Togo was once an unfortunate victim of slave trade stating at the turn of the 16th century. One of the various tribes representing Togo that were badly hit during that time were the Mina’s thereby Togo earning the title “The Slave Coast.” With sound economic programs in the region, Togo became Germany’s model possession. It only ended after Germany’s fall in World War I. The United Nations placed Togo under the care of France and Britain at the end of First World War in 1914. These mandates accorded to the above countries were later translated to UN Trust Territories after the abolition of League of Nations which originally gave France and Britain the authority to administer the land. The country was divided into two regions: British administrative region and the French administrative region. Under a popular referendum, the British Togoland elected to join the present-day Ghana. Meanwhile, the French Togoland managed itself to become independent under the auspices of French Union. Sylvanus Olympio was instrumental in Togo’s march to independence in 1960. He served Togo’s highest political post from 1958 until his untimely death in 1963 due to assassination. Nicolas Grunitzky later became an appointed president following Olympio’s death but was later replaced by Eyadema Gnassingbe through a bloodless military coup and serving as the country’s president from 1967 until 2005.
Chicken in Peanut Sauce
- 1⁄2 lb chicken breast, boneless, skinless
- 2 teaspoons vegetable oil
- 1⁄4 cup onion, chopped
- 1 garlic clove, minced
- 1(14 ounce) can stewed tomatoes
- 1 teaspoon red chili peppers
- 3 tablespoons peanut butter
Boil water in a pan. Add chicken, cover, and steam 12-15 minutes. Drain chicken, cool and shred with 2 forks on a cutting board. Meanwhile heat oil in frying pan. Saute onions and garlic about 5 minutes, until translucent. Stir in shredded chicken, tomatoes, red peppers and peanut butter. Heat 5 minutes. Serve over white rice.
Palm wine or a Crisp Pinot Gris Cheers!!