Culinary traditions of Togo
Street food in Lomé .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
Fufu (left) and palm nut soup (right).Ablo , a maize -based foodTogolese 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.