Togolese cuisine is heavily influenced by local agricultural produce, indigenous traditions, and the influences of neighboring countries.
Fufu is a staple food in Togo, widely enjoyed across the country.
It is made by pounding boiled cassava or yam tubers until they form a smooth, dough-like consistency.
Akoume, also known as cornmeal mush, is a popular Togolese dish made from fermented corn flour.
The corn is soaked and ground before being left to ferment, resulting in a tangy flavor.
Pate is a versatile dish that resembles a thick porridge.
Pate is commonly served with various meat or fish-based stews, providing a hearty and comforting meal.
Grilled chicken with attieke is a favorite street food in Togo.
Attieke is a couscous-like side dish made from fermented cassava.
The grilled chicken is marinated in a flavorful blend of spices and then grilled to perfection.
Ablo is a steamed cornmeal cake that is widely consumed in Togo.
Ablo has a slightly sweet taste and is often enjoyed with savory accompaniments like fried fish or tomato sauce.
Kuli-Kuli is a popular snack and condiment in Togo, made from ground peanuts.
Kuli-Kuli is enjoyed as a snack on its own or used as a flavorful topping for soups and stews.
Yovo Doko is a spicy fish stew that holds a special place in Togolese cuisine.
Aloko, or fried plantains, is a beloved snack and side dish in Togo.
Ripe plantains are sliced and deep-fried until golden and crispy.
They are often served with spicy tomato sauce or as an accompaniment to grilled meat or fish.
Alokos sweet and savory combination makes it a delightful treat for locals and visitors alike.
Tchakpalo is a popular Togolese street food made from grilled beef or mutton skewers.
