Togo
4 topics — topics in this category.
Akoumé
Togo's corn foundation: akoumé — a firm maize (or cassava-maize) porridge served with sauces (gboma dessi spinach, adémè jute, fish tomato) — the plate that defines Lomé's tables. Ingredients: maize flour, water; sauces…
Gboma Dessi
The spinach stew: gboma dessi — spinach or gboma leaves simmered in a tomato sauce with smoked fish, crab or beef — Togo's green signature beside akoumé. Ingredients: spinach/gboma leaves, tomatoes, onions, smoked fish o…
Fufu (Togo)
Togo's yam fufu: pounded yam (or cassava) served with peanut sauce, light soup or gboma — the northern and festive foundation. Ingredients: yams or cassava, water; peanut sauce: groundnuts, tomatoes, chicken. Recipe: 1)…
Poulet Bicyclette (Togo Grill)
Lomé's grilled chicken and fish quarter: poulet bicyclette (the tough, flavourful free-range 'bicycle chicken') grilled and served with attiéké-like accompaniments, onions and piment — the maquis plate of Togo. Ingredien…
World Cuisines
Talk now — free call