Togo 2017 Recipes
Togolese cuisine includes many chicken and poultry dishes. However, this Grilled Togo Chicken is perhaps the easiest, most straightforward Togolese method of preparing chicken. You simply marinate some chicken pieces in a mixture of salt, pepper, cayenne, ginger, garlic, and red palm oil.
10 pieces of chicken (legs and thighs or breasts, bone-in and skins on)
2 T freshly grated ginger root
8-10 large cloves garlic, peeled and crushed
1 very large onion, peeled and sliced into thick rings
2 T. red palm oil (a must have ingredient, no other oil will give the unique Grilled Togo Chicken flavor)
Salt and black pepper, to taste
Cayenne pepper, to taste
1. In a mixing bowl, combine the salt, both peppers, garlic, ginger, and red palm oil. This is your seasoning marinade.
2. Place the chicken pieces in a very large mixing bowl, then pour the marinade over them. Toss and rub the pieces, making sure they are all well covered all over.
3. Cover the bowl (or, if you have a large 1 gallon sized Ziploc bag, put the chicken and marinade in it and zip it locked up tight – this is even better) and allow it to sit and marinate for at least an hour. Longer is better, and overnight is best.
4. Grilled Togo Chicken is traditionally grilled, and that is definitely my favorite way to prepare it. But you can also roast the chicken in an oven, preheated to 450 degrees Fahrenheit. If using the traditional, grilling method, have the coals or flame at medium-high temperatures.
5. Grill (or roast) the chicken, basting occasionally with the extra marinade, turning the pieces over once. Cook until the skins are a rich, deep golden (almost blackened) color, and the juices run clear. On my grill, this takes about 30 to 35 minutes, but on your grill (or oven) it make take a bit more or less time. (Note: if you are using breast meat, the cooking time will be less – do not overcook, or the meat will get dry and not nearly as tasty)
6. When the chicken is nearly getting done, toss the onion rings on the grill.
Serve your Grilled Togo Chicken with the grilled onion rings, sliced fresh tomatoes, and some Togolese Djenkoume (Togolese tomato-cornmeal cakes).
Djenkoume (Togolese tomato-cornmeal cakes) are the perfect and traditional accompaniment to many dishes found in Togolese cuisine.
2 cups cornmeal
4 large cloves garlic, peeled and crushed
1 tsp. freshly grated ginger root
1 medium-sized onion, peeled and minced
2 tbsp. red palm oil (a must have ingredient, no other oil will match this rich, West African flavor)
15 oz. canned chopped tomatoes
2 tbsp. canned tomato paste
Salt and pepper, to taste
4 cups chicken broth (vegans can substitute vegetable broth)
1. Sauté the garlic, ginger, and onion in the red palm oil over medium-high flame until softened and fragrant.
2. Add and stir in the tomatoes and tomato paste, adjust the heat to a gentle simmer and cook the mixture about 15 minutes, until a thick sauce forms. This breaks down the tomatoes and melds all the flavors together. Remove 1 cup of the mixture and reserve to serve as a dipping sauce.
3. Now pour the chicken stock into the remaining seasoned tomato sauce mixture, and then gradually whisk in the cornmeal. Keep whisking while slowly adding in the meal, until it is all incorporated and the mixture is very smooth.
4. Simmer the mixture for about 10 minutes, until nicely thickened. The cornmeal will be speckled with bits of onion and tomato. Form into cakes to serve.
5. Serve your Djenkoume while nice and hot. Goes great with most any West African meal, but try serving with grilled meats, like Grilled Togo Chicken – fabulously delicious!
25g (1oz) butter
6 bananas, peeled and finely chopped
Pinch of turmeric powder
1. Pre-heat oven to 180c(350f) or gas mark 4
2. Melt butter in a flameproof dish and add prepared ingredients. Stir over gentle heat for 1 minute.
3. Cover closely with lid or tin foil and cook in center of oven for about 30 minutes, or until bananas are cooked through.