Friday, 28 August 2015

Suya Grilled Sardines, Octopus and Shrimps

Seafood is always a feature in Ghanaian meals, particularly with dishes native to tribes that live along the coast such as the Ga's and Fante's. A good Ga meal will be some hot soft Ga Kenkey with fried fish, shrimps, meko (scotch bonnet salsa) and shito. Most of the time, the fish is fried to help preserve it for longer but there is also a favourite method which takes the fish to a whole new level. Grilling, yes charcoal grilled fish is the ultimate process which takes the fish and Kenkey dish to a another level. When grilling, Ghanaians love to marinate with these spices: suya, onions, ginger and garlic, at least one of these would feature in the marinade. In Ghana we would charcoal grill the fish, this brings another dimension to the fish, the charred spice on the fish is just so yummy. Pair it with some meko and you'll be in heaven. 
I wanted to create this goodness with some fresh sardines and seafood I bought from the Asian market the other day. So I put all the lovely spices together and used this marinate the fish and seafood. As I didn't have a charcoal grill at the time, I used a combination of oven baking and grilling to achieve a similar effect. It came out really well. So below is the recipe, try it out and don't forget to leave a feedback.

  • 4 Medium Size Sardines (gutted and cleaned)
  • 6 Small Octopus (cleaned)
  • 10 Shrimps (hard shell shrimps)
  • 2 Tbsp Suya (Kyinkyinga) Powder 
  • 1 Tsp Black Pepper
  • 1 Medium Size Onion (sliced)
  • 3 Cloves of Garlic (grated)
  • Thumb Size Fresh Finger (grated)
  • 1 Tsp Crayfish Powder or Maggie Cube
  • Salt to taste
  • 1 Tbsp Olive Oil 

1. Cut slits on both sides of the sardines and place in a baking tray. Add the octopus and shrimps, arranging them nicely in the tray.

2. In a separate bowl, mix together the oil, black pepper, grated garlic, grated ginger, 1 table spoon suya powder and the Maggie or crayfish powder. Add the salt to taste

3. Rub this mixture on the fish, octopus and shrimps. Ensure that slits in the sardines are filled with the spice mixture.
4. Now sprinkle the seafood with the other spoon of suya. Add the sliced onions.

5. Place in a preheated oven at 200oC.
6. Let is bake till it’s cooked. Drain a bit of the excess water if it is too much.
7. Now put it under a grill to get the char grill effect. Once it’s charred a bit, remove and serve warm.

8. Serve with scotch bonnet salsa and some kenkey, rice, banku or eba.

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