Togolese cuisine

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Street food in Lome. Lunch vendor.jpg
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). Fufu-palmnutsoup.jpg
Fufu (left) and palm nut soup (right).
Ablo, a maize-based food Ablo.jpg
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

Related Research Articles

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In West Africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.

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Burkinabe cuisine

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Ivorian cuisine

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Chadian cuisine

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Cuisine of the Central African Republic

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Liberian cuisine Cultural aspect of Liberia

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  1. 1 2 3 Evans, Dyfed Lloyd The Recipes of Africa. Dyfed Lloyd Evans. p. 138.
  2. 1 2 3 4 5 6 7 "Togo (Togolese Recipes)." Accessed July 2011.
  3. 1 2 3 4 5 6 7 8 9 10 "Togolese cuisine". Oxfam. Retrieved 2013-05-16.
  4. 1 2 3 4 "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 video
Nuvola apps kaboodle.svg Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise)