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.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use guinea fowl for a traditional alternative to chicken.
Add ground crayfish to the tomato sauce for extra depth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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.
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.
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.
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.
Per serving (300g / 10.6 oz) · 4 servings total
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