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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. Maize is the most commonly consumed food in the Togolese Republic. Fish is a significant source of protein, and bush meat is often hunted and consumed. People in Togo tend to eat at home, but there are also restaurants and food stalls.
Togolese style is often a combination of African, French and German influences. The cuisine has many sauces and different types of pâté, many of which are made from eggplant, tomato, spinach and fish. The cuisine combines these foods with various types of meat and vegetables to create flavorful dishes. Roadside food stands sell foods such as groundnuts, omelettes, brochettes, corn-on-the-cob, and cooked prawns.
Additional foods and dishes include:
|Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise)|