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Togolese · West African

Azi dessi with fufu

Non-vegetarian

Azi dessi

Chicken simmered in a light, peppery tomato and peanut soup with ginger, served with pounded yam fufu. A Sunday favourite in Togo.

Azi dessi with fufu is a Togolese soup, ready in about 1 hour 30 minutes and made with chicken pieces, skin-on, peanut butter and yam (ñame). It serves 6 and is rated intermediate to cook.

Start cooking
Bowl of West African peanut sauce stew with meat
Photo: Akouete / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
1 h 10 min
Total
1 h 30 min
Serves
6
Level
Intermediate
Calories
749

Ingredients

6 servings

For the fufu

Equipment

Method

  1. Step 1

    Put the chicken in a pot with the sliced onion (opens in a new tab), ginger, garlic (opens in a new tab) and 1 tsp salt. Cover and let it steam in its juices for 10 minutes.

  2. Step 2

    Add the blended onion (opens in a new tab), tomatoes (opens in a new tab) and chillies and cook 10 minutes. Whisk the peanut butter (opens in a new tab) with 500 ml of the water until smooth and add it to the pot with the remaining water and salt.

    • 12 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Simmer uncovered, stirring now and then, until the chicken is tender and red-gold peanut oil floats on top, about 40 minutes.

    • 40 min
    • medium-low heat

    Food safety: Chicken should reach 74 °C at the bone.

  4. Step 4

    Meanwhile boil the yam (opens in a new tab) until very soft, drain and pound while hot until smooth and stretchy. Shape into balls and serve in bowls of the soup.

About this dish

Origin
Togo · Commonly attributedGroundnut soups are made across West Africa; azi dessi is the Ewe name used in Togo.Also popular in Benin, GhanaMore food from Togo
Dish
Lunch · Dinner · Soups · Main courses
Cooking method
Simmered, Boiled
Taste
nutty, savoury, spicy (chilli heat)
Diet
No gluten ingredients · Dairy-free · High-protein
All labelsNon-vegetarian · Whole-food focused · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Freezer-friendly
Cook more with
Chicken pieces, skin-on · Peanut butter · Yam (ñame) · Onion · Fresh ginger · Garlic
Techniques
Boiling · Simmering

Allergens

  • Contains: Peanutsfrom peanut butter

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

749 kcal per serving

Calculated

1 serving ≈ 735 g · recipe makes 6

Where the energy comes from

  • Protein 22%
  • Carbohydrate 32%
  • Fat 47%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy749 kcal102 kcal
Protein40.8 g5.5 g
Carbohydrate60.2 g8.2 g
Net carbohydrate50.4 g6.9 g
Sugars7.5 g1 g
Added sugars0 g0 g
Fibre9.9 g1.3 g
Fat39.3 g5.3 g
Saturated fat10 g1.4 g
Trans fat0.2 g0 g
Cholesterol125 mg17 mg
Sodium924 mg126 mg
Salt equivalent2.3 g0.3 g
Vitamins & minerals per serving
Potassium
2092 mg
Calcium
106 mg
Iron
3.2 mg
Magnesium
133 mg
Vitamin A (RAE)
115 µg
Vitamin C
48 mg
Vitamin D
0.3 µg
Vitamin B12
0.5 µg
Folate (DFE)
91 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Whisk the peanut butter with water before adding it — dropped in as a lump it scorches on the bottom.

Common mistakes

  • Boiling the soup hard once the peanut is in; keep it at a gentle simmer.

Serve with

  • Also good with rice balls or ablo.

Storage

  • Refrigerate soup up to 3 days or freeze up to 3 months; fufu is best fresh.

Reheating

  • Reheat soup gently with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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