Chichinga is Ghana's version of the beloved West African suya — spiced, skewered meat grilled over charcoal by street vendors who set up their smoking grills at evening markets and busy intersections. While similar in concept to Nigerian suya, Ghana's chichinga has its own distinct spice profile and is particularly associated with the northern regions of Ghana, where the Hausa community brought the tradition.

The spice mix is based on ground roasted groundnuts (peanuts) mixed with various peppers and spices, coating the thinly sliced or cubed meat and forming a fragrant, charred crust over the fire. Beef is most common, but liver chichinga is a particular delicacy — the organ meat's richness plays beautifully against the spicy, smoky coating.

Chichinga is an evening street food experience: it is bought from the vendor's smoking grill, wrapped in newspaper with sliced raw onions and tomatoes, and eaten while walking or socializing. The combination of open fire, spiced meat, and communal eating at night markets is one of the most atmospheric food experiences in Ghana.