Chicken Salad with Caramelized Onions and Bissap Froth - By Chef Chandra Prakash

Food plays a crucial role in preserving cultural heritage and national identity, forming a strong connection between Food, Culture, and Society. Regardless of the geographic area, I prefer to use local products to convey my love for cooking and food.

Here is my recipe, incorporating a similar flower, Bissap (hibiscus), which hails from West Africa. Togo's rich cultural heritage is evident in its vibrant music, dance, artistic scenes, and traditional Togolese cuisine, featuring dishes made with Bissap (hibiscus).

Bissap is renowned for its anti-inflammatory and antibacterial properties, offering numerous health benefits. Packed with antioxidants and vitamin C, it can boost the immune system and protect the body from damage caused by free radicals. Additionally, Bissap (Hibiscus) is known to help lower blood pressure and regulate cholesterol levels.

Ingredients:

For Bissap (Hibiscus) Froth:

Dried Hibiscus Flowers - 2 cups

Water - 8 cups

Sugar - ½ cup (or as per taste)

Sliced Lemon - 1 No.

Mint - 10 leaves

Ginger - 20 gm

Lemon Grass (Optional) - 20 gm

Ice Cubes 

For Chicken:

Chicken Breast - 140 gm

Green Parsley - 20 gm

Green Thyme - 10 gm

Salt - To taste

Egg White - 1 No.

Instructions:

For Bissap (Hibiscus) Froth:

1. Bring the water to a boil in a large pot.

2. Add the dried hibiscus flowers, mint, ginger, sugar, and lemon slices, and simmer for 10-15 minutes until the water turns a rich red color.

3. Remove the pot from the heat.

4. Strain through a fine sieve to remove the hibiscus flowers and lemon slices.

5. Pour the infused liquid into the blender and blend until bubbles begin to appear.

6. Pour the frothed Bissap on top of the chicken salad.              

For Chicken:

1. Pour all ingredients into the blender and blend until smooth.

2. Bring the mixture onto aluminum foil and shape it into a roll.

3. Boil water in a large pan.

4. Add the chicken roll and boil for 10 minutes.

5. Remove from hot water and let it cool.