Togolese cuisine

In this article, we will explore the topic of Togolese cuisine and its impact on modern society. From its origins to its current evolution, Togolese cuisine has played a fundamental role in different aspects of daily life. Throughout history, Togolese cuisine has been the subject of debate and controversy, generating diverse opinions and opposing points of view. Through a deep and exhaustive analysis, we will examine the role of Togolese cuisine in various contexts, seeking to understand its influence on culture, politics, economics and other areas of contemporary life. From its historical importance to its future implications, Togolese cuisine has been and will continue to be a topic of interest and relevance in today's world.

Street food in Lomé.

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

Foods and dishes

Fufu (left) and palm nut soup (right).
Ablo, a maize-based food

Togolese style is often a combination of African, French, and German influences. The cuisine has many sauces and different types of pâté, many of which are made from eggplant, tomato, spinach, and fish. The cuisine combines these foods with various types of meat and vegetables to create flavorful dishes. Roadside food stands sell foods such as groundnuts, omelettes, brochettes, corn-on-the-cob, and cooked prawns.

Additional foods and dishes include:

  • Agouti, known as "grasscutters".
  • Akpan, fermented maize dessert.
  • Baguette bread
  • Chili peppers are often used as a spice
  • Fufu is very common, made from peeled and boiled yams which are then pounded with a pestle until reaching a dough consistency. Fufu is typically accompanied with sauces.
  • Goat meat.
  • Koklo meme, grilled chicken with a chili sauce.
  • Kokonte, a pâté made from cassava
  • Pâté, a commonly consumed cornmeal cake.
  • Peanuts
  • Riz sauce d’arachide, a rice dish made with groundnut sauce.
  • Akume, prepared from ground maize served with a side, usually okra soup.

Beverages

See also

References

  1. ^ a b c Evans, Dyfed Lloyd The Recipes of Africa. Dyfed Lloyd Evans. p. 138.
  2. ^ a b c d e f g "Togo (Togolese Recipes)." Healthy-life.narod.ru. Accessed July 2011.
  3. ^ a b c d e f g h i j "Togolese cuisine". Oxfam. Retrieved 2013-05-16.
  4. ^ a b c d "Sharing the Secrets of Togo's Cuisine." Madison.com. Accessed July 2011.
  5. ^ "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.

External links

External videos
video icon Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise)
  • Togo Food from Culinary Encyclopedia by ifood.tv
Wikious
Boobota
Sagapedia