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

Foods and dishes

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

Additional foods and dishes include: Agouti, known as "grasscutters" Akpan, fermented maize dessert Akume, prepared from ground maize served with a side, usually okra soup Baguette bread Chili peppers are often used as a spice Fufu is very common, made from peeled and boiled yams which are then pounded with a pestle until reaching a dough consistency Fufu is typically accompanied with sauces. Goat meat Koklo meme, grilled chicken with a chili sauce Kokonte, a pâté made from cassava Pâté, a commonly consumed cornmeal cake Peanuts

Southern Togolese cuisine

Riz sauce d’arachide, a rice dish made with groundnut sauce. Sakomi or sakome, a sandwich that consists of a baguette stuffed with shredded cabbage, carrots, beets, fresh herbs, cooked spaghetti or noodles, sliced boiled eggs, sausages, soft beans, mayonnaise, onion stew base, and spicy red pepper sauce.

Starters Salad with papaya Tomato and onion salad Avocado salad with sole Avocado salad in cubes, usually served with tomato, hard-boiled egg and onions

Sauces Fétri déssi: okra sauce (fétri = okra; dessi = sauce) cooked with palm oil or other oils, beef, shrimp, crab, smoked fish

Gboma déssi: spinach-based sauce with meat, smoked fish, or seafood Adémè déssi: sauce of leafy greens (adémè) Egoussi déssi: thick sauce of ground egusi seeds, gboma leaves, tomato, onion, spices, beef, akpanman (softened cow skin), seafood

Gbôh-lan déssi: goat meat sauce Alin déssi: mutton sauce Gni-lan déssi: beef tomato sauce Gni-fôti déssi: cow feet tomato sauce Agbanmé déssi: light tomato sauce with beef strips or fish Dékou déssi: palm nut sauce with offal, beef, fish Yébéssé-si: raw spicy tomato and chili paste Han-lan déssi: pork tomato sauce Hô-lan déssi: smoked agouti tomato sauce (Dasyprocta) Azin'g déssi: peanut paste sauce Lan-moumou déssi: fish sauce with tomato

Kanlanmi déssi: fried fish tomato sauce Dowèwi déssi: sauce with fresh or smoked anchovies

Gbékui déssi: thick leafy greens sauce (gboma, amaranth, Cleome gynandra) with meat or fish Déssi hé: white sauce with vegetables and fish

Starches and doughs Akoumé: staple maize porridge (dough), cooked in boiling water and served as main accompaniment to various sauces. Two main methods: éwɔ-koumé: dry maize flour stirred directly into boiling water until firm. If prepared with dried cassava flour instead, it is called konkonte (also popular in Ghana), similar to amala of the Yoruba people. éma-koumé: fermented wet maize dough, sieved and settled, then cooked into a smooth, lighter, whiter paste. When made with fermented cassava dough, it is agbélimá-koumé, similar to Placali from Ivory Coast. Akoumé (in Gen language) is the same as akplè (Ewe language), or banku (Ga language), close to tô (Burkina Faso).

Djenkoumé: salty version, amiwɔ in Benin; maize dough cooked with salted water or meat broth, eaten plain with meat. Kom (dokounou): steamed balls of precooked, fermented whole-grain maize dough wrapped in corn husks; served with fried fish and a special roasted chili pepper (yébéssé fionfion). Kom is widely eaten in Ghana among Ewe people, known as kenkey in the Ga people language.

Ablo: steamed, slightly sweet maize pancake; also made with rice. Akpan: soft, slightly tangy ball of fermented whole maize flour, steamed in banana leaves.

Egblin: ball made from very fermented maize cream, steamed in cassava leaves. Fufu: mash of boiled yam, cassava, plantain or taro, pounded to a light, elastic texture; eaten with clear fish or meat broth or with palm nut sauce (dékou déssi).

Beverages Red wine American-style beer White wine

See also Benin cuisine Burkinabé cuisine Ghanaian cuisine List of African cuisines

References

External links

Togo Food from Culinary Encyclopedia by ifood.tv