Recently, I came across a recipe for Togolese grilled chicken. Togo is a very small country sandwiched between Ghana and Benin along the Gold Coast of Africa. The country has a very thin rectangular shape, with only thirty-two (32) miles of coastline and three hundred and twenty (320) miles of interior. Yet, there are thirty (30) different ethnic groups that can be found in that very small country. The indigenous groups include, among others, the Gurma and the Kwa. Other groups emigrated to this area, including the Ewe, Yoruba and Temba. All of these indigenous groups have contributed to the cuisine of Togo. In addition, as is with much of the African continent, there are European influences as well. In the case of Togo, those influences stem from periods of colonization by both Germany and France.
Yet, for me, this recipe evokes images of food stalls located near one of the markets in the country's capital of Lome, or perhaps a small restaurant in one of the interior cities, such as Kpele, Bassar or Dapaong. (Please note that I have never had the chance to visit Togo, so much of this is my own imagination and speculation.) Some small stall or restaurant where the aromas of grilled chicken - such as koklo meme - fill the air. The recipe for koklo meme is a traditional Togolese way to prepare chicken. They marinate drumsticks with ginger and garlic, as well as traditional spices, and then grill the chicken over an open flame until the skins are scorched and the juices run clear.
I was very intrigued by this recipe, so I decided to make it for my lunches. I made a couple of changes to the recipe. First, the recipe calls for red palm oil, which is traditionally used to make this dish. I have a source for red palm oil, which is a small local African market. However, that market was not open when I tried to buy the oil. So, I used a substitute - vegetable oil. Better substitutes could be rapeseed oil or sunflower oil; however, regardless, the substitutes lack the one thing that red palm oil can provide for the dish - a slight reddish hue. I added some cayenne pepper, but it is no substitute for the red color. The other change I did was to take the skin off the drumsticks. While this is not the traditional way to prepare the dish, it did make it slightly healthier, which is something that I need to do more of with my cooking.
In the end, this recipe did fulfill my visions of a possible Togolese street food. They also provided some very tasty lunches for the week. If only I had made some Jollof Rice to go with it. I guess I always need something to improve on when I return to recipes like this one. Until next time ...
TOGOLESE GRILLED CHICKEN
Recipe from Explorer Compassion
Serves 4-5
Ingredients:
- 2 tablespoons red palm oil
- 1 teaspoon lemon juice
- 2 tablespoons fresh ginger, grated
- 8 cloves garlic, peeled and diced
- 1/2 teaspoon salt
- Ground black pepper (and/or cayenne pepper, for heat)
- 8-10 pieces of chicken, bone in and skin on
- 1 large white onion, sliced in thick rings
- 2 tomatoes, sliced, for serving
Directions:
1. Prepare the chicken. Since red palm oil is semi-solid at room temperature, place it in a glass bowl and microwave for 20-30 seconds until liquid. Mix in lemon juice, followed by ginger, garlic, salt and pepper(s). Roll each piece of chicken in the bowl of marinade and then place in a brining bag or large zipper bag. When all pieces are in the bag, add onions and then seal. Through sealed bag, use hands to further work the marinade into the chicken. Let marinade for at least one hour, overnight is best if you have the patience.
2. Grill the chicken. Preheat the grill to 400 degrees Fahrenheit. Remove chicken pieces from bag and grill until cooked through, about 15-17 minutes per side. When done, the skins will be almost blackened and the juices will run clear. When the meat is nearly done, add the onion rings and grill to soften them but do not let them burn.
3. Finish the dish. Serve chicken with grilled onion rings and sliced fresh tomatoes.
ENJOY!
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