Togolese cuisine

Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa. Staple foods in Togolese cuisine include maize, rice, millet, cassava, yam, plantain and beans.^[1][2] Maize is the most commonly consumed food in the Togolese Republic.^[1] Fish is a significant source of protein. People in Togo tend to eat at home, but there are also restaurants and food stalls.^[3]

Togolese style is often a combination of African, French, and German influences.^[2][4] The cuisine has many sauces and different types of pâté, many of which are made from eggplant, tomato, spinach, and fish.^[2] The cuisine combines these foods with various types of meat and vegetables to create flavorful dishes.^[2] Roadside food stands sell foods such as groundnuts, omelettes, brochettes, corn-on-the-cob, and cooked prawns.^[3]

Additional foods and dishes include:

• Agouti,^[3] known as "grasscutters".
• Akpan,^[5] fermented maize dessert.
• Baguette bread^[3]
• Chili peppers are often used as a spice^[1]
• Fufu is very common,^[2][3] made from peeled and boiled yams which are then pounded with a pestle until reaching a dough consistency.^[3] Fufu is typically accompanied with sauces.^[3]
• Goat meat.^[3]
• Koklo meme, grilled chicken with a chili sauce.^[2]
• Kokonte, a pâté made from cassava^[3]
• Pâté, a commonly consumed cornmeal cake.^[4]
• Peanuts
• Riz sauce d’arachide, a rice dish made with groundnut sauce.^[2]
• Akume, prepared from ground maize served with a side, usually okra soup.

• Red wine^[4]
• American-style beer^[3]
• White wine^[4]

• Benin cuisine
• Burkinabé cuisine
• Ghanaian cuisine
• List of African cuisines

External videos
Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise)

• Togo Food from Culinary Encyclopedia by ifood.tv