Baku Kitchen! An independent reference of traditional food

Togo

30 dishes.

AbloSteamed sweet fermented rice cakes sold with fried fishsoup & stewAdémè dessiSilky jute-leaf sauce eaten with akoumémainAkassaTangy fermented corn dough wrapped in leaves, base for saucesbreakfastAkluiGranular millet porridge taken with sugar or soured milkmainAkouméFermented corn dough swallow, the daily stapleAkpanTart fermented maize drink thinned with water and sugared over iceAmiwoRed corn dough cooked in tomato-pepper broth, paired with chickensnackAtchomonCrunchy fried dough nibbles, Togolese chin chinstreet foodAyimolouRice and beans with dark pepper sauce, everyday street lunchsoup & stewAzi dessiPeanut sauce simmered with chicken or fish, poured over riceBissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very coldsnackBotokoinFried balls of sweet wheat dough, crisp outside and soft withinDèguèMillet couscous in sweetened yogurtmainDjenkouméTomato-red cornmeal dough classically served with grilled chickensoup & stewFetri dessiLong-drawn okra sauce with smoked fish, eaten with akouméFufuStiff cassava-corn flour swallow rolled to scoop stewssalad & sideGariToasted cassava granules soaked in water or sprinkled over beansGari fotoMoistened gari tossed with tomato, onion and scrambled eggsoup & stewGboma dessiAfrican nightshade leaves stewed in palm oil with tomatoes and fishmainKoklo méméChili-rubbed grilled chicken with fiery tomato dipstreet foodKolikoGolden fried yam wedges with chili powderKuli-kuliCrunchy fried peanut-paste rings and stickscheese & dairyLait cailléThick soured cow's milk ladled from calabashes, sweetened or poured over milletfermented & pickledMawèSour fermented maize dough, the mother base for akassa and drinkswine & spiritPalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runsmainPinonGari cooked in spicy red tomato broth, often with fried fishSodabiArtisanal palm liquor born in Benin, poured at ceremoniessnackTalé-taléSmall fried pancakes of mashed overripe plantain and flourwine & spiritTchoukoutouCloudy sour sorghum beer drunk warm from calabashesWagashiFulani 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. A main recipe from Benin.

  • 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.…