Poulet Tchon Tchon
A flavorful Beninese chicken dish featuring a rich sauce made with fermented palm pulp (tchon tchon), onions, tomatoes, and spices. It's often served with rice or fufu.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 200 g Tchon Tchon (fermented palm pulp)(rinsed and drained)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 3 tbsp Vegetable oil
- 1 optional Stock cube
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Return the browned chicken to the pot. Add the rinsed tchon tchon and the stock cube (if using). Stir well to combine.
💡 Tip: Ensure the tchon tchon is well distributed in the sauce. - 6
Add enough water or chicken broth to almost cover the chicken. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through.
💡 Tip: Stir occasionally to prevent sticking. - 7
Adjust seasoning with salt and pepper to taste. Serve hot with rice, fufu, or another preferred accompaniment.
💡 Tip: The sauce should be thick and rich.
💡 Pro Tips
- ✓Tchon tchon can have a strong aroma; rinsing helps to mellow it.
- ✓Adjust the amount of scotch bonnet pepper to your preferred level of spice.
- ✓If tchon tchon is not available, some variations might use other fermented ingredients, but it's essential for the authentic flavor.
🔄 Variations
- Add other vegetables like bell peppers or carrots for added texture and flavor.
- For a spicier version, use more scotch bonnet peppers or add a pinch of cayenne pepper.