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 food

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:


See also


  1. ^ a b c Evans, Dyfed Lloyd The Recipes of Africa. Dyfed Lloyd Evans. p. 138.
  2. ^ a b c d e f g "Togo (Togolese Recipes)." Accessed July 2011.
  3. ^ a b c d e f g h i j "Togolese cuisine". Oxfam. Retrieved 2013-05-16.
  4. ^ a b c d "Sharing the Secrets of Togo's Cuisine." Accessed July 2011.
  5. ^ "L'akpan le yaourt végétal béninois qui a du potentiel". Archived from the original on 2020-07-29. Retrieved 2020-04-10.
External videos
video icon Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise)