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]

Foods and dishes

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.

Beverages

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

See also

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

References

External links

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

• Togo Food from Culinary Encyclopedia by ifood.tv