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Togolese cuisine





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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.[1][2] Maize is the most commonly consumed food in the Togolese Republic.[1] Fish is a significant source of protein. People in Togo tend to eat at home, but there are also restaurants and food stalls.[3]

Street foodinLomé.

Foods and dishes

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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

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See also

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  •   Food
  • References

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    1. ^ a b c Evans, Dyfed Lloyd The Recipes of Africa. Dyfed Lloyd Evans. p. 138.
  • ^ a b c d e f g "Togo (Togolese Recipes)." Healthy-life.narod.ru. Accessed July 2011.
  • ^ a b c d e f g h i j "Togolese cuisine". Oxfam. Retrieved 2013-05-16.
  • ^ a b c d "Sharing the Secrets of Togo's Cuisine." Madison.com. Accessed July 2011.
  • ^ "L'akpan le yaourt végétal béninois qui a du potentiel". archive.wikiwix.com. Archived from the original on 2020-07-29. Retrieved 2020-04-10.
  • edit
    External videos
      Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise)

    Retrieved from "https://en.wikipedia.org/w/index.php?title=Togolese_cuisine&oldid=1215676845"
     



    Last edited on 26 March 2024, at 14:31  





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    This page was last edited on 26 March 2024, at 14:31 (UTC).

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