Togolese cuisine is a vibrant reflection of the nation’s diverse ethnic groups, influenced by neighboring West African culinary traditions as well as French and German colonial legacies.

Staple foods form the bedrock of Togolese meals, with maize being the most commonly consumed grain, often ground into flour for dishes like akume (corn porridge) and pâte (a thick paste). Other significant starches include yam, cassava, plantain, and rice, which are prepared in various ways to accompany flavorful sauces and stews. Fish is a crucial protein source, especially in coastal regions, while beans and groundnuts also feature prominently in the Togolese diet. The liberal use of spices, including chili peppers, ginger, and garlic, adds depth and warmth to many dishes. Palm oil and peanut paste are also essential ingredients, contributing richness to the sauces that are central to Togolese culinary experiences.

1. Fufu

Fufu is a quintessential staple in Togolese cuisine, made by pounding boiled cassava, yams, or plantains into a smooth, elastic dough. This labor-intensive process involves using a large mortar and pestle to achieve the desired consistency. Fufu serves as a versatile accompaniment to a variety of soups and stews, such as groundnut soup or palm nut soup, absorbing the rich flavors of the sauces. It’s traditionally eaten by hand, with small portions rolled into balls and dipped into the accompanying soup. Fufu is not only a dietary staple but also holds cultural significance, often featured in communal meals and special occasions. 

2. Akoumé

Akoumé, also known as pâte, is a fermented cornmeal dish that holds a central place in Togolese cuisine. Prepared by cooking fermented corn flour into a thick, smooth paste, Akoumé has a slightly tangy flavor due to the fermentation process. It’s typically served with various sauces, such as okra or spinach-based stews, and is eaten by hand, similar to fufu. The dish’s simplicity and adaptability make it a daily staple for many Togolese households. 

3. Djenkoumé

Djenkoumé is a savory cornmeal cake infused with tomato and palm oil, giving it a distinctive reddish hue and rich flavor. The dish is prepared by cooking cornmeal with a blend of tomatoes, onions, and palm oil until it reaches a dense, cake-like consistency. Often served alongside grilled or fried chicken, Djenkoumé is a popular choice for both everyday meals and special gatherings. Its hearty nature and flavorful profile make it a beloved component of Togolese culinary tradition. 

4. Gboma Dessi

Gboma Dessi is a flavorful spinach stew that showcases the use of leafy greens in Togolese cooking. The dish combines spinach (or similar greens) with ingredients like onions, tomatoes, and palm oil, often enriched with meats such as beef or fish. Simmered to perfection, Gboma Dessi is typically served with staples like rice, pâte, or fufu. Its nutritious components and robust taste make it a staple in both urban and rural settings across Togo. 

5. Koklo Meme

Koklo Meme, translating to “grilled chicken,” is a popular street food and festive dish in Togo. Chicken pieces are marinated in a blend of spices, including garlic, ginger, and chili peppers, then grilled over open flames until crispy and flavorful. Often served with sides like fried plantains or attiéké (fermented cassava couscous), Koklo Meme is a testament to the Togolese love for well-seasoned, grilled meats. 

6. Ablo

Ablo is a slightly sweet, steamed cornmeal and rice flour cake that serves as a versatile side dish in Togolese meals. The batter is fermented and then steamed, resulting in a soft, fluffy texture. Ablo is commonly paired with savory dishes like grilled fish or spicy tomato sauces, providing a subtle sweetness that balances the meal. Its unique preparation and taste make it a cherished component of Togo’s culinary landscape. 

7. Riz Sauce d’Arachide (Peanut Sauce with Rice)

Riz Sauce d’Arachide is a comforting dish featuring rice served with a rich peanut sauce. The sauce is made by blending ground peanuts with tomatoes, onions, and spices, then simmering until thick and flavorful. Often accompanied by meats like chicken or beef, this dish is a staple in many Togolese households, appreciated for its hearty and satisfying qualities. 

8. Akpan

Akpan is a traditional Togolese dessert made from fermented corn kernels mixed with condensed milk. This sweet and tangy treat is typically served chilled, often in small plastic bags, making it a popular street food, especially during hot weather. Akpan’s refreshing taste and probiotic benefits have cemented its place as a beloved snack and dessert option in Togo.