Togolese cuisine

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Location of Togo

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, and bush meat is often hunted and consumed.[1][2] People in Togo tend to eat at home, but there are also restaurants and food stalls.[3]

Foods and dishes[edit]

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:

Beverages[edit]

See also[edit]

References[edit]

  1. ^ a b c d Evans, Dyfed Lloyd The Recipes of Africa. Dyfed Lloyd Evans. p. 138.
  2. ^ a b c d e f g h "Togo (Togolese Recipes)." Healthy-life.narod.ru. 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." Madison.com. Accessed July 2011.

External links[edit]

External video
Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise)
  • Togo Food from Culinary Encyclopedia by ifood.tv