Pinon

A staple in many Ewe and Fon households in Togo and Benin, Pinon is a hearty dish where gari (cassava granules) is cooked in a seasoned tomato and meat broth. The result is soft, tangy, and richly flavored—perfect with fried fish and spicy condiments.

 

Flavour Pairing: Fried Fish, Boiled Eggs, Shitor, or Raw Onions

Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4

 

INGREDIENTS 

 

For the Chicken Broth

1 kg bone-in chicken (drumsticks, thighs, or wings)

1 tsp garlic powder

1 tsp onion powder

1 tsp curry powder

½ tsp dry pepper or chili

1–2 seasoning cubes

Salt, to taste

Water (to cover chicken halfway)

 

For the Stew Base

2 medium tomatoes, chopped

1 small onion, sliced

½ cup oil (from frying chicken)

Blended mix:

2 tomatoes

1 onion

3 garlic cloves

1 small piece ginger

1 Scotch bonnet pepper

1 tbsp tomato paste (optional)

Bouillon cubes, curry powder, and salt, to taste

2 cups gari

 

 

DIRECTIONS

Boil the Chicken

Rinse and season chicken with garlic powder, onion powder, curry, chili, salt, and bouillon. Add water to cover halfway. Simmer over medium heat until cooked through and tender. Remove the chicken and set aside. Keep the broth.

Fry the Chicken

Fry the boiled chicken in oil until golden brown. Remove and set aside. Save some of the oil for cooking the sauce.

Cook the Sauce

In the same oil, sauté sliced onions and chopped tomatoes until soft. Add the blended pepper mix and tomato paste (if using). Cook until thick and oil rises. Season to taste.

Add the Broth

Pour in the reserved chicken broth to form a rich, flavorful sauce—moist but not watery.

Add the Gari

Sprinkle in gari gradually. Let it sit, then gently mix until soft, evenly moistened, and thickened. Cook over low heat for 5–7 minutes.

 

Enjoy with : Often paired with fried fish, boiled eggs, sliced onions, or a spoonful of shitor or spicy ngbagba.