Entree: Benin – Central Culinary Region – Koklo Meme (Charred and stewed Beninese chicken in a spicy palm-oil tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 3 hrs

Total 4 hrs

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced — about 8 oz (225 g)
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped — about 10 oz (285 g)
- 2 Scotch bonnet or habanero peppers, seeded and chopped (reduce for less heat)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bouillon cube (Maggi or similar) dissolved in 2 tbsp (30 ml) hot water
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) soy sauce (optional, for color and depth)
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) low-sodium chicken broth or water
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Mix garlic, ginger, lime juice, soy sauce, smoked paprika, black pepper, and 1 tsp salt in a bowl. Rub the mixture all over the chicken pieces. Marinate at least 1 hour in the refrigerator, preferably 3–4 hours or overnight.
2. Heat 1 tbsp (15 ml) vegetable oil over medium-high heat in a large skillet or grill pan. Sear the marinated chicken pieces, skin-side down first, until well browned and charred in spots, about 4–6 minutes per side. Work in batches and transfer browned pieces to a plate.
3. In the same pan, add 3 tbsp (45 ml) palm oil and reduce heat to medium. Add sliced onion and sauté until translucent, about 5 minutes. Add chopped tomatoes and Scotch bonnet peppers and cook until tomatoes break down, about 6–8 minutes.
4. Stir in the dissolved bouillon, thyme, and chicken broth (240 ml). Return the seared chicken pieces to the pan, skin-side up. Bring to a gentle simmer, cover, and cook until chicken is cooked through and sauce has thickened, about 20–25 minutes.
5. Uncover and simmer 5–7 more minutes to reduce the sauce and intensify flavors. Taste and adjust salt or heat. Garnish with chopped parsley or cilantro and serve hot with rice, fried plantain, or cassava fufu.