A FOOD TRADITION
Kabiye Cuisine
Kabiye cuisine is rooted in north-central Togo, including the Kara region, and reflects a farming tradition shared through family and community foodways. Millet, sorghum, maize, yam, cassava, beans, groundnuts, leafy vegetables, and shea-derived fats are important ingredients. Grains are milled into porridges or firm pâtes, while tubers are pounded for fufu; sauces are commonly built from greens, groundnuts, dried fish, or meat. Typical meal patterns include millet tô with a leafy sauce, yam fufu with groundnut sauce, and grilled or stewed poultry served with a cereal staple. Recipes and proportions vary across Kabiye settlements.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
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