Togolese cuisine

 ( West African Cuisine ) 

Additional foods and dishes include:

• Agouti, known as "grasscutters".
• Akpan, fermented maize dessert.
• Akume, prepared from ground maize served with a side, usually okra soup.
• Baguette bread
• 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.

• Riz sauce d’arachide, a rice dish made with Peanut sauce.

• Salad with papaya
• Tomato and onion salad
• Avocado salad with sole
• Avocado salad in cubes, usually served with tomato, hard-boiled egg and onions

• Fétri déssi: okra sauce ( fétri = okra; dessi = sauce) cooked with palm oil or other oils, beef, shrimp, crab, smoked fish
• Gboma déssi: spinach-based sauce with meat, smoked fish, or seafood
• Adémè déssi: sauce of leafy greens ( adémè)
• Egoussi déssi: thick sauce of ground egusi seeds, gboma leaves, tomato, onion, spices, beef, akpanman (softened cow skin), seafood
• Gbôh-lan déssi: goat meat sauce
• Alin déssi: mutton sauce
• Gni-lan déssi: beef tomato sauce
• Gni-fôti déssi: cow feet tomato sauce
• Agbanmé déssi: light tomato sauce with beef strips or fish
• Dékou déssi: palm nut sauce with offal, beef, fish
• Yébéssé-si: raw spicy tomato and chili paste
• Han-lan déssi: pork tomato sauce
• Hô-lan déssi: smoked agouti tomato sauce (Dasyprocta)
• Azin'g déssi: peanut paste sauce
• Lan-moumou déssi: fish sauce with tomato
• Kanlanmi déssi: fried fish tomato sauce
• Dowèwi déssi: sauce with fresh or smoked anchovies
• Gbékui déssi: thick leafy greens sauce ( gboma, amaranth, Cleome gynandra) with meat or fish
• Déssi hé: white sauce with vegetables and fish

• Akoumé: staple maize porridge (dough), cooked in boiling water and served as main accompaniment to various sauces. Two main methods:

: éwɔ-koumé: dry maize flour stirred directly into boiling water until firm. If prepared with dried cassava flour instead, it is called Kokonte (also popular in Ghana), similar to amala of the Yoruba people.

: éma-koumé: fermented wet maize dough, sieved and settled, then cooked into a smooth, lighter, whiter paste. When made with fermented cassava dough, it is agbélimá-koumé, similar to Placali from Ivory Coast.

• Akoumé (in Gen language) is the same as Akple (Ewe language), or banku (Ga language), close to tô (Burkina Faso).

 [[File:Akple and ademe.jpg|thumb|Akoumé with adémè sauce]]
     

• Djenkoumé: salty version, amiwɔ in Benin; maize dough cooked with salted water or meat broth, eaten plain with meat.
• Kom (dokounou): steamed balls of precooked, fermented whole-grain maize dough wrapped in corn husks; served with fried fish and a special roasted chili pepper ( yébéssé fionfion). Kom is widely eaten in Ghana among Ewe people, known as kenkey in the Ga people language.

 [[File:Ga Kenkey & Shrimps.jpg|thumb|Kom with shrimp]]
     

• Ablo: steamed, slightly sweet maize pancake; also made with rice.
• Akpan: soft, slightly tangy ball of fermented whole maize flour, steamed in banana leaves.

 [[File:Banku Wrapped in Plantain leaves.jpg|thumb|Akpan]]
     

• Egblin: ball made from very fermented maize cream, steamed in cassava leaves.
• Fufu: mash of boiled yam, cassava, plantain or taro, pounded to a light, elastic texture; eaten with clear fish or meat broth or with palm nut sauce ( dékou déssi).

 [[File:Fufu and light soup with goat meat.jpg|thumb|Fufu]]
     

• Red wine
• American-style beer
• White wine

• Benin cuisine
• Burkinabé cuisine
• Ghanaian cuisine
• List of African cuisines

• Togo Food from Culinary Encyclopedia by ifood.tv