Baku Kitchen! An independent reference of traditional food

Togo

Corn pâte with okra and leafy sauces, chili-grilled chicken, street rice-and-beans, and potent sodabi. That is the short version of what Togo cooks. Look for Djenkoumé (tomato-red cornmeal dough classically served with grilled chicken), Ayimolou (rice and beans with dark pepper sauce, everyday street lunch) and Fufu (pounded yam balls with peanut, palm-nut or tomato sauces). Mina and Ewe dish of maize dough cooked in tomato sauce, a festive southern Togolese plate served with grilled chicken. This atlas has 30 Togo dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

30 dishes.

AbloAbloSteamed sweet fermented rice cakes sold with fried fishAdémè dessiAdémè dessiSilky jute-leaf sauce eaten with akouméAkassaAkassaTangy fermented corn dough wrapped in leaves, base for saucesAkluiAkluiGranular millet porridge taken with sugar or soured milkAkouméAkouméFermented corn dough swallow, the daily stapleAkpanAkpanTart fermented maize drink thinned with water and sugared over iceAmiwoAmiwoRed corn dough cooked in tomato-pepper broth, paired with chickenAtchomonAtchomonCrunchy fried dough nibbles, Togolese chin chinAyimolouAyimolouRice and beans with dark pepper sauce, everyday street lunchAzi dessiAzi dessiPeanut sauce simmered with chicken or fish, poured over riceBissapBissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very coldBotokoinBotokoinFried balls of sweet wheat dough, crisp outside and soft withinDèguèDèguèMillet couscous in sweetened yoghurtDjenkouméDjenkouméTomato-red cornmeal dough classically served with grilled chickenFetri dessiFetri dessiLong-drawn okra sauce with smoked fish, eaten with akouméFufuFufuStiff cassava-corn flour swallow rolled to scoop stewsGariGariToasted cassava granules soaked in water or sprinkled over beansGari fotoGari fotoMoistened gari tossed with tomato, onion and scrambled eggGboma dessiGboma dessiAfrican nightshade leaves stewed in palm oil with tomatoes and fishKoklo méméKoklo méméChili-rubbed grilled chicken with fiery tomato dipKolikoKolikoGolden fried yam wedges with chili powderKuli-kuliKuli-kuliCrunchy fried peanut-paste rings and sticksLait cailléLait cailléThick soured cow's milk ladled from calabashes, sweetened or poured over milletMawèMawèSour fermented maize dough, the mother base for akassa and drinksPalm winePalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runsPinonPinonGari cooked in spicy red tomato broth, often with fried fishSodabiSodabiArtisanal palm liquor born in Benin, poured at ceremoniesTalé-taléTalé-taléSmall fried pancakes of mashed overripe plantain and flourTchoukoutouTchoukoutouCloudy sour sorghum beer drunk warm from calabashesWagashiWagashiFulani cow's-milk cheese fried and simmered in spicy tomato sauce

  • Ablo

    Steamed sweet fermented rice cakes sold with fried fish. Ready in 20 min prep and 20 min cooking. 12 cakes.…

  • Adémè dessi

    Silky jute-leaf sauce eaten with akoumé. Ready in 30 minutes prep and 40 minutes cooking. Serves 6. A soup &…

  • Akoumé

    Fermented corn dough swallow, the daily staple. Ready in 10 minutes prep and 30 minutes cooking. Serves 6. A main…

  • Akpan

    Tart fermented maize drink thinned with water and sugared over ice. Ready in 30 min prep and 30 min cooking.…

  • Akassa

    Tangy fermented corn dough wrapped in leaves, base for sauces. Ready in 30 min prep and 40 min cooking. Makes…

  • Aklui

    Granular millet porridge taken with sugar or soured milk. Ready in 30 minutes prep and 40 minutes cooking. Serves 6.…

  • Atchomon

    Crunchy fried dough nibbles, Togolese chin chin. Ready in 30 min prep and 30 min cooking. About 800 g. A…

  • Azi dessi

    Peanut sauce simmered with chicken or fish, poured over rice. Ready in 25 minutes prep and 1 hour cooking. Serves…

  • Bissap

    Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…

  • Botokoin

    Fried balls of sweet wheat dough, crisp outside and soft within. Ready in 20 minutes prep and 25 minutes cooking.…