- If baking, start preheating your oven to 450°F and prepare a baking tray with aluminium foil or parchment paper and generously oil. I also like using a well oiled cast iron pan as they retain heat well. Check the notes for airfryer and grilling instructions
- Skewer the soy curls, making sure to be generous with each skewer.
- Dust with a generous amount of kebab pepper. Place the kebab in whatever baking medium you are using and bake for 15 minutes, flipping halfway.
- Broil on high heat for 2-3 minutes to get a nice char.
- Remove from the oven and sprinkle with extra kebab pepper. Serve hot.