Cookbook:Tchakpolo (Togolese Meat and Vegetable Stew)
Tchakpolo (Togolese Meat and Vegetable Stew) | |
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Category | Stew recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Tchakpalo or tchakpala, is a popular traditional dish from Togo. It is a flavorful stew made with a combination of meat, vegetables, and spices. The dish is often served with a side of rice or fufu, a starchy staple in West Africa.
Ingredients
edit- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 500 grams meat (beef, goat, or chicken), cut into chunks
- 2 tomatoes, diced
- 2 bell peppers (any color), diced
- 2 carrots, sliced
- 2 cups water or beef broth
- 2 tablespoons tomato paste
- 2 tablespoons peanut butter
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Equipment
edit- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
Procedure
edit- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become soft and translucent.
- Add the meat chunks to the pot and cook until they are browned on all sides. Stir occasionally to ensure even browning.
- Once the meat is browned, add the diced tomatoes and bell peppers to the pot. Continue cooking for a few minutes until the vegetables begin to soften.
- In a small bowl, mix the tomato paste with a little water to form a smooth paste. Add the tomato paste mixture to the pot and stir well to combine with the meat and vegetables.
- Add the ground ginger, ground coriander, ground cloves, ground nutmeg, salt, and pepper to the pot. Stir to evenly distribute the spices.
- Pour in the water or beef broth, ensuring it covers the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the meat is tender.
- In a separate bowl, mix the peanut butter with a little water to create a smooth paste. Add the peanut butter mixture to the pot and stir well to incorporate it into the stew. This will thicken the sauce and add a rich flavor.
- Add the sliced carrots to the pot and continue simmering for an additional 15–20 minutes, or until the carrots are tender.
- Taste the tchakpalo and adjust the seasoning if needed, adding more salt and pepper to taste.
- Once the stew is ready, remove it from the heat. Garnish with freshly chopped parsley or cilantro.
- Serve hot with steamed rice, fufu, or another preferred side dish.