Togolese Chicken and Yam Stew
A hearty and flavorful stew featuring tender chicken and soft yam in a rich, spiced tomato-based sauce. This dish is a comforting staple in Togolese cuisine, perfect for a satisfying meal.
🧂 Ingredients
- 1.5 kg Chicken pieces (bone-in, skin-on thighs or drumsticks recommended)
- 1 kg Yams(peeled and cut into 1.5-inch chunks)
- 2 large Onions(1 finely chopped, 1 sliced)
- 4 cloves Garlic(minced)
- 1 piece Ginger(about 2 inches, grated)
- 4 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 1 whole Scotch bonnet pepper(optional, for flavor, not heat)
- 4 cups Chicken broth or water
- 3 tbsp Palm oil or vegetable oil
- 1 tsp Thyme(dried, or a few fresh sprigs)
- 1 tsp All-purpose seasoning
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Season the chicken pieces with salt, black pepper, and all-purpose seasoning. Set aside.
💡 Tip: Allow chicken to marinate for at least 15 minutes for better flavor. - 2
Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add the finely chopped onion to the pot and sauté until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes have broken down.
- 5
Add the chicken broth or water, thyme, and the whole scotch bonnet pepper (if using). Bring to a simmer.
💡 Tip: The scotch bonnet is for aroma and depth of flavor, not necessarily heat. You can pierce it slightly if you want a hint of spice. - 6
Return the browned chicken to the pot. Add the sliced onion. Cover and simmer on low heat for 45 minutes, or until the chicken is tender.
- 7
Add the yam chunks to the pot. Ensure they are submerged in the stew. Continue to simmer, covered, for another 20-25 minutes, or until the yams are tender.
💡 Tip: Stir gently to avoid breaking the yam chunks. - 8
Taste and adjust seasoning with salt and black pepper as needed. Remove the whole scotch bonnet pepper before serving.
💡 Tip: Serve hot with rice, fufu, or couscous.
💡 Pro Tips
- ✓For a richer flavor, use bone-in, skin-on chicken pieces.
- ✓Ensure the yams are cooked through but not mushy.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like bell peppers or carrots along with the yams.
- For a spicier stew, finely chop the scotch bonnet pepper and add it with the tomatoes.