Elite life
Togo (Togloese Recipes)
Ingredients:
For the Akume:
450 g maize dough (made from ground maize and water)
120 g cassava dough (made from ground, fermented cassava and water)
600 ml water
1 tsp salt
For the Ademe Sauce:
250 g ademe (a native vegetable green, subsitute collard greens)
1 onion
1 Maggi cube
Salt and black pepper to taste
60 g salted fish
300 ml water
Palm oil
250 g beef
1 large smoked fish
4 crabs, optional
Cooking Instructions:
For the Akume: mix all the ingredients together in a saucepan and place on the stove. Stir gently with a wooden spoon until the mixture becomes firm and slightly grey. Add a little boiling water if the mixture is cooking too quickly. For the Ademe Saucde: Pour the water into a saucepan and bring to a boil. Add the greens, fish and chopped onion. Cook for five minutes before adding the smoked fish, meat, crab and Maggi cube. Season with salt and pepper and the palm oil. Cook for about 25 minutes and serve with the Akume.
Ingredients:
1 chicken, cut into serving pieces, browned by frying and seasoned
1 large onion, chopped
2 fresh tomatoes, finely chopped
1 small tin tomato paste
1 Maggi cube
240 g peanut butter
Salt and pepper to taste
600 ml water
Cooking Instructions:
Add the onion and water to a saucepan then add the peanut butter and tomato paste. Cook on gently heat until the oil form the peanut butter starts to come to the surface of the sauce. Add the chicken and cook for five minutes before adding the tomatoes and seasoning. Stir over a gentle heat and cook for about 25 minutes, or until the chicken is tender. Serve with FuFu.
Ingredients:
4 plantains
Cayenne pepper, to taste
Cooking Instructions:
Peel the plantains and sprinkle with the cayenne pepper then place either on a charcoal barbecue or under a grill. Cook until heated through and serve with any soup or stew.
Ingredients:
For the Sauce:
3 tbsp palm oil
550 g tomatoes, blanched, peeled, de-seeded and puréed
2 medium onions, minced
3 garlic cloves, minced
1.2 tsp finely-diced habanero chilli
1 tsp fresh ginger, minced
3 tbsp peanut butter
160 ml smoked prawns, finely minced
For the Oysters:
1 l plump oysters, shucked
250 ml fresh lemon juice
1 tsp garlic powder
360 ml flour
2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
Groundnut oil for deep frying
Lemon wedges to garnish
Cooking Instructions:
Heat the palm oil in a non-stick frying pan over low heat. Add the tomato purée and fry for about 10 minutes then add the onions, garlic, chilli and ginger and cook for 5 minutes further. Remove the pan from the heat and allow to cool for 10 minutes. Stir-in the peanut butter and add the smoked prawns just before serving. For the oysters: place the shellfish in a plastic bag and mix with the lemon juice and garlic powder. Toss to coat and allow to marinade for 15 minutes. Drain and reserve the oysters. Meanwhile combine the flour, cayenne pepper, salt and pepper in a bowl. Toss the oysters into the flour mixture and mix well. Deep fry the oysters in oil for 3–4 minutes then drain on paper towels. Serve 4 oysters per person, accompanied by a small ramekin of the chilli sauce and a lemon wedge.
Ingredients:
25 g butter
6 bananas, peeled and finely chopped
Pinch of turmeric
Cooking Instructions:
Melt the butter in a flame-proof dish and add all the ingredient. Stir over gentle heat for 1 minute then cover tightly with aluminium foil. Place in the centre of an oven pre-heated to 180°C and cook for 30 minutes, or until the bananas are cooked through.
Ingredients:
3 garlic cloves, minced
1 chicken bouillon cube
1/2 tsp ground ginger
1/4 tsp freshly-grated ginger
450 g chicken legs and thighs
1 large tomato, blanched, peeled, de-seeded and coarsely chopped
1 medium onion, coarsely chopped
550 ml chicken stock
2 tbsp groundnut oil
1 tbsp tomato paste
4 tbsp smooth peanut butter
1 tsp salt
200 g couscous
120 g salted dry-roasted peanuts
4 spring onions, thinly sliced, for garnish
Cooking Instructions:
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 to 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.
