Cookbook: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

 * 2 tablespoons vegetable oil
 * 2 onions, finely chopped
 * 3 cloves of garlic, minced
 * 500 grams meat (beef, goat, or chicken), cut into chunks
 * 2 tomatoes, diced
 * 2 bell peppers (any color), diced
 * 2 carrots, sliced
 * 2 cups water or beef broth
 * 2 tablespoons tomato paste
 * 2 tablespoons peanut butter
 * 1 teaspoon ground ginger
 * 1 teaspoon ground coriander
 * 1 teaspoon ground cloves
 * 1 teaspoon ground nutmeg
 * Salt to taste
 * Pepper to taste
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula
 * Knife
 * Cutting board

Procedure

 * 1) 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.
 * 2) Add the meat chunks to the pot and cook until they are browned on all sides. Stir occasionally to ensure even browning.
 * 3) 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.
 * 4) 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.
 * 5) Add the ground ginger, ground coriander, ground cloves, ground nutmeg, salt, and pepper to the pot. Stir to evenly distribute the spices.
 * 6) 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.
 * 7) 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.
 * 8) Add the sliced carrots to the pot and continue simmering for an additional 15–20 minutes, or until the carrots are tender.
 * 9) Taste the tchakpalo and adjust the seasoning if needed, adding more salt and pepper to taste.
 * 10) Once the stew is ready, remove it from the heat. Garnish with freshly chopped parsley or cilantro.
 * 11) Serve hot with steamed rice, fufu, or another preferred side dish.