Chocolatey Ghanaian Togbẹ Agbeli with Groundnut Sauce

A Chocolate-Wy Clay Bowl of West African Delight

Discover the rich flavors of Ghana with this delightful fusion dish that combines the traditional Togbẹ Agbeli with a luscious groundnut sauce and a hint of chocolate.

1 h 45 min
4
Intermediate

Ingredients

Chocolatey Dough

Cassava flour

2 cups

Cocoa powder

1/4 cup

Warm water

1 cup

Salt

1/2 teaspoon

Groundnut Sauce

Raw peanuts, roasted

1 cup

Onion

1, chopped

Tomato paste

2 tablespoons

Garlic

2 cloves, minced

Ground cayenne pepper

1/2 teaspoon

Water

3 cups

Salt

To taste

Sautéed Vegetables

Spinach leaves

2 cups, washed

Bell peppers

1 cup, sliced

Olive oil

2 tablespoons

Garnish

Fresh parsley

1/4 cup, chopped

Crumbled feta cheese

1/2 cup

Preparation

Preparing the Chocolatey Dough

Mix dry ingredients

In a large bowl, mix cassava flour, cocoa powder, and salt.

Form dough

Gradually add warm water, kneading until a smooth, elastic dough forms.

Rest dough

Cover the dough with a damp cloth and set aside to rest for 30 minutes.

Crafting the Groundnut Sauce

Grind peanuts

Grind the roasted peanuts into a smooth paste.

Sauté aromatics

Sauté onions and garlic in a pan until fragrant.

Simmer sauce

Add ground peanuts, tomato paste, cayenne, and water. Stir well and simmer for 35–40 minutes.

Continuously stir the groundnut sauce to prevent sticking. Add extra cayenne pepper for a spicier kick.

Cooking Process

Boiling the Dough

Shape the rested dough into small dumplings and boil in salted water for 10-12 minutes until they float.

Sautéing Vegetables

Heat olive oil in a pan and sauté spinach and bell peppers until tender.

Simmering Sauce

Let the groundnut sauce simmer until it reaches a rich, thick consistency.

Plating & Serving