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.
Grilled Togo Chicken
- 2 tablespoons grated ginger
- 1 teaspoon cayenne pepper
- 1 head of garlic minced
- 1 teaspoon each salt and pepper
- 2 tablespoon Red Palm oil (Do Not Sub)
- 1 whole chicken cut in pieces
- 1 large onion sliced thick for grilling
In a large bowl or large zip lock bag mix first 5 ingredients then add chicke , make sure all the pieces are coated then marinade for 3 to 24 hours. Grilling is best but you can bake as well. Make sure when you grill that you don’t burn the chicken, I grill off direct flame. When chicken is done set aside keep warm then grill onions.
Serve with Djenkoume (tomato cornmeal)
- 2 tablespoons Red Palm oil(No Subs)
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons tomato paste
- 1 small can diced tomatoes
- 4 cups chicken stock
- salt and pepper, to taste
- 2 cups cornmeal
Add oil and fry up onions until soft then add garlic and ginger, cook for 2 minutes, add tomatoes and paste cook down for 15 minutes. Reserve 1 cup sauce and set aside. Pour stock in mixture plus salt and pepper. Slowly whisk in all cornmeal cook on simmer for 10 minutes or until thick. Serve with reserved sauce on the side.