Togbana (Togolese Peanut Stew)

  • Total Time - 90 minutes
  • Prep - 20 minutes
  • Cooking - 70 minutes
  • Servings: 4
  • Country: Togo
Togbana (Togolese Peanut Stew)

The key to authentic Togbana is patience. The sauce must be cooked long and slow to allow the peanut butter to fully dissolve and its flavor to develop. Traditionally, unsweetened and pure peanut butter is used in Togbana to give the sauce the necessary depth. For an even richer flavor, you can add sweet potatoes or pumpkin. Remember to stir the stew regularly to prevent the peanuts from sticking to the bottom of the pot.

Ingredients

I. Togbana Stew

  • 600 g Beef or chicken, cut into cubes
  • 250 g Unsweetened peanut butter (100% peanuts)
  • 1 large Onion, chopped
  • 400 g Crushed tomatoes (can)
  • 2 tbsp Tomato paste
  • 750 ml Meat or vegetable broth
  • 1 pc Hot pepper (whole Habanero or Scotch Bonnet), optional
  • 2 tbsp Vegetable oil
  • Salt, pepper, and bouillon cube to taste

II. For Serving

  • Rice, Tô, or Fufu

Instructions

Step 1: Browning the Meat and Base

In a large pot, heat the oil. Season the meat with salt and pepper and brown it on all sides. Remove it and set aside.

In the same oil, sauté the chopped onion. Add the tomato paste and cook for 3 minutes until fragrant and slightly darker.

Step 2: Cooking the Stew Base

Return the meat to the pot. Add the crushed tomatoes, broth, and bouillon. Bring to a boil, reduce the heat, and simmer for 30 minutes.

Step 3: Adding Peanut Butter

Gradually stir the peanut butter into the stew until it is fully dissolved and the sauce thickens. Add the whole hot pepper (if using).

Cover and cook over very low heat for 30-40 minutes, stirring regularly to prevent sticking. The stew is ready when it is thick and the oil from the peanuts starts to gather on the surface.

Carefully remove the pepper. Season the stew with salt and pepper.

Step 4: Serving

Serve the hot Togbana with your chosen accompaniment (rice, Tô, or Fufu).