Food From Togo: Cook Authentic Peanut Stew

A delicious Togolese recipe for you

In Togo, the most popular food is maize, which is made into a porridge. This simple dish is often served with soup or a stew just like this authentic and tasty recipe!

Chicken Peanut Stew

Serves 4-6 people

Make a delicious vegetarian version by swapping the chicken for squash or sweet potato.

Ingredients:

• 8 chicken thighs or 2 large sweet potatoes/ 1 squash
• 1 large onion, chopped
• 1-2 cloves garlic, crushed
• 2 fresh medium tomatoes, chopped
• 2 tbs tomato puree
• 1 chicken or vegetable stock cube
• 1 cup of peanut butter
• Salt and pepper to taste
• 2 cups water

Method:

• Season the chicken with salt and pepper.
• Add 1 tbsp of oil to a large frying pan or casserole dish and brown the chicken on all sides over a medium heat. You may need to do this in batches. 
• Add the onions and garlic to the chicken and fry until soft.
• Meanwhile, in a blender, add the peanut butter, chopped tomatoes, tomato puree and water. Blend until you have a fine paste.
• Stir the peanut paste into the chicken and leave on a low heat, stirring occasionally. Leave for 30–40 mins to reduce and for the sauce to thicken.
• Enjoy! Perfect with rice or couscous this stew makes the perfect teatime treat. 

Meet Adjo, the cook behind this tasty Togo recipe!

Adjo has helped prepare chicken peanut stew and other meals for the most vulnerable children in her community since 2012. She cooks these delicious meals for children who are being empowered to break free from poverty thanks to Compassion's sponsorship programme. 

In Togo, children in the Compassion programme receive breakfast and lunch during their project activities. This means Adjo and the other kitchen volunteers have cooked more than 600 times to provide the children with nutritionally balanced meals since the local church began partnering with Compassion. 

“I want to thank Compassion for the support they’ve given to us volunteers,” says Adjo.

“On Fridays we come and wash everything the children are going to use. On Saturday morning we bring the clean dishes out and pray. After praying we divide into groups. One group prepares breakfast of tea and porridge. The other groups prepare lunch.” 

This recipe has been taken from our latest edition of the Compassion magazine. Pack full of inspiring stories from Togo look out for a copy on your doorstep or download it here.

Fancy trying another recipe from the field? 

• Learn how to make Pancit Bihon or Filipino Noodles
• Discover a Rwandan pancake recipe