20. Togo, Africa
“Togo, a West African nation on the Gulf of Guinea, is known for its palm-lined beaches and hilltop villages. Koutammakou, inhabited by the Batammariba people, is a traditional settlement of fortresslike clay huts dating to the 17th century. In the capital, Lomé, are the multistory Grand Marché bazaar and the Fetish Market, offering traditional talismans and remedies relating to the vodun (voodoo) religion.” ― Google
“The official language is French, although it is not widely spoken outside of business and government. Widely spoken indigenous languages belong to the Niger-Congo language family and include Ewe in the south and Kabiye in the north.” -Britannica

The dishes we made:
African Peanut Stew (Mafe), Steamed Rice, Fried Green Plantains and Togolese-Style Grilled Chicken.

African Peanut Stew – Mafe      VERY, VERY Good!
Different versions of this stew are made in Togo, Mali, Nigeria, Ghana, Cameroon. In Cameroon it’s called Groundnut Soup.
The recurring ingredient is the peanuts (you can use peanut butter) and some form of protein like beef, lamb, chicken or fish.
Can be served with rice, couscous or polenta.
Also, serve with some fried plantains on the side if you can.
You can also freeze it very well!

2 tablespoons vegetable oil
1 large onion - chopped
1 pound beef cut into 1-2 inch pieces
8 oz tomato sauce ¾ cup
1 teaspoon salt
½ cup natural peanut butter
2 teaspoons chicken bouillon powder
4 cloves garlic - minced
1 cup sweet potatoes peeled and chopped into 1 inch pieces
½ cup carrots chopped into 1-inch pieces
1 habanero pepper or Pinch of Cayenne Pepper

Sauté chopped onions, ~ 5 minutes.
Add the beef, tomato sauce, four cups of water, salt and bouillon powder.
Bring everything to a boil then reduce the heat and let them simmer.
Add the garlic and the peanut butter and stir well.
Let it simmer for 5 minutes.
Add the sweet potatoes and carrots.
Cut the habanero pepper or a pinch of cayenne.
Cover and let it simmer for 10-15 minutes until the sweet potato is tender when pierced with a fork.
Remove the habanero pepper and discard if used.
Serve warm over rice with fried green plantains.

 

 

 

Togolese Style Grilled Chicken   VERY, VERY, VERY Good!
Togolese style grilled chicken using the holy trinity of ginger, garlic and onions with a touch of palm oil.
The palm oil adds a unique smoky flavor.

Chicken
1-2 tablespoons ginger
3 cloves garlic
1/2 onion
petite bell AKA kpakoshito/ scotch bonnet/ any pepper for heat
1 tablespoon palm oil
1 tablespoon lemon juice
1/2 teaspoon salt or as required

Puree or blend all the marinade ingredients together (ginger, garlic, onion, pepper, palm oil, lemon juice and salt).
Wash the chicken and pat dry.
Pour the marinade over the chicken and marinate for at least an hour or overnight.
Heat up the grill, (no need to oil or grease the grill since the marinade has oil).
Arrange the chicken on the grill and grill on both sides till cooked through.
Serve with any dish of choice.