Togolese cuisine
Culinary traditions of Togo From Wikipedia, the free encyclopedia
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.
- Akume, prepared from ground maize served with a side, usually okra soup.
- 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]
Beverages
See also
References
External links
Wikiwand - on
Seamless Wikipedia browsing. On steroids.