West Africa · Street food
Brochettes au Kankankan (Grilled Meat Skewers with Chili-Peanut Dust)
Tender beef ribbons grilled over roaring hardwood charcoal and heavily dredged in fiery, fragrant spiced peanut powder.
The story
Across nocturnal roadside stalls in Conakry and Kankan, dibiteries smoke with the intense aroma of beef sizzling over open embers. Malinké and Fula grillmasters masterfully fold long ribbons of beef onto skewers before blanketing them with Kankankan spice. The true secret of authentic Kankankan lies in using defatted peanut cake (kuli-kuli), which absorbs the meat juices without scorching or turning greasy over the coals.
Cook this next
Bolo (Spiced Banana and Rice Flour Fritters)
Crispy golden street-side fritters with a melting center of caramelized overripe bananas, aromatic grains of selim, and rice flour.
Kankankan (Dry Roasted Peanut, Maggi, and Spiced Pepper Blend)
Pungent, nutty Guinean barbecue spice rub crafted from defatted peanuts, grains of Selim, and hot chili.
Bari (Fonio Porridge with Curdled Fresh Milk)
Ancient steamed fonio grains served in a warm bath of curdled farm-fresh milk, aromatic clarified butter, and raw honey.
Caldou (Poached Fish and Tangy Lime Broth)
A vibrant coastal Susu broth of fresh sea bass poached gently in an aromatic, lime-infused tomato and fermented fish nectar.