The cuisine of Togo - Africa

The foods of Togo

The cuisine of Togo is influenced by the diverse ethnic groups, colonial history, and geographical location of the country.
Some of the common ingredients in Togolese dishes are maize, rice, millet, cassava, yam, plantain, beans, fish, and groundnuts.
Some of the traditional Togolese foods are:

Groundnut soup: A rich and spicy soup made with groundnuts, uziza seeds, bitter leaf, ginger, onion, tomatoes, aubergine, and okra.
Fufu: A soft and doughy side dish made from pounded yams, cassava, plantain, or maize. It is usually dipped into soups or sauces.
Akpan: A fermented maize yogurt that is sold in small sachets on the streets. It is mixed with condensed milk and ice.
Djenkoume: A moist cornmeal cake that is flavoured with tomatoes, onion, garlic, and ginger.
Koklo meme: Grilled chicken with a chili sauce.
Riz sauce d’arachide: A rice dish made with groundnut sauce.
Togo is not known for its desserts, but fresh tropical fruits such as pineapple, banana, or mango are often enjoyed after meals.

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The Regional cooking of Togo

The foods of Togo

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Cooking in Togo