Entree: Togo – Pâte Noir (Firm dark millet-and-sorghum dough staple served with a palm-oil tomato and chicken stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

For the pâte noire:
- 2 cups (240 g) millet flour
- 1 cup (120 g) sorghum flour
- 5–6 cups (1.2–1.4 L) water, divided
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) red palm oil (optional, for color and gloss)

For the tomato and palm-oil chicken stew:
- 1.5 lb (680 g) bone-in chicken thighs, about 4 pieces, excess fat trimmed
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1–2 hot peppers (Scotch bonnet or habanero), chopped, or to taste
- 2 tbsp (30 g) tomato paste
- 2 cups (480 g) canned crushed tomatoes
- 1 cup (240 ml) chicken stock or water
- 1 bouillon cube or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) smoked paprika or 1/2 tsp (1 g) ground cayenne, optional
- Salt to taste
- 2 cups (60 g) chopped leafy greens such as spinach or amaranth (optional)

Instructions

1. Prepare the pâte noire: in a heavy saucepan, bring 4 cups (960 ml) water to a rolling boil with 1 tsp (5 g) salt. In a separate bowl, whisk the millet and sorghum flours together with 1 cup (240 ml) cold water until a smooth slurry forms with no lumps.
2. Reduce the boiling water to a simmer. Slowly pour the flour slurry into the pot, stirring continuously with a wooden spoon or spatula to prevent lumps. Continue stirring and cooking over low-medium heat until the mixture thickens and pulls away from the sides, about 8–12 minutes. If the dough becomes too stiff, add up to 1/2 cup (120 ml) hot water and stir to reach a firm, smooth consistency.
3. Stir in 1 tbsp (15 ml) palm oil if using for color and gloss. Transfer the pâte to a bowl or mold and press smooth. Keep covered and warm while preparing the stew.
4. Make the chicken stew: heat 3 tbsp (45 ml) palm oil in a deep skillet or pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and chopped hot pepper and cook 1 minute until fragrant.
5. Add the tomato paste and cook, stirring, for 2 minutes to caramelize slightly. Stir in crushed tomatoes, chicken stock, and bouillon cube. Bring to a simmer, then add the chicken thighs, cover partially, and simmer gently for 25–30 minutes until the chicken is cooked through and the sauce thickens.
6. Remove the chicken, increase heat to reduce the sauce if it is thin, and adjust seasoning with salt and smoked paprika or cayenne if using. Return the chicken to the sauce and add chopped greens in the last 5 minutes to wilt.
7. To serve, cut or scoop portions of the pâte noire and form into balls or patties. Place a portion on each plate and serve with a generous ladle of the palm-oil tomato and chicken stew. Use your hands to break off pieces of pâte and dip into the sauce in traditional style.