Togo Sauce

• 1 heaping Tbsp. anise
• 1 heaping Tbsp. whole cloves
• 3 pieces fresh ginger root
• 2 cloves garlic
• 1 large onion
• monosodium glutamate
• salt
• 2 cut up chickens
• 5 pureed tomatoes
• 2 bouillon cubes
• 150 grams (6 oz.) tomato paste
• 10 small hot peppers

1. Stone grind to make a paste the anise, whole cloves, ginger root and garlic.
2. Add 1/2 of large onion.
3. Put cut up chickens in a pot.
4. Rub in spices with tablespoon of glutamate and salt.
5. Cover pot and cook 10 minutes, stirring and turning (save juice).
6. Now, brown chicken in hot oil.
7. Add tomatoes, bouillon cubes, tomato paste and pinch of glutamate.
8. Cook until it boils in the spoon. Add chicken juice, 2 liters water and hot peppers.
9. Add chopped onion.
10. Add 1 tablespoon flour with cold water, making paste.
11. Cook 5 to 10 minutes more.
12. Serve over rice.

anise, whole cloves, ginger root, garlic, onion, glutamate, salt, chickens, tomatoes, bouillon cubes, tomato, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681082 (may not work)