Togo | Main dish

Koklo Meme

Togolese koklo meme, charcoal-grilled chicken marinated with ginger, garlic, chile, lime, oil, salt, and pepper.

Country
Togo
Region
West Africa
Time
190 min
Serves
4
Level
medium
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

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Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Togo
4 steps 150 min prep 40 min cook (check method) 190 min total medium
1
Make the marinade
Blend ginger, garlic, scotch bonnets, lime juice, oil, salt, and pepper into a smooth paste.
2
Marinate the chicken
Rub marinade all over the chicken, under the skin and into every crevice. Refrigerate at least 2 hours.
Kitchen noteOvernight gives the most flavour.
Marinate 120:00
3
Grill the chicken
Grill over medium charcoal heat, turning regularly, for 30-35 minutes until skin is crispy and charred and juices run clear.
Kitchen noteBaste with remaining marinade while grilling.
Grill 35:00
4
Rest and serve
Rest for 5 minutes, then cut into pieces. Serve with piment sauce and sides.
Rest 05:00

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Street food and gatherings. Plan on a medium cook. Allow about 190 minutes total.

What to serve alongside it

Akoumé, rice, salad, piment sauce, or fried plantains

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Street Food is the easiest collection to explore after this dish. Street Food

Regional lane

Togo national table. A structured Togo dish in the AfroKitchen archive.

Chef watch-outs
  • Skipping the resting time after grilling.
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
How you know it is ready
  • The surface should be deeply colored while the center stays juicy.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

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Koklo Meme recipe from Togo
Koklo Meme finished dish
Chef board

Build the table around Koklo Meme

Akoumé, rice, salad, piment sauce, or fried plantains

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Togo national table

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