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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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