Togo

Palms, Cassava, and Spicy Sauces – The Heart of West African Cuisine

Togo, a small yet culturally rich nation in West Africa, is home to one of the region’s most authentic and vibrant culinary traditions. Its cuisine is deeply rooted in agricultural traditions, reflecting the simplicity and heartiness required for daily life. Unlike intricate European cooking, Togolese cuisine is a celebration of starchy staples and thick, spiced sauces.

Togo’s gastronomy is built on local crops: yam, cassava (manioc), corn, rice, and taro. These ingredients are processed into various forms of “dough” or porridge that serve as the accompanying base (or starch) for sauces. Palm oil is widely used, along with intense flavors, largely due to the abundant use of chili peppers.

Iconic Flavors and Social Eating:

The culinary heart of Togo features Fufu (or Akume, Pâte depending on the starch used), made from pounded yam or cassava. This dough is dipped and used to “scoop” up the sauces. Among the most popular sauces are a thick peanut butter sauce with chicken or beef, Gbegbi (spinach sauce), or palm nut sauce.

Meat is traditionally grilled—such as Brochettes (skewers)—and fresh fish is common along the coast. Togo is also known for its bread Djenkoumê (corn bread) and street snacks like Koliko (fried yam sticks). Food in Togo is a profoundly social event, where families and friends share a central bowl, strengthening communal bonds.