Typical Togolese dishes...?!
Can you tell me some of the foods eaten in Togo, both the traditional and more modern ones?
Snacks too?
Thanks .. and merry christmas!!
Answers: Any people from Togo on here?
Can you tell me some of the foods eaten in Togo, both the traditional and more modern ones?
Snacks too?
Thanks .. and merry christmas!!
Togolese Couscous in Peanut Sauce
Origin: Togo Period: Traditional
Ingredients
3 garlic cloves, minced
1 chicken bouillon cube
1/2 tsp ground ginger
1/4 tsp freshly-grated ginger
450g chicken legs and thighs
1 large tomato, blanched, peeled, de-seeded and coarsely chopped
1 medium onion, coarsely chopped
550ml chicken stock
2 tbsp groundnut oil
1 tbsp tomato paste
4 tbsp smooth peanut butter
1 tsp salt
200g couscous
120g salted dry-roasted peanuts
4 spring onions, thinly sliced (for garnish)
Mix together the garlic, crushed bouillon cube, ground ginger and pepper and use to coat the chicken. Set aside and allow to marinate.
Combine the tomato, onion and 250ml chicken stock in a blender and render to a smooth paste then set aside.
Heat 2 tbsp oil in a large casserole dish and cook the chicken in this until browned on all sides. Add the tomato mixture and cook, covered until the sauce comes to a low boil (about 5 minutes). Stir-in the tomato paste and peanut butter then reduce the heat to medium and continue cooking, covered, until the chicken becomes tender (about 45 minutes). Dilute the sauce with a little water if it becomes too thick then season with half the salt.
Place the couscous in a baking dish and bring the remaining chicken broth to a boil. Add salt and the remaining oil then pour over the couscous. Stir to mix then cover tightly with foil and place in an oven pre-heated 10 160°C and allow to cook for 15 minutes.
Remove from the oven, fluff with a fork and place in the centre of a serving plate. Surround with the chicken and top with the peanut sauce. Garnish with the sliced spring onions and serve.
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TOGOLESE FUFU:
Ingredients:
2-1/4 lbs. yams, peeled and chopped
1 tsp. butter
salt and pepper, to taste
Instructions:
Place yams in large pot. Cover with water and bring to a boil. Cook over moderate heat for about 25-30 minutes, or until yams are soft. Cool under running cold water. Place yams, butter, and salt and pepper to taste in a large bowl. Mash vigorously and thoroughly. Shape into small or medium-size balls. Use right away. Add to soups or stews or serve with dipping sauce.