Category: Togolese cuisine

Togolese cuisine

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Paprika-Yogurt Baked Chicken

Paprika-Yogurt Baked Chicken

1 chicken cut in pieces

3 Tbsp vegetable oil

1 teaspoon cayenne

1 Tbsp sweet paprika

1 cup plain yogurt 

4 Tbsp garlic

2 Tbsp ginger

1 teaspoon salt

Put pieces of the chicken in a zip-lock bags, and add the marinade. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.

Turn the bags and knead the marinating chicken once or twice while it’s in the refrigerator.

When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. 

Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 25 to 30 minutes, or until slightly charred on the second side. Poke one with a skewer to make sure the juices run clear.

Remove the chicken to a warm platter and serve 

 

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Peas with liver and mustard

Peas with liver and mustard

10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)

1 onion, thinly sliced

0.5 kg livers

1 tablespoon garlic

1 teaspoon ginger

1/4 cup butter (or oil), divided

3 tablespoon mustard

Salt to taste 

In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.

Add the pea and cook for 3 mins and salt to taste.

 

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Akpan with Yebessessi

Akpan with Yebessessi

1 cup Fermented cornflour

1 cup cold water

3 cup hot water

Mix the cold water and the cornflour. Mix well until lump free.

Pour the cornflour into the boiling water.

cook for 5 mins or until thickened 

1 Big fish (1 tablespoon ginger,3 cloves garlic,1 bouillon cube, Salt to taste)

3 peppers

10 tomatoes

1 onion

1 cube

Salt to taste

Season and fry the fish in hot oil.

Remove when it’s cooked.

Crush the pepper, 5 tomatoes and 1/2 onion

Add cube taste and add salt if necessary.

Cut the 1/2 onion and 3 tomato very finely and add it to the Yebessessi

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Okra Soup

Okra Soup

1 small onion

2 tomatoes

2 hot pepper

1 cup palm oil

Cooked Assorted meat, crab, shrimp and fish – I used a combination of turkey, crab, prawns 

6 cups chopped okra

6 cups meat stock or water

Blended seasoning (1 Onions, 1 clove, 1 allspice whole, 1 cloves of garlic, 1 tablespoon ginger, 1 cube )

1 lahoin (Salted fish)

Pinch of baking soda

 

In a large pot on medium heat, add in palm oil. Add onion and the tomato. Add the blended seasoning, lahoin and cook for 2 mins

 

Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 4 minutes.

Stir in chopped okra, Pinch of baking soda and cook for 10 min mins. 

Add the hot pepper and cook for another 3 minutes. Remove from heat immediately.

Serve with Akoumè

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Ayimolou || Rice and beans

 

Ayimolou || Rice and beans

Ayimolou

  • 2 cup Black eyed Beans
  • 4 cup Jasmine rice
  • 1 teaspoon Potash or Akaun (Optional)
  • 1/2 onion
  • 3 tablespoon oil
  • Salt to taste

Tomato stew

  • 5 Tomato (purée)
  • 1 can Tomato (8oz)
  • 3 tablespoons ginger
  • 3 tablespoons garlic
  • 10 red chilies (optional)
  • 3 large Red Onions
  • 3 cup oil
  • 1 cube
  • Pinch of baking soda
  • 1 cup Doevi or smoked shrimp blended
  • Salt and pepper to taste.
  1. Remove unwanted particles and wash beans and soak beans overnight to reduce the cooking time.
  2. Boil beans in a large saucepan with enough water and the Potash.
  3. Wash rice, drain water and add it to the cooked bean with the onion and oil. (follow the instruction for the manufacturer for the Yasmine rice)
  4. Add salt and stir, leave to cook whiles frequently checking to ensure desired texture.
  5. Add the blended onion to a saucepan, and cook for 10 min until the water evaporates.
  6. Add the oil and fry for 10 mins and add the tomato paste.
  7. Cook for 5 min and add the blended tomato, ginger and garlic. Reduce the heat to a low setting and cook for 25 minutes, by which time the sauce has reduced by half.
  8. Add the baking soda, doevi, cube and the red chili pepper.
  9. Cook for another 15 min

 

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Placali recipe

Placali recipe

Placali is an Ivorian fermented cassava paste (yucca) also consumed in Togo (Agbélimakoumè). Cassava is a root tuber, rich in starch and has a nutty flavor. Cassava is an important source of carbohydrates and also provides a small amount of fiber, vitamins and minerals.
When I went to Ivory Coast, I was blown away by Ivorian cuisine. In addition to Placali, cassava is also used for Attiéké, tapioca and gari.

Put the crushed cassava in a saucepan, add a little water and mix until the consistency is liquid, then set aside.
Before cooking remove the water that has been formed on the top of the casserole. The more water you keep, the more Placali will be soft.
Put the saucepan on the heat and cook while turning using until the mixture becomes compact.
Put the rest in a saucepan. Heat over low heat by turning constantly with a spatula without pause until the dough thins and begins to get more compact turn energetically. Cook for 5 ~ 10 min (or until the dough does not thigh)
Placali can be enjoyed with Seed Sauce, Okra or Kpala.

Chop the tip and tail of the cassava root. Using a sharp knife, carefully cut the entire length of the cassava. Peel the brown skin and the thick white layer. Once the root is peeled, cut it into pieces, wash, grate and crush the cassava. If the crushed cassava contains a lot of fiber sieving.

Transfer the crushed cassava to a bowl, cover and let ferment for 2 days.

Put the crushed cassava in a saucepan, add a little water and mix until the consistency is liquid, then set aside.
Before cooking remove the water that has been formed on the top of the casserole. The more water you keep, the more Placali will be soft.
Put the saucepan on the heat and cook while turning using until the mixture becomes compact.

Put the rest in a saucepan. Heat over low heat by turning constantly with a spatula without pause until the dough thins and begins to get more compact turn energetically. Cook for 5 ~ 10 min (or until the dough does not thigh)

Placali can be enjoyed with Palm nut soup, Okra or Kpala

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Perfectly Baked Tilapia

Perfectly Baked Tilapia 

The secrets of a good braised tilapia are the cleaning and seasoning of tilapia. Cleaning the tilapia is quite simple, although it is not always pleasant.

3 tilapia

2 allspice 

2 cloves

7-10 cloves of garlic

1 teaspoon mustard

1 teaspoon mustard grain

1 cube

1/4 cup oil

Salt

 

 

Clean the fish:

Use a dull knife or spoon to remove the scales on both sides

Make a small hole on the belly of the fish and use your fingers or a dull spoon to scoop out the fish’s innards and don’t miss dark kidney in the back or some strands of innards along the walls

Clean the inside of the head of the fish.

Remove a dorsal fin by pulling firmly from tail to head.

Rinse the fish off, inside and out, in cool water with vinegar (or Lemon Juice) to remove any slim or bad odor of the fish.

Season the fish with 2 allspice, 2 cloves, 7-10 cloves of garlic, 1 teaspoon mustard, 1 teaspoon mustard grain, 1 cube, 1/4 cup oil and Salt. Marinate in refrigerator for up to 24 hours

 

Make three-four diagonal cuts on each side of the fish, all the way to the right across the bone. 

Preheat the oven to 200°C (fan 180°C/400°F/gas 6).

Bake for 20-30 minutes on each side or until the thickest part flakes easily when tested with a knife.

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Fried Chicken Feet

Fried Chicken Feet

10 Chicken Feet

4 cloves of garlic

1 teaspoon ginger

1 bouillon cube

Salt

Clean the chicken feet (remove claws)

 

Slow cook the chicken feet for about 1 hours in a little fat or lard until they feel soft and flexible to the touch.

Set fryer to 350°F and drop in the precooked and declawed feet. Be sure to keep fryer covered while the chicken feet give off any remaining water

Once golden brown, pull feet from the fryer and place in a mixing bowl or plate lined with paper towels to drain off excess oil.

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Dja || M’gbagba (Tomato stew)

Dja || M’gbagba

10 large tomatoes

2 big onions

2 ground garlic

3 tablespoons fresh ground ginger

3 tablespoons dried shrimp powder

1 ~ 3 West Indian peppers or 5 gboyébssé

4 teaspoon tomato paste

salt pepper

potash (pea size)

1 cube

1cup oil

Heat the oil and fry the onion for 2 minutes.

Add the canned tomato and cook for 5 minutes

Add tomato, seasoning broth, pepper, chili, dried shrimp powder, garlic, ginger, potash and fry for another 10 minutes. 

Cook slowly until onions are tender and add the pepper…

Serve your little onion sauce with your main dish. 

Enjoy your meal!

 

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West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

3 large overly ripe bananas

1 cup all purpose flour

2 teaspoons baking powder

¾ teaspoon salt or more adjust to suit preference

1 teaspoon garlic

½ teaspoon ginger

1 tablespoon paprika

1/2 -1 teaspoon cayenne pepper (depending on your tolerance level

Mash plantains with a potato masher or spoon until puree or use a food processor to blend.

In a medium bowl add flour, baking powder, salt, garlic, paprika, ginger, cayenne pepper to the mashed plantains. 

Adjust seasonings.

Let rest for 1 hour

Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls or use spoon to scoop it out.
Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees

Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).

Remove from the pan with a slotted spoon and set aside.

You may drain on paper napkin to remove any excess oil