The blended onion and pepper marinade is a purely domedo technique of roasting pork in Ghana. The wet marinade gives the pork a stewy tastes that can be eaten with staples such as fried yam. The addition of suya to roast pork is not traditional. This is mainly becouse pork is traditionally a no no in the Moslem communities who gave the world suya spice.
1kg pork belly
3-5 table spoons of chichinga (suya) spices
1 large onion
2 scotch bonnet peppers or similar
1/2 to 1 cup of water
Salt to taste
Garlic, rosemary, thyme (optional)
1Blend the onion and the peppers to create a marinade. Add water if required to help in the blending.
2Pour the blend into a bowl, add salt, olive oil and stir in the chichinga spice.
3Put the pork on a baking tray.
4Pour the marinade onto the pork or rub it on the pork leaving any excess on the baking tray.
5Sprinkle spices of your choice on the pork (optional)
6Pre-heat the oven
7Roast the pork in the oven for 2:40 minutes at medium heat basting regularly
8Turn up the heat to high in the last half hour to give you that chargrilled look and tastes on the top of the pork belly