Moko Koto Koto

Introduction to Moko Koto Koto

Moko Koto Koto is a delightful dish that hails from the heart of West African cuisine. Known for its vibrant flavors and aromatic spices, this dish is a celebration of community and tradition. Traditionally served during festive gatherings, Moko Koto Koto combines the richness of chicken, the earthiness of root vegetables, and the fragrant aroma of West African spices. Passed down through generations, it embodies the spirit of sharing and togetherness.

Ingredients

• Chicken - 1.5 kg, whole, cut into pieces
• Yam - 2 large, peeled and cubed
• Cassava - 2 large, peeled and cubed
• Palm oil - 1 cup
• Onions - 2 large, finely chopped
• Garlic - 5 cloves, minced
• Ginger - 2 tablespoons, grated
• Scotch bonnet peppers - 2, finely chopped
• Black pepper - 1 teaspoon
• Salt - to taste
• Vegetable stock - 4 cups
• Okra - 200 grams, sliced
• Tomatoes - 4 large, diced
• Smoked fish - 250 grams, flaked
• Bay leaves - 2

Preparation

Step 1: Preparing the Chicken

Begin by washing the chicken thoroughly under cold water. Pat it dry with paper towels. Cut the chicken into manageable pieces, ensuring you have a mix of drumsticks, thighs, wings, and breasts. Set aside.

Step 2: Preparing the Vegetables

Peeled and cube the yam and cassava. Set them aside in a bowl of cold water to prevent them from discoloring. Finely chop the onions, mince the garlic, and grate the ginger. Finely chop the scotch bonnet peppers and dice the tomatoes.

Cooking Process

Step 1: Searing the Chicken

In a large pot, heat the palm oil over medium-high heat. Add the chicken pieces and sear them until golden brown on both sides, about 6-8 minutes per side. Remove the chicken and set aside.

Step 2: Building the Base Flavor

In the same pot, add the onions, garlic, and ginger. Sauté for about 5 minutes or until the onions are translucent. Add the scotch bonnet peppers, tomatoes, and bay leaves. Cook for another 10 minutes, stirring occasionally.

Step 3: Simmering the Stew

Return the seared chicken to the pot. Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes.

Step 4: Adding Vegetables and Fish

After 30 minutes, add the cubed yam, cassava, and sliced okra to the pot. Stir well to combine. Add the smoked fish and season with black pepper and salt to taste. Cover and let it cook for an additional 20-25 minutes or until the vegetables are tender.

Enjoying Moko Koto Koto

Moko Koto Koto is best enjoyed served hot, with a sprinkle of freshly chopped herbs or alongside a side of steamed rice. The dish is versatile and can be accompanied by a cool beverage of your choice. This dish not only warms the belly but also connects the eater to the rich cultural tapestry of West Africa, making each bite a journey into a world of flavor.

Prepare this meal in advance if serving during a festive occasion, allowing the flavors to meld together for an even richer taste. Remember to set your cooking timer during each stage to ensure perfect results!