
Togolese grilled spiced chicken served with a fiery tomato-pepper sauce.
Koklo Meme means 'grilled chicken' in Ewe and is Togo's most famous dish. Whole chicken pieces are marinated in a blend of garlic, ginger, and scotch bonnet, then grilled over charcoal until charred and smoky. The accompanying tomato-pepper sauce is spicy, tangy, and absolutely essential.
Serves 4
Mix garlic, ginger, half the scotch bonnet, salt, and oil. Score chicken pieces and rub with marinade. Rest 20 minutes minimum.
Grill over high heat, turning occasionally, for 30–40 minutes until cooked through and charred on edges.
Blend tomatoes with remaining scotch bonnet, fry in oil with a chopped onion for 15 minutes until thick.
Plate chicken with tomato sauce on the side and fried plantains or rice.
Charcoal grilling gives the most authentic smoky flavour.
Allow chicken to rest 5 minutes after grilling before serving.
Use guinea fowl for a traditional alternative to chicken.
Add ground crayfish to the tomato sauce for extra depth.
Refrigerate cooked chicken up to 3 days. Reheat in the oven at 180°C.
Koklo Meme is a staple celebration dish of the Ewe people, commonly prepared for weddings, funerals, and festivals across southern Togo and neighbouring Ghana.
Yes, though charcoal provides a superior smoky flavour that is central to the dish's character.
Remove the seeds from the scotch bonnet and use fewer peppers in the marinade.
Per serving (300g) · 4 servings total
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