Editing Kebab (section)

====West Africa====
''[[Suya]]'' is a spicy kebab which is a popular food item in West Africa that originated in [[Nigeria]].<ref name="Culture Trip">{{cite web | url=https://theculturetrip.com/africa/nigeria/articles/a-brief-history-of-suya-west-africas-answer-to-shish-kebab | author=Fareeda Abdulkareem | title=A Brief History of Suya, West Africa's Answer to Shish Kebab | publisher=Culture Trip |date=23 February 2017 | access-date=24 August 2021}}</ref><ref name=Eke-2013>{{cite web|last=EKE, IRABOR, OKOYE|title=THE MICROBIAL STATUS OF COMMERCIAL 'SUYA' MEAT PRODUCTS IN EKPOMA, EDO, NIGERIA|url=http://www.arpjournals.com/docs/IJCR/IJCR%20volume%202%20issue%201/Paper%204.Eke%20et%20al.,%20IJCR.doc%202013%20vol%202.doc%20issue%2011.pdf|website=International Journal of Community Research|access-date=5 April 2014|display-authors=etal|archive-date=24 September 2021|archive-url=https://web.archive.org/web/20210924221858/http://www.arpjournals.com/docs/IJCR/IJCR%20volume%202%20issue%201/Paper%204.Eke%20et%20al.,%20IJCR.doc%202013%20vol%202.doc%20issue%2011.pdf|url-status=dead}}</ref> It is traditionally prepared by the [[Hausa people]] of [[Nigeria]], [[Cameroon]], [[Niger]], [[Ghana]] and some parts of Sudan (where it is called ''agashe'').

''[[Kyinkyinga]]'' is common and popular in [[West Africa]].<ref name="Raichlen 2015">{{cite book | last=Raichlen | first=S. | title=Planet Barbecue!: 309 Recipes, 60 Countries | publisher=Workman Publishing Company | year=2015 | isbn=978-0-7611-6447-0 | url=https://books.google.com/books?id=yQEsCwAAQBAJ&pg=PA38 | access-date=23 May 2016 | page=38}}</ref><ref name="Raichlen Fink 2008">{{cite book | last1=Raichlen | first1=S. | last2=Fink | first2=B. | title=The Barbecue! Bible | publisher=Workman Pub. | year=2008 | isbn=978-0-7611-4943-9 | url=https://books.google.com/books?id=JWoOI6MASqwC&pg=PA157 | access-date=23 May 2016 | pages=157–158}}</ref> It is a [[Ghanaian]] [[Dish (food)|dish]], very similar to or synonymous with the Hausa ''suya'' kebab, also known as ''sooya, tsinga, chichinga, tsire agashi, chachanga'' or ''tankora''.<ref name="Osseo-Asare 2005">{{Cite book |title=Food culture in sub-Saharan Africa |last=Osseo-Asare |first=Fran |date=2005 |publisher=Greenwood Press |pages=41 |oclc=58527114}}</ref><ref name="Dako 2003">{{Cite book |title=Ghanaianisms : a glossary |last=Dako |first=Kari |date=2003 |publisher=Ghana Universities Press |isbn=9789964303013 |location=Accra |pages=59, 201 |oclc=53432897}}</ref><ref name="Adjonyoh 2017">{{Cite book |title=Zoe's Ghana Kitchen |last=Adjonyoh |first=Zoe |author-link=Zoe Adjonyoh|publisher=Hachette |year=2017 |isbn=9781784721985 |location=UK}}</ref>