Togolese-inspired Fondue with Spicy Peanut Sauce

Ingredients

In this Togolese-inspired fondue, we replace the traditional Swiss cheese with a blend of local Togolese cheeses, such as Gari and Wara. Additionally, we introduce a spicy peanut sauce to add a distinct West African flavor profile. The dippable ingredients are also adapted to Togolese cuisine, including plantains, yams, and cassava, which are commonly used in West African cooking. We alse have the original recipe for Fondue genevoise, so you can check it out.

• 500g (17.6 oz) Togolese cheese blend (Gari and Wara) 500g (17.6 oz) Togolese cheese blend (Gari and Wara)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120g) smooth peanut butter 1/2 cup (120g) smooth peanut butter
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Dippable ingredients: Dippable ingredients:
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 yams, peeled and cut into chunks 2 yams, peeled and cut into chunks
• 1 cassava, peeled and cut into chunks 1 cassava, peeled and cut into chunks

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a fondue pot or a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden.
2. 2.
   Add the Togolese cheese blend to the pot and stir until melted and smooth.
3. 3.
   In a separate bowl, whisk together the vegetable broth, coconut milk, peanut butter, tomato paste, chili powder, and paprika until well combined.
4. 4.
   Slowly pour the peanut sauce mixture into the melted cheese, stirring continuously until fully incorporated.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Place the fondue pot over a low flame to keep the fondue warm and gooey.
7. 7.
   Prepare the dippable ingredients by steaming the plantains, yams, and cassava until tender.
8. 8.
   Serve the Togolese-inspired fondue with the steamed plantains, yams, and cassava for dipping.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor and softer texture.
• Yams — Look for yams with firm, unblemished skin for the best results.
• Cassava — Make sure to peel the cassava thoroughly, as the skin can be tough and fibrous.

Tips & Tricks

• If the fondue becomes too thick, gradually add more vegetable broth to achieve the desired consistency.
• Experiment with different dippable ingredients such as fried plantain chips, roasted sweet potatoes, or even grilled chicken for a heartier option.
• Adjust the spiciness of the peanut sauce by adding more or less chili powder according to your preference.

Serving advice

Serve the Togolese-inspired fondue as a centerpiece for a cozy gathering. Place the fondue pot in the middle of the table and let everyone dip their favorite dippable ingredients into the creamy cheese and spicy peanut sauce.

Presentation advice

To enhance the presentation, garnish the fondue with chopped peanuts and fresh cilantro. Serve the dippable ingredients in separate bowls or on a platter around the fondue pot for an inviting and visually appealing spread.