Koklo Meme
Togolese grilled spiced chicken served with a fiery tomato-pepper sauce.
About This Recipe
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.
Ingredients
Serves 4
- 1 wholechicken, cut into pieces
- 4 clovesgarlic, minced
- 1 tspginger, grated
- 2scotch bonnet peppers
- 3 mediumtomatoes, blended
- 2 tbspvegetable oil
Instructions
- 1
Marinate
Mix garlic, ginger, half the scotch bonnet, salt, and oil. Score chicken pieces and rub with marinade. Rest 20 minutes minimum.
- 2
Grill chicken
Grill over high heat, turning occasionally, for 30–40 minutes until cooked through and charred on edges.
- 3
Make sauce
Blend tomatoes with remaining scotch bonnet, fry in oil with a chopped onion for 15 minutes until thick.
- 4
Serve
Plate chicken with tomato sauce on the side and fried plantains or rice.
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Pro Tips
- →
Charcoal grilling gives the most authentic smoky flavour.
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Allow chicken to rest 5 minutes after grilling before serving.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Use guinea fowl for a traditional alternative to chicken.
- •
Add ground crayfish to the tomato sauce for extra depth.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate cooked chicken up to 3 days. Reheat in the oven at 180°C.
History & Origin
Koklo Meme is a staple celebration dish of the Ewe people, commonly prepared for weddings, funerals, and festivals across southern Togo and neighbouring Ghana.
Frequently Asked Questions
Can I use a gas grill?
Yes, though charcoal provides a superior smoky flavour that is central to the dish's character.
How do I reduce the heat?
Remove the seeds from the scotch bonnet and use fewer peppers in the marinade.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (300g / 10.6 oz) · 4 servings total
Time Summary
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