Baku Kitchen! An independent reference of traditional food

Togo

0 dishes.

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  • Pinon

    Gari cooked in spicy red tomato broth, often with fried fish. Ready in 20 minutes prep and 40 minutes cooking.…

  • Talé-talé

    Small fried pancakes of mashed overripe plantain and flour. Ready in 15 minutes prep and 20 minutes cooking. Makes about…

  • Tchoukoutou

    Cloudy sour sorghum beer drunk warm from calabashes. Ready in 4 days malting prep and 4 hours cooking. Makes about…

  • Ayimolou

    Rice and beans with dark pepper sauce, everyday street lunch. Ready in 20 min prep and 1 hr 10 min…

  • Amiwo

    Red corn dough cooked in tomato-pepper broth, paired with chicken. Ready in 25 min prep and 50 min cooking. 4…

  • Djenkoumé

    Tomato-red cornmeal dough classically served with grilled chicken. Ready in 25 min prep and 45 min cooking. 4 servings. A…

  • Fufu

    Stiff cassava-corn flour swallow rolled to scoop stews. Ready in 20 min prep and 40 min cooking. 4 servings. A…

  • Kuli-kuli

    Crunchy fried peanut-paste rings and sticks. Ready in 40 min prep and 30 min cooking. About 30 pieces. A snack…

  • Sodabi

    Artisanal palm liquor born in Benin, poured at ceremonies. Ready in 10 min prep and 3–5 days fermenting, then distilling…

  • Wagashi

    Fulani cow’s-milk cheese fried and simmered in spicy tomato sauce. Ready in 40 min prep and 1 hr cooking. 4…