16 Traditional Dishes and Foods of Togo

Fufu is a quintessential element of Togolese and West African cuisine in general, serving as a versatile companion to many other flavorful dishes.

Fufu is made primarily from pounded green plantains and cassava tubers. Its gluten-free, cholesterol-free, and low-fat profile make it a cornerstone for a nutritious diet.

The process of creating fufu involves blending these ingredients with hot water to achieve a dough-like consistency, offering a slightly sour taste.

Jollof rice is a popular one-pot dish within Togolese cuisine and across West Africa.

This dish is made with aromatic rice, meat or fish, vegetables, and a blend of spices. It’s notable for its striking red and orange hues from pureed tomatoes.

Its origin traces its roots back to the 14th-century Jolof Empire.

Brochettes is a popular street food in Togo, featuring skewered and grilled meat or fish. They are often seasoned with local spices and served with sides like spicy sauces or vegetables.

This dish highlights the importance of grilling techniques in Togolese cooking.

Riz Sauce D’arachide is a beloved Togolese dish with the nuttiness of pounded peanuts transformed into a creamy sauce.

Chicken, beef, or fish often accompany the sauce. Locals usually pair Riz Sauce D’arachide with white rice, for a complete meal.

Ayimolou is a staple in Togolese cuisine that is made from rice and beans. These ingredients are cooked together and often bathed in a spicy tomato sauce.

It’s also a typical Togolese communal meal, inviting everyone to share from a single large plate.

In addition, ayimolou is commonly served with fried pepper or tomato sauce, and sometimes with dried salted chili pepper powder and fried onion oil.

Gboma dessi stands out in Togolese cuisine as a tasty beef stew with spinach, vegetables, and robust spices.

This dish exemplifies how Togolese culinary traditions celebrate both taste and wellness in every spoonful.

Koklo Meme is a common grilled chicken dish in Togolese cuisine. This dish is moist, flavorful achieved through a marination process including spices and palm oil.

The chicken, especially the legs, is grilled to perfection, achieving a golden exterior and smoky aroma.

These chicken legs are then grilled over medium fire until they take on a golden exterior. Complete your koklo meme by drizzling spicy chilly sauce over the legs and sink your teeth into them!

Not only present in the main dishes, but corn also makes its way into the world of Togolese delights. And djenkoume (or djinkoume), made from torrefied corn dough, is a great example.

The combination of cereal grain and tangy tomatoes, an unlikely ingredient for cakes, results in this flavorful dish.

You can even enjoy these beautiful cakes with grilled meat or fish.

Yassa, originating from the Casamance region in southern Senegal, has been a favorite delicacy in Togo. This flavorful dish features marinating chicken with onions in a vibrant mix of lime juice and chili peppers, then slowly cooked to tender perfection.

The process enhances the chicken and onions with a depth of sweet and tangy flavors. Yassa is ready when the chicken is so tender that you can remove it from the bone with merely your tongue.

Akpan is a well-loved dessert in Togo. It includes probiotic, corn kernel-based yogurt mixed with condensed milk. Therefore, its taste is tangy and refreshing.

Traditionally served chilled in small plastic bags, it’s a popular treat for cooling down in the summer heat. You can open the wrapping or just bite it off and enjoy the yogurt.

Groundnut (or peanut) is a legume crop that is very important in Togo. One way to make the best of what peanut has to offer is to cook it into this hearty soup.

The soup is distinguished by its smooth peanut paste and the unique addition of exotic spices like bitter leaves and Uziza seeds (African black pepper). Moreover, groundnut is also a healthy source of protein and fat, increasing the value of this dish.

Finally, a pot of finger-licking peanut soup won’t do without fresh veggies such as tomatoes, okra, or eggplants. For the fullest experience, don’t forget to serve it with some starchy fufu.

Kom is a distinctive Togolese dish known for its spicy flavor, made from steam-cooked corn flour mixed with tomatoes, onions, and pepper.

This spicy concoction is often served with fried fish.

Pinon is a traditional dish in Togolese cuisine, which proves the versatility of cassava, a staple in the country.

It’s prepared with gari, a type of cassava flour, which is mixed with various spices such as ginger, garlic, pepper, and/or tomatoes.

This savory dish is often accompanied by boiled meat, usually goat or pork, blending rich flavors and textures.

Akume is a simple yet energizing porridge made from ground corn and fermented cassava, highlighting the importance of corn in Togolese cuisine.

With 40% of Togo’s arable land dedicated to corn cultivation, dishes like Akume are central to the country’s culinary practices.

This is a straightforward dish as you only need to heat the mixture while continuously stirring until it becomes firm, then add a pinch of salt to enhance flavors. Akume is an energy food on Togolese breakfast tables.

Akara is a snack made from black-eyed peas and holds a significant place in Togolese cuisine.

These deep-fried fritters are versatile, often incorporating ingredients like cashews, tomatoes, or shrimp. They are known for their spicy flavor and distinct bronze color from frying in palm oil.

Originating from Nigerian Yoruba culture, akara has become a beloved street food in West Africa and beyond, including Brazil and the Caribbean.

Ablo is a versatile dish made from cornmeal and rice flour in Togo. It’s often served as a side like fufu but also enjoyed on its own with spicy or tomato sauces.

The preparation involves boiling the flour, adding yeast for leavening to achieve soft, moist cakes, and then steaming them in molds.