Makes about 1/2 cup
This is my own version of the Kan Kan Kan spice blend popular in Burkina Faso. The raw peanut powder offers a slight grassy flavor, dominated by heat from the chili powder and saltiness from the bouillon. Try with our Grilled Lamb Brochettes.
NOTE: Peanut powder and Maggi cubes can be found at African markets. I went to Tulsa’s local Tropical market.
Ingredients:
1/2 cup peanut powder
1 tsp chili powder
1/4 tsp allspice
2 Maggi bouillon cubes or 2 tsp powdered bouillon
Method:
Take all ingredients and mix together in a small bowl.
If you use maggi cubes, crush them with the back of the spoon.
If, like me, you accidentally buy SHRIMP flavored maggi cubes and don’t notice until you take a picture, you’ll need an alternate plan.
Notice the word “Crevette” on the wrapper? That’s French for shrimp.
Sigh.
Just do like I did. Put all the other ingredients – except for the shrimp Maggi cube – in the bowl. Take the pretty picture.
Then run around for 45 minutes looking for powdered bouillon in the wee hours of the morning.
I’ll save you a few trips – drug stores have the stuff.
Who knew?
Doesn’t it look like powdered gold?
The final goods can be sprinkled on any grilled meats, just like they do in West Africa.
Thank you for following our Adventure, where I cook a meal from every country in the world, A-Z! Many smiles to you and your family. Love, Sasha
