A FOOD TRADITION

Tem Cuisine

Tem cuisine is associated with central Togo around Sokode and adjacent areas, while related foodways continue across neighboring parts of the West African savanna. Its pantry combines millet, sorghum, maize, rice, yams, cassava, beans, groundnuts, dried fish, and meats. Daily cooking centers on milling grains into tô or other pâtes, pounding tubers, simmering groundnut and leafy sauces, and drying or grilling ingredients for storage and flavor. Examples include millet tô with groundnut sauce, yam fufu with a meat or vegetable sauce, and rice-and-bean preparations served with peppered or stewed accompaniments. Urban Tem cooking also incorporates broader regional influences.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.