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Tchakpolo (Togolese Meat and Vegetable Stew)
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
- vegetable oil2 tbsp
- onion, finely chopped2
- garlic, minced3 clove
- meat, beef, goat, or chicken; cut into chunks500 g
- tomato, diced2
- bell pepper, any color; diced2
- carrot, sliced2
- water or beef broth, or beef broth2 cup
- tomato paste2 tbsp
- peanut butter2 tbsp
- ground ginger1 tsp
- ground coriander1 tsp
- ground cloves1 tsp
- nutmeg, ground1 tsp
- salt, to taste
- pepper, to taste
- parsley or cilantro, fresh; chopped; for garnish; or cilantro
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
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.