Category: Recipe

Recipe

Posted on by — Leave a comment

Stewed Okra and Tomatoes

 

Stewed Okra and Tomatoes

  • 25 Okra (a medium size)
  • 1 onion (chopped)
  • A pinch of baking soda
  • 4 pepper
  • 1 green bell pepper
  • 2 tablespoon canola oil
  • 3 to mato
  • The meat of your choice (I used fried chicken and smoked fish together)
  • 1 tablespoon tomato paste
  • 1/2 sliced onion
  • 1 tablespoon ginger
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste
  1. Slice the okra and set aside in a bowl
  2. Blend together1/2 sliced onion, 1 tablespoon ginger and 2 tablespoon garlic and set aside
  3. Boil 2+1/2 cups of water and add a pinch of baking soda
  4. Add the sliced okra and 1/2 onion (sliced)
  5. Mix together 1/2 cup stock and 1 cube
  6. Add the pepper, the bell pepper, and the mixture of 1/2 cup stock and 1 cubecook for 3 mins and set aside
  7. In another saucepan, bring the canola oil and the tomato puree to a boil.
  8. Add a tablespoon of tomato paste and the blended spices
  9. Add 1 cube, fried chicken, smoked fish, pinch of baking soda, the remaining onion . Cook for 5 mins
  10. Also add some chicken stock to get the desired consistency
  11. Add the okra, mix well and cook for another 5 mins

Posted on by — 2 Comments

Degue Milk

 

Degue Milk

  • 250 g of Deguë grains
  • 1 tablespoon of butter
  • 500 ml of yogurt
  • 200 ml of heavy cream
  • Sugar (to taste)
  • 1 sachet of vanilla sugar
  • 1 teaspoon of nutmeg syrup
  • 1 concentrated milk
  1. Add the degue to boiling water, turn off the stove and let stand 20 minutes.
  2. Add the butter so that it is soft before removing.
  3. Then let cool completely.
  4. Mix the yogurt with the cream, the sugar, the vanilla sugar, the nutmeg and add the box of milk and mix well.
  5. Then add the already cooled degue grains in this milk mixture.
  6. Refrigerate a few hours before serving.
  7. Have a good meal!

Posted on by — Leave a comment

Alloco and Tomato stew

 

Alloco and Tomato stew

For alloco

  • 3 ripe plantains
  • A little salt
  • Oil for frying

For the tomato stew:

  • 3 peppers
  • ½ of an onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 teaspoon of concentrated tomato
  • 2 to matoes
  • 1 tablespoon oil
  • ½ cubic broth (Maggi, optional)
  • Salt and pepper
  • ½ cup of water
  1. Peel and cut the plantains in cubes.
  2. Then salt the bananas.
  3. Heat the oil in a large skillet and fry the plantain until each side is golden brown.
  4. Remove and place them in a paper towel to absorb the excess oil.

The tomato stew:

  1. Heat the oil just a little and add the sliced the onion.
  2. Add the concentrated tomato
  3. Add the tomato puree and garlic
  4. Add the cube, chicken and a pinch of baking soda
  5. Cook for 10 minutes over low heat.
  6. Now serve your fried bananas with the tomato stew.
  7. Enjoy your meal!

Posted on by — Leave a comment

Presentation of Togolese cuisine

Presentation of Togolese cuisine

In contact with the foreign culture we have integrated into our diet, dishes such as attieke, bissap, couscous … as our mothers say “Knowledge, like fire, looking for the neighbor”. I will even surprise you by adding custard cake, pancakes …

The Togolese cuisine is really influenced by external inputs (sausages, adokougbi or turkey rump, Moulinex electric …). We are visibly less physical and we consume non-organic to affirm a “luxury” (go to the supermarket while we have fresh produce in the market), let our children in front of the TV or the computer all day ( instead of pushing them to play sports …), pay for meat and fish in the “fridge” (body lift) instead of raising or paying for it. For example, hens are less stressed and eat in their natural environment when raised in the wild. The obvious consequence of a poor diet is the increase in the rate of obesity. And people are proud to say that my child is plump (evi gne be lan me the kid my gnon). Respect the environment, trust nature: Eating organic means providing quality food to humans and animals, ensuring non-polluting conditions of cultivation and breeding that respect animal welfare and animal welfare. ecosystems. To eat organic is to support a sustainable, modern agriculture, whose production techniques preserve the fertility of the land (green manures, rotation of crops), respect the environment and animals (living space, healthy food, … ). To eat organic in the USA !!! you have to be rich !!! What are still in Togo should know how lucky, and enjoy it. It is also possible to burn calories by crushing with a traditional mill and walking a lot …

Regardless of your coordinates on the globe, you must eat healthy to keep fit and health. In terms of food, the excesses are as harmful as the deprivations, especially the quantity must ally with the quality. Meals should be varied and all categories of food represented. Eat a lot of fruits and vegetables, simply because they are rich in vitamins, minerals, fiber and water. The vitamins contained in fruits and vegetables are vitamin C, provitamin A or beta-carotene. Eat at fixed times. Otherwise you risk not to satisfy the needs, but to make a calorie overload. It is therefore necessary to eat at regular hours, 3 or 4 times a day.

For the proper functioning of the body, to chase toxins, to fill up with minerals … you must drink 1.5 l of water, not to mention tea, coffee, herbal teas to hydrate you.

Regular physical activity is essential, to maintain the shape, but also to preserve one’s health, to improve one’s mind. To push the children to play in the course, this allows them to divert themselves but also to burn the calories. Do not bother, as soon as you have a moment, move, put the music dance (I recommend kamou- Togolese dance is a good exercise) walk, do small exercises.

NB: this directory does not contain the imported dishes and will be extended with the suggestions of the readers.

The entrees
Avocado salad

Green leaf salad

The homemade mayonnaise

The sauces :
Agbanme dessi: tomato sauce and change of name according to the meat used: for example for mutton the sauce is called gbolan dessi or sheep sauce, beef (gnilan dessi or beef sauce), agouti (holan dessi or sauce agouti), fresh fish (Lan Moumou Dessi or fresh fish sauce)

Fetri dessi (okra sauce).

fufussi he (sauce without tomato or white sauce with fufu)

Gboma dessi. (Aloma, Gbekui, Kotonbli, Makani, Fontete, Etrson)

ADEME.

Kodoyor.

Djasse.

Mawusse.

Yébésséssi

Gnato

Fontete

M gbagba (frying)

Yebesse fionfion

Hounbli

azin dessi (peanut sauce)

Fufu Dessi

Dekou dessi (seed sauce)

The barbecues :
Hanvidokpome (roast piglet).

Chicken grill

Akpesse

Braised fish

Bloumevi

Tchintchinga

Tchintchinga packed

Apart from grilling, we also eat kanlanmi (fried fish) or elantoto (boiled and fried meat). The filleting is either consumed as appetizers (no one draws me) or accompanied yébésséssi (most of the time), frying …

Pasta (The basis of the Togolese diet)
The corn paste and its different preparations: – Éwokumé (flour cooked in water). -Djemkume (flour cooked in a tomato sauce) .- Emakumé (corn flour fermented without sound) .- Com (flour complete fermented corn, molded in corn leaves) .- Ablo (slightly sweet, steamed ) -Akpan

Epo kome

Telibo

Moloukome (rice paste)

Adowè (bean puree)

Pinon (red and white)

Fufu (yam, cassava and plantain)

Nb: most pasta comes with sauces (spicy).

Boiled (zogbon):
zogbon mash (rice porridge)

Aklui zogbon

Coco

Gougoube

Alangban porridge

Tapioca

Akassan

Efio zonzon

Galidossi

The donuts:
Gaou

Banana fritters (“klako”)

Ahawoe

Botokoin

Dough

Other:
Timbani

Rice with fat

Fonio couscous

Ayimolou

Yèkè Yèkè

Mashed azinkokoui

Stew (sweet potato djeteba, yam teba)

Galifoto

Kolonto

Rotten milk

Bli koloe

Atchomon

Grated coconut

Ahayué

Peanut grid

koliko

Klui klui

Doyi

Veyi (bean)

Concacada

Cheese (traditional)

Azi kokui

Kpedji gaou

Kponon or bread (souclé or edje)

Plantain banana chips

Togolese drinks:
Sodabi.

Tchoukoutou.

Deha.

TchapkaloFruit juice

Alangban

Ginger juice

Tamarind

Lemon

liha

Adidoyo

We will develop this repertoire together because cooking is not universal. A very simple example is cooking rice, so far I know three different techniques, for slightly different results. Giving a fixed measure of ingredients is the biggest challenge but we will overcome it. As stated in “Introduction to Togolese cuisine”, Togolese cuisine is acquired by helping the elders in the kitchen “The school of life has no holidays” at home the kitchen no longer have. This is why the measurements are assimilated automatically with time, we “weigh” with the eyes. At the market there are measures for maize, oil … but in the kitchen we adjust with the eyes. “Whoever observes nothing learns nothing.”

The result is very important: “No artifice in cooking to disguise food without taste.” The taste, the smell and the presentation are important as in all the gastronomies. The Togolese dishes especially sauces have a cooking time of 120 to 180 min (the product we bring back from the market to the product served). It is therefore necessary to be very patient “slowly but surely because patience is a path of gold”.

A good kitchen, a good household is the trophy of any Togolese woman from which come the proverbs “In the kitchen and at home, we know what a woman is worth” and “The more women there are in the kitchen, the more soup is good. “Whatever the profession of the woman is a pleasure, a joy to see her family happy around a good meal after a long day.

Posted on by — Leave a comment

Yebessessi – Moyo with Sardine

 

Yebessessi – Moyo with Sardine

  • 3 peppers
  • 4 to matoes
  • 1 onion
  • 1 cube
  • 1 sardine
  • Salt to taste
  1. Crush the pepper, 3 tomatoes and 1/2 onion
  2. Add cube taste and add salt if necessary.
  3. Drain and add the sardine
  4. Cut the 1/2 onion and 1 tomato very finely and add it to the Yebessessi
  5. Serve with Akoume, ably, Akpan or Koliko

Posted on by — Leave a comment

Jollof rice with Whole Fried Chicken

This is one of my mom’s recipes and it was inspired by the Senegalese Thiébou guinar. But this is not Thiébou guinar because it does not have 2 keys ingredients (guedj and yet). The jollof rice is enjoyed in Togo, Benin, Ivory Coast, Senegal, Ghana, and Nigeria… This recipe is perfect for the parties and will allow you to impress your guest easily. The condiments are blended and then fried in peanut oil. Then we wet with water depending on the amount of rice to cook and the desired appearance for rice. The rice is cooked in this sauce, which gives it a specific color according to the quantity and type of tomato used (concentrated and fresh) with the vegetables of your choice. In this recipe, I used broken rice but jasmine or basmati rice is just perfect for this recipe. The rice is then served with vegetables and chicken.

Jollof rice with Whole Fried Chicken

  • 2 chicken (8 cloves garlic, 2 tablespoons ginger, bay leaf, 1 teaspoon pepper)
  • 4 tbsp tomato paste
  • 2 cubes
  • 3 large fresh tomatoes
  • 1 big onions
  • A red pepper
  • 3 large glasses of rice
  • 1/4 cup of oil (optional)
  • 3 carrots
  • 1 Cabbage
  • A pinch of bicarbonate
  • Green pepper
  1. Wash the rice and put in a colander
  2. Clean the chicken and marinate with the spices, cube and salted to taste. Cook for 1 hour (30 minutes on each side) – Add enough water to cover the chicken at all time.
  3. Once chicken is cooked, remove broth and set aside
  4. Add 3 tomatoes, crushed onion, tomato paste and a pinch of baking soda and salt to taste. Cook for 5 minutes.
  5. Add vegetables, 4 cup water and bring to a boil. (Adjust the seasoning with cube and salt). Simmer pendant 15 min
  6. Using a perforated spoonful remove the vegetables
  7. Add chilli and rice and stir and cook over medium heat. As soon as there is more water evaporates cover with a plastic bag then the lid of the maronite. And reduce the fire.
  8. The grains of rice are peeled off each other when cooked
  9. Fry the chicken
  10. Serve hot in a large bowl with the vegetables and chicken; and crushed green pepper

Posted on by — Leave a comment

Salad Composed with Fish

Salad Composed with Fish

For the fish

  • 1 big fish
  • 1 onion (1/2 sliced)
  • 1 tablespoon ginger
  • 2 ~5 cloves
  • 2 ~5 whole all spice
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste

For the salad

  • 2 beets
  • 4 potatoes
  • 6 carrots
  • 3 to matoes
  • Mayonnaise
  • Parsley
  • 1 red onion
  • Salt pepper
  1. Blend the spices together and season the fish. Let rest in the fridge for 4 hours
  2. In a nonstick pan , cook on a medium heat for 35 mins or until the fish is cooked.
  3. Boil the beets and cut in cube
  4. Pell and cut the potatoes in cubes. Boil some water add a pinch of salt and the potatoes. Cook for 15 min or until tender.
  5. Peel the carrots and slice. Cook for 15 min or until tender.
  6. Slice the onion.
  7. Sliced the tomatoes
  8. Let everything cool down to room temperature
  9. In a serving plate, add the fish in the center and the veggies “beets, potatoes, carrots, tomato and onion”
  10. Cover the fish with the mayonnaise

Posted on by — Leave a comment

Attiéké with fish and alloco

Attiéké

Attiéké is a cassava side dish from the Ivory Coast cuisine. The dish is prepared from fermented cassava pulp that has been grated or granulated with a texture similar to that of couscous. In Ghana Attiéké is known as Akyeke. Attiéké is used with fish, Alloco, chicken, Kedjenou … Variant of Attiéké The Abgodjama is Attiéké whose grains are different from others in their sizes. The grains are large in size and this Attiéké generally made to be eaten by the lagoon people themselves is made from a variety of superior quality cassava. It is more expensive than other varieties and is often difficult to obtain. Attiéké petit grain is for trade and has relatively smaller grains than Abgodjama. This is the standard of Attiéké, this variety is available on the markets in large quantities and at low cost The Garba is composed of Attiéké (cassava semolina) and fried pieces of tuna accompanied by chopped fresh peppers and, depending on the variant, tomato and onion, all raised by a seasoning cube.

  • 3 cup dry Attiéké
  • 2 tablespoons of oil
  • 2 teaspoons salt
  • ¼ onion
  • 1/3 cup water
  • 4 fishes
  • 1 onion (1/2 sliced)
  • 1 tablespoon ginger
  • 2 ~5 cloves
  • 2 ~5 whole all spice
  • 2 tablespoon garlic
  • 1 cube
  • Salt to taste
  • 3-4 large ripe plantains
  • 1 onion
  • 2 tablespoons oil
  • 4 to matoes
  • 4 pepper
  • 1 salt according to your taste
  • 1 tablespoon cube

  1. Pour the dry Attiéké into a container,



  2. Add the water, oil, chopped onion and stir gently.

  3. Cover and let rest 5 to 8 minutes.
  4. Cook with steam 4 to 5 minutes while stirring , so that the grains do not attach, or steam for 3 to 4 minutes .

  5. Attiéké, which is eaten warm, is ready to be served.

  6. Make 2 incisions on each side of the fish

  7. Cover the fish with that mixture (onion, ginger, cloves, whole all spice, garlic, cube, Salt to taste) and fry until golden



  8. Peel the plantain, and cut in cubes



  9. Fried the plantain until golden brown

  10. Cut the onion in half, mince very finely and set aside in a bowl

  11. Cut the tomatoes in half and slice very thinly

  12. On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

  13. Add tomatoes, cube taste and add salt if necessary.

Posted on by — Leave a comment

Red Pinon (Gari Éba)

Pinon rouge

Gari is made from the roots of cassava, the gari is in the form of fine, white and crisp semolina.

  • 1/4 cup oil
  • 1/4 onion sliced
  • 2 tablespoons tomato paste
  • 2 to mato puree
  • 1 cube
  • 1 teaspoon garlic and ginger
  • chilli pepper to taste
  • Chicken stock
  • Gari
  1. On a medium heat, in a sauce pan and add the oil and onion.
  2. A the paste tomato, tomato, spices, cube, chilli and stock
  3. Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon),
  4. Arrange the pieces of meat on the Pinon, basting with a little cooking oil.
  5. Serve hot.

Posted on by — Leave a comment

Sorrel (Bissap) drink

Sorrel (Bissap) drink

Sorrel (Hibiscus sabdariffa) Sorrel has one of the highest levels of antioxidants of any widely available food. According to some studies, antioxidants enhance nitic oxide production in the body which reduces blood sugar, reduce cancer and oxidized lipids. Sorrel also exhibit activities against atherosclerosis, liver disease, cancer, diabetes and other metabolic syndromes. Sorrel harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. French (Oseille de Guinée, Hibiscus sabdariffa, Bissap, carcade ou Roselle) English (Sorrel and Rosella) Sorrel is a species of Hibiscus probably native to West Africa. In Trinidad and Tobago, Guyana, Antigua, Barbados, St. Lucia, Dominica, Grenada, and Jamaica sorrel drink is made from sepals of the roselle infused with cinnamon, cloves, bay leaves, ginger and rum or wine. In Nigeria, Mali, Senegal, The Gambia, Burkina Faso and Benin calyces are infused with mint leaves, dissolved menthol candy, and/or fruit flavors (pineapple). It often sold as popsicle. The Middle Eastern and Sudanese “Karkade” is a cold drink made by soaking the dried Karkade calyces in cold water overnight in a refrigerator with sugar and some lemon or lime juice added.

Sorrel (Bissap) drink

  • 2 cups dried red sorrel
  • 1 cinnamon stick
  • ¼ cup chopped ginger
  • 5 whole cloves
  • 5 whole allspice
  • 1 orange zest
  • Sugar to taste
  • Rum (optional)
  1. Bring all 4~10 cups water to a boil in saucepan.
  2. Add all the other ingredients except the sugar.

  3. Set aside overnight .

  4. When ready to serve sieve ingredients, with fine sieve and discard all particles. Reserve drink

  5. Add the sugar as needed, together with rum according to preference.

  6. Serve with ice or make suck suck out of it.