In my humble opinion, there's never a bad time to throw down a heaping plate of hearty peanut stew, black eyed peas and spinach...which is exactly what I'm doing as I write this Togolese entry. My forlorn laptop is embarrassingly covered with sticky finger prints, flour, and now peanut butter - but it's all good! Deceptively easy to prepare, this stew is both healthy and tasty, as the chicken breasts are steamed, then added to a lightly sauteed combination of onions, garlic, a dash of hot pepper flakes, tomatoes and peanut butter. If you're interested in West African cooking, and want to try an easy dish, this might just be the one for you. I opted not to serve it with rice, but traditionally, it can be accompanied by white rice, couscous, plantains, or any combination of beans, leaf greens or okra.
Cuisine in Togo has both indigenous and Colonial roots. For example, German beer and baguettes are regularly enjoyed. Food is mainly spicy and colorful, with maize widely eaten as pate, served with spicy sauces, meats, smoked fish, thick peanut-based or tomato stews. Aklui porridge is widely eaten for breakfast. Vegetables and starches include, okara, ademe, spinach, beans, black eyed peas, fufu (boiled, mashed yams), cassava and plantains. And of course, peanut chicken.
Onions, garlic and a little hot pepper flavors the peanut stew
Togolese Peanut Chicken (Adapted from Food.com)
1/2 lb chicken breast , boneless, skinless
1 (14 ounce) can stewed tomatoes
2 teaspoons extra virgin olive oil
1/4 cup onion , chopped
1 garlic clove , minced
3 tablespoons peanut butter
Hot pepper flakes to taste (optional)
Salt and pepper to taste
1. Boil 1/2" of water in pan. Add chicken, cover, and steam 12-15 minutes.
2. Drain chicken and shred it with 2 forks on a cutting board.
3. Meanwhile heat oil in frying pan. Saute onions and garlic about 6 minutes, until translucent.
4. Stir in shredded chicken, tomatoes, and peanut butter. Heat 5 minutes.
5. Serve with rice, black eyed peas and spinach.
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