Tomato‑based sauces paired with fried chicken are a staple in many West African households, especially in Côte d’Ivoire and Ghana, where they are served at family gatherings and market days. The dish blends the region’s love for rich, spicy tomato stews with the crispy texture of fried poultry.

In Ghana, the sauce often includes smoked fish and palm oil, while in Senegal a touch of peanut paste is added. In Côte d’Ivoire, the sauce may be enriched with bouillon cubes and served over attiéké (cassava couscous).

It is commonly ladled over steamed rice, boiled manioc (cassava), or fried plantains. The dish is eaten with a spoon and sometimes accompanied by a side of fresh salad or sliced avocado.

The dish appears at weekend family meals, birthday celebrations, and market festivals because it can be prepared in large batches and feeds many people affordably.

It pairs nicely with jollof rice, attiéké, fried plantains (bananes plantains frites), and a simple cucumber‑tomato salad dressed with lime.

The combination of a deeply spiced, slow‑cooked tomato sauce with the crunch of freshly fried chicken wings creates a contrast of textures and flavors that is both comforting and celebratory.

Originally made with palm oil and fresh chilies, modern versions often use vegetable oil and packaged seasonings like Maggi for convenience, while still retaining the signature heat and richness.

Many think the sauce must be extremely thick; in reality, a slightly soupy consistency is traditional and helps the sauce coat rice or manioc perfectly.

Over‑cooking the onions until they burn, adding the chicken too early (making it soggy), and not simmering the tomato base long enough are the biggest pitfalls. Follow the timing steps carefully for best results.

Curry powder adds earthy warmth while Thint (a West African spice mix) contributes the characteristic smoky, slightly bitter note that balances the acidity of the tomatoes. Plain paprika would lack that depth.

Yes. Prepare the tomato sauce base up to two days in advance and keep it refrigerated. Fry the chicken wings fresh, then combine and simmer for the final 10‑15 minutes just before serving. Store leftovers in an airtight container.

The YouTube channel LA CUISINE D’AMA, hosted by Nana Dy, focuses on French‑language cooking tutorials that showcase West African home‑cooking classics, quick weeknight meals, and fusion dishes with clear step‑by‑step instructions.