Poulet Braisé Togolais
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The Tale of Poulet Braisé Togolais
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Grilled, marinated chicken is a beloved staple of Togolese street food, part of the same West African tradition of charcoal-grilled poultry found from Abidjan to Lomé. While the Togolese version's specific history isn't well documented, it shares roots with Ivory Coast's poulet braisé and the region's open-air grill culture.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 3 tomatoes, chopped
- 1 onion, chopped
- 2 bell peppers, chopped
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, minced
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 1/2 cup water
Instructions
- 1Heat oil in a heavy pot and brown the chicken pieces on all sides.
- 2Add onion, garlic, and bell peppers and cook until softened.
- 3Stir in tomato paste and chopped tomatoes and cook 5 minutes.
- 4Add scotch bonnet and water, cover, and simmer 30-35 minutes until the chicken is tender and the sauce has thickened.
- 5Season with salt to taste.
- 6Serve hot with rice or attiéké.
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