A FOOD TRADITION
Togolese Cuisine
Togolese cuisine centers on maize, cassava, rice, beans, leafy greens, okra, peanuts, and boldly seasoned meat or fish dishes.
Dishes linked to this cuisine
13–21 of 21
Koklo mémé
Koklo mémé is a Togolese spicy chicken preparation in which chicken is seasoned with aromatics and chilli before being fried or grilled.
Kom
Kom is a fermented corn-dough staple that is shaped and steamed into a soft, firm cake and commonly served with a savory accompaniment.
Kpékpé
Kpékpé is a Togolese maize-based preparation made from a seasoned maize dough and cooked into a firm traditional accompaniment.
Monyo
Monyo is a Togolese tomato-and-chilli sauce made with tomatoes, onions, fresh chilli peppers, vegetable oil, and salt.
Pinon
Pinon is a Togolese maize-based staple made into a firm dough and served with a cooked tomato, onion, and chili sauce.
Riz au Gras
A savory one-pot Guinean rice dish cooked with tomato, onion, aromatics, oil, and commonly meat or poultry.
Tchintchinga
Tchintchinga is a Togolese grilled beef skewer seasoned with peanut, chili, ginger, garlic, and onion.
Tô
Tô is a firm West African staple porridge made by cooking cereal flour with water until it forms a smooth, sliceable dough, commonly served with a sauce or stew.
Yovo Doko
Yovo doko is a Beninese fried dough snack made from sweetened yeasted wheat dough and shaped into small golden fritters.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.