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. People in Togo tend to eat at home, but there are also restaurants and food stalls.
Togolese cuisine
culinary traditions of Togo
Examples
Characteristic parts
Dumboy
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Fufu
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Jollof rice
Rice dish from West Africa
Kenkey
Fermented corn dumpling, common in west Africa
Kokonte
African meal
Palm wine
Alcohol made from sap of palm trees
Subcategories:
West African cuisine
Also known as:
Wikidata ID:
Q3006998
Wikipedia title:
Togolese cuisine
References:
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