Togo is a West African country with a diverse culinary culture. Togolese cuisine is influenced by its neighboring countries, such as Ghana and Benin, and its colonial history. Here are some famous foods in Togo:
Pâte is a staple food in Togo, often served with soup or stew. It is made from cornmeal or cassava flour and water, then cooked into a thick paste. Pâte is usually eaten with the fingers and used to scoop up the soup or stew. It is a filling and satisfying meal that is enjoyed by many Togolese people.
According to a study by (Adebowale et al., 2014), pâte is a good source of carbohydrates and dietary fiber. It is also gluten-free, making it a suitable food option for people with celiac disease.
Fufu is another staple food in Togo. It is made from cassava or yam flour and water, then cooked into a sticky dough-like consistency. Fufu is usually eaten with soup or stew, and like pâte, it is eaten with the fingers.
According to (Oluwajuyitan and Ade-Omowaye, 2013), fufu is a good source of carbohydrates and dietary fiber. It is also low in fat and cholesterol, making it a healthy food choice.
Akoumé is a popular food in Togo, especially in the coastal regions. It is a cornmeal-based dish that is similar to pâte but has a softer consistency. Akoumé is usually eaten with fish or meat and a spicy tomato sauce.
According to (Anihouvi et al., 2012), akoumé is a good source of carbohydrates and dietary fiber. It is also rich in vitamins and minerals, such as iron and potassium.
Kuli-Kuli is a popular snack in Togo, made from ground peanuts, spices, and salt. It is often eaten on its own or used as a topping for salads or soups. Kuli-Kuli is also a common ingredient in some Togolese dishes, such as the popular bean stew, called “gba.”
According to (Achidi et al., 2013), kuli-kuli is a good source of protein, healthy fats, and fiber. It is also rich in vitamins and minerals, such as vitamin E and magnesium.