Whole chicken marinated in a ginger-chili paste and grilled over charcoal. Togo's most popular street food.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden serving board
Garnishes: fresh chili, onion slices
Accompaniments: grilled plantains, piment sauce
Instructions
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1
Blend the ginger, garlic, scotch bonnet peppers, lime juice, palm oil, salt, and black pepper in a food processor or blender until a smooth, vibrant paste forms. The marinade should be thick enough to coat the chicken without running off immediately.
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2
Score the chicken deeply on both sides, cutting through to the bone in several places. Rub the marinade paste thoroughly into every cut, crevice, and surface of the chicken. Place in a covered dish and refrigerate for at least two hours or overnight.
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3
Prepare a charcoal grill for medium-heat cooking, or preheat a gas grill to medium. Remove the chicken from the refrigerator thirty minutes before grilling to bring it closer to room temperature, which ensures more even cooking throughout.
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4
Place the marinated chicken on the grill skin-side down and cook for twelve to fifteen minutes without moving, allowing the skin to develop a deep char. Turn frequently after the initial sear, using tongs to avoid piercing the meat and losing juices.
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5
Baste the chicken with any remaining marinade each time you turn it, building up layers of flavour and colour on the surface. Continue grilling for thirty to thirty-five minutes total until the juices run clear when the thickest part is pierced.
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6
During the last five minutes of grilling, place the thick onion rings directly on the grill grate alongside the chicken and cook until softened with appealing char marks. Remove everything from the grill and let the chicken rest for five minutes before serving.
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7
Arrange the grilled chicken on a platter surrounded by the charred onion rings and fresh tomato wedges. Serve immediately with steamed rice or fried yams on the side, as is traditional in Togolese households.
Did You Know?
Koklo meme vendors in Lome serve hundreds of chickens nightly, the smoke visible from blocks away.
Chef's Notes
Equipment Tips
- charcoal grill
- mixing bowl
- basting brush
Garnishing
fresh chili, onion slices
Accompaniments
grilled plantains, piment sauce
The Story Behind Koklo Meme
The Story: Koklo meme is Togolese grilled chicken, marinated in a blend of lemon or lime juice, garlic, ginger, chili, and onions, then grilled over charcoal until the skin is crispy and charred while the meat remains juicy and deeply seasoned. The dish is the undisputed king of Togolese street food and a fixture of social gatherings across the country. Grilled chicken traditions are found throughout West Africa, but the Togolese version is distinguished by its aggressive marinade and the accompaniment of a fiery chili sauce and fermented corn dough.
On the Calendar: Koklo meme is evening street food, sold from charcoal grills along roadsides and at outdoor gathering spots throughout Lome and other cities. It is also prepared at home for celebrations, weekend gatherings, and any occasion where grilling is possible.
Then and Now: Koklo meme has become increasingly commercialized, with dedicated grill restaurants and street vendors competing for the best reputation. The dish has become a symbol of Togolese urban food culture, particularly the vibrant nightlife of Lome where grilled chicken and cold beer define the evening social scene.
Legacy: Koklo meme is the heartbeat of Togolese evenings, a dish that transforms the simple act of grilling chicken into a social institution, gathering communities around the smoke and flame of the charcoal grill.
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