Togolese cuisine
Togolese cuisine is the traditional cuisine of Togo, a country in West Africa. It is characterized by its reliance on staple foods such as corn, millet, beans, rice, and yam, as well as a variety of fruits, vegetables, and herbs. Togolese cuisine also features a variety of proteins, including fish, chicken, goat, and bush meat.
Ingredients[edit | edit source]
The staple foods in Togolese cuisine are corn, millet, beans, rice, and yam. These are often served with a variety of sauces, made from ingredients such as tomato, peanut, and spinach. Togolese cuisine also includes a variety of fruits and vegetables, including mango, pineapple, papaya, banana, avocado, eggplant, and okra.
Dishes[edit | edit source]
One of the most popular dishes in Togolese cuisine is fufu, a dough-like food made from boiled and pounded yam, cassava, or plantain. Fufu is often served with a variety of sauces, such as palava sauce, made from spinach, tomato, and palm oil.
Another popular dish is akple, a sourdough dumpling made from corn or cassava flour. Akple is typically served with abolo, a sweet bread made from rice and corn flour, and ademe, a sauce made from spinach and palm oil.
Beverages[edit | edit source]
Traditional Togolese beverages include palm wine, a fermented drink made from the sap of the palm tree, and tchoukoutou, a beer made from millet. Non-alcoholic beverages include hibiscus tea, made from the dried flowers of the hibiscus plant, and ginger juice, made from fresh ginger root.
See also[edit | edit source]
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