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Togé Rafalakhi Recipe

This recipe from Guinea is quite easy to prepare as I think the ingredients are universally easy to find. It is also nothing special, but could probably bring some small change to your dining table today ….

This recipe from Guinea is quite easy to prepare as I think the ingredients are universally easy to find. It is also nothing special, but could probably bring some small change to your dining table today ….

Ingredients

For:  5 servings

Instructions

  1. Fry the chicken in oil for a couple of minutes until it browns. It might need working on a few pieces at a time.
  2. In the mean time chop the onions
  3. Remove excess oil from pan after all is done and add hot water to about the level of the chicken in the pan and bring this to the boil
  4. Add onions, Maggi bouillon cubes, tomato puree, stir well and let this simmer, covered for about 10 minutes.
  5. Drain the canned big white beans and add them. Add salt & pepper. Carefully stir to mix well. Cover. Add some little water if this gets too thick
  6. Let this cook on low heat for about 10 minutes, which should do.

Recipe notes

I was told one could also add fish, like 2, 3 cans of tuna (each about 180g drained weight fillet). In Guinea, fresh white beans and local fresh fish fillets are used. Serve with rice, potatoes, ugali, etc or with fresh hot, soft, juicy chapati like in this case.

N.B.: A “real” African chicken might require considerably more time, especially during the frying phase, to get almost cooked!