Prestige Bird · Charcoal-Grilled Khebab
Grilled Guinea Fowl (Akonfem)
Photo: Sir Amugi / Wikimedia Commons · CC BY-SA 4.0
Guinea fowl outranks chicken in status across the north — it's the bird served at weddings, funerals, and to honored guests, and Tamale's khebab vendors rub it in the same peanut-and-chili spice used on chichinga skewers.
Whole guinea fowl or bone-in pieces are rubbed with a dry mix of ground peanuts, ginger, and chili, then slow-grilled over charcoal until the skin blisters. Sold whole or by the piece from evening roadside grills across the city.
Why it's made this way: Guinea fowl are raised extensively in the savanna around Tamale, and grilling them with the region's signature khebab spice has made it the north's answer to the south's suya and chichinga.
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