Many years ago, I went to the Saxton’s River Inn with my
Aunt Rae during one of my many visits to her in Vermont.
The Inn, as it was simply called by the locals, was pretty
much known for good, solid, traditional fare.
Basic beef or steak, chicken this-way-or-that, some kind of
white fish almondine. Generally, nothing for which you’d write to Bon Appétit or Gourmet Magazine asking
for the recipe.
Except that day. That day, they had an African Peanut Soup
on the menu. Needless to say, I was intrigued, and ordered it.
It actually was so good that I did request the recipe from
the chef that same day. He obliged and, on a small piece of paper meant for a
telephone message, wrote a few simple instructions beginning with, “Place
a chicken in your pot and cover with water.”
I have made this soup countless times since that day
30-some years ago. I still love it, and that is why I couldn’t resist when I
saw today’s recipe for Togolese Couscous with Peanut Butter.
I was paging through Mint Tea and Minarets by Kitty Morse,
a gift brought back from Morocco by my friend Heather, when I saw the recipe
name and knew I needed to make it soon.
Now, I am not Moroccan, and have only been to Morocco once,
and this isn’t a traditional Moroccan couscous. And that’s okay.
Ms. Morse has taken a traditional couscous on a little
visit to the West African nation of Togo. It is one of many West African
countries that make a version of Peanut Soup.
The joint venture of this cultural mash up ends with an
amazing dish, satisfying every comfort craving I could have. It is one of those
dishes I could not stop eating.
I made a few changes, the most major of which was using
only boneless, skinless chicken thighs. The recipe calls for chicken legs and
thighs, which have the bones and skin. For ease of dining and reduction of fat, I prefer skinless
and boneless chicken. The bones do add flavor, but I can boost that in other ways.
 |
| My friend, Hassan, with the hand of his cousin, Lachsen. (1992) |
The book has a lot of fun recipes, and is a great read. It
is more a memoir than a cookbook, which makes the recipes all the more enjoyable.
 |
| The view form the room in which I stayed in the High Atlas Mountains. (1992) |
I think you’ll like this dish (barring any peanut
allergies!). And, really, who doesn’t like pronouncing peanut en français: cacahuète!
Couscous Togolais au Beurre de Cacahuète
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Liz (Good Things)
June 27, 2015 at 8:31 pmBeautiful photos, David! Really lovely. And just look at that tagine!
Cocoa & Lavender
June 28, 2015 at 4:42 amThanks, Liz – the tagine is one we brought back from the Arab Market in Marseille, France!
Priscilla
June 27, 2015 at 11:18 pmI can almost taste this! Studied French for years in a previous life. Can't say I remembered the word for peanuts.
Cocoa & Lavender
June 28, 2015 at 4:44 amIt's cacahuète, Priscilla! Such a fun word!
Connie Weis
June 28, 2015 at 11:14 amDavid, I love it when I see I have a Cocoa and Lavender email. I know I'm in for superb writing and a great recipe. You're one in a million…
Cocoa & Lavender
June 28, 2015 at 7:14 pmThanks so much, Connie! You are so sweet! I am glad to know you look forward to my C&L posts!
Connie Weis
June 28, 2015 at 11:15 amWait! I forgot to mention stunning photography!
Cocoa & Lavender
June 28, 2015 at 7:15 pm😉
Cindy
June 28, 2015 at 11:34 amIt doesn't look difficult to prepare but I need some courage to try it. I'm not the kind to try such exotic recipes.
Cocoa & Lavender
June 28, 2015 at 7:17 pmI know you can go it – and well! – Cindy! Thanks for your comment!
Cheri Savory Spoon
June 28, 2015 at 2:14 pmHi David, so many of your recipes come with such wonderful stories like this one. I love dishes like this, so much flavor.
Cocoa & Lavender
June 29, 2015 at 4:54 amThanks, Cheri! The flavors in this dish are pretty wonderful! I think you'll enjoy it!
Nicole - RieglPalate.com
June 28, 2015 at 2:30 pmDavid – This looks fabulous – something that Ed and I would definitely like. I'd likely use quinoa or rice in place of the couscous to make it gluten-free. Thanks for sharing!
Cocoa & Lavender
June 29, 2015 at 4:56 amThis would be wonderful with quinoa, Nicole! Great idea!
Chef Mimi
June 28, 2015 at 5:53 pmGreat post! Fabulous photos. I've not heard about this cookbook, so thank you!
Cocoa & Lavender
June 29, 2015 at 5:00 amThanks, Mimi! So glad you enjoyed the photos!
John | heneedsfood
June 28, 2015 at 9:46 pmIt's been quite some time since I last cooked anything remotely Moroccan. I adore the cuisine, yet neglect it for some unknown reason.
I think I'll be cooking up a batch of this sometime this week as it will take no time. Although knowing me, I'll throw in a few aromatic spices to remind me of our travels in Morocco!
Cocoa & Lavender
June 29, 2015 at 5:02 amWe love Moroccan food! And I like your idea of adding a few Moroccan spices, John!
dedy oktavianus
June 29, 2015 at 2:04 pmSimply damn delicious n comforting dish!!!
lovin fusion culinary too….
Dedy@Dentist Chef
Cocoa & Lavender
June 30, 2015 at 5:13 amYou are the KING of fusion, Dedy!
Sippity Sup
June 29, 2015 at 8:10 pmI have a teeny little tangine. I wonder if I can quarter this recipe. Yes my tangine is that small. GREG
Cocoa & Lavender
June 30, 2015 at 5:14 amSize doesn't matter, Greg. Yours will be perfect.
Andrea_TheKitchenLioness
June 30, 2015 at 5:50 amDavid, your beautiful tagine reminds me of the very pretty ones I always see when I visit the International Market in Antwerp, Belgium – I do not own one, except those spice-holder-sized ones. But, of course, your meal and your post are exquisite.
Have fun in Salzburg cooking from Hugh´s book (among other things) and see you very soon in lovely Cologne,
Andrea
Cocoa & Lavender
July 5, 2015 at 4:44 amAndrea – we now have two tagines: the one here which is for serving, and one for cooking. I love them! See you soon!
Nuts about food
July 1, 2015 at 10:20 amI remember making peanut soup pretty much at beginning of my blogging adventure: I have never been to the regions of Africa were it is customary nor have I ever had it at a restaurant but I was intrigued when I read a recipe for it and really liked it although it probably wasn't authentic since I had nothing to compare it with. I will go and check out your recipe if it is here on the blog. I also love couscous (I have had it in Marocco, Tunisia and at my mother in law's house: the city my husband comes from in Sicily is well known for its seafood couscous, a tradition left over from the Arab domination. It is also really the only area in Sicily to make it, but they do a really good job at it. My mother in law hand made her own couscous for years!). I love the idea of combining these two dishes… great job!
Cocoa & Lavender
July 5, 2015 at 4:47 amFiona – I have never posted the peanut soup recipe. Maybe I will this winter! I will check yours out and see how they differ. I have seen no fewer than six authentic recipes for peanut soup and they are all different.
How lucky to have had those wonderful seafood couscous dishes prepared for you! You should post one of those recipes! 🙂
Christina | Christina's Cucina
July 7, 2015 at 4:58 pmWhat a great story behind the recipe! I'm not a big fan of couscous, but I love so many peanutty dishes, so this may convert me. I love the black and white shots from your travels; how wonderful to have those memories. I need to organize my old photos, but I feel like I'd need another lifetime to do so! 🙁
Cocoa & Lavender
July 7, 2015 at 7:36 pmI think you really should try this, Christina! Glad you liked the BW photos – I had fun digging through them!
Valentina
July 14, 2015 at 6:44 amWow, what a beautiful set of ingredients. Aromatic, colorful and oh-so-delicious. I love tagine cooking!
Cocoa & Lavender
July 14, 2015 at 10:17 pmThanks, Valentina! I love all the flavors melding like this!
Provence WineZine
August 15, 2015 at 12:08 amWhat a wonderful post! I am getting out our tagine! Loved the story, too, and the photographs are so touching. Thank you David for such a treat!
Cocoa & Lavender
August 16, 2015 at 12:49 amThanks, Susan – and, after this published, I finally found all my Morocco photos! There could have been so many more!