Welcome to the Celtnet Togo Recipes Page
Recipe List — Togo Recipes

Welcome to my listing page for Togolese recipes. This is an attempt to collect as many recipes from Togo in West Africa as possible. As well as being grouped into the main regions of Africa, each country also has its own entry page.

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Recipe List — Togo Recipes

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African Regions Covered by Celtnet Recipes:

  Central African Recipes   East African Recipes   North African Recipes
  Southern African Recipes   West African Recipes   

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Solution Graphics

The image above shows the entire continent of Africa with West Africa picked out in red. West Africa is formed from sixteen states: 1: Benin; 2: Burkina Faso; 3: Côte d'Ivoire; 4: The Gambia; 5: Ghana; 6: Guinea; 7: Guinea-Bissau; 8: Liberia; 9: Mali; 10: Mauritania; 11: Niger; 12: Nigeria; 13: Senegal; 14: Sierra Leone; 15: Togo. Also included are the islands of Cape Verde, off the Senegalese coast (not shown on the map).

Togo

Togo; officially: République Togolaise; whose capital is Lomé. The Togolese Republic achieved independence from France on April 27th, 1960. Togo's culture reflects the influences of its thirty-seven ethnic groups, the largest and most influential of which are the Ewe, Mina, and Kabre. Though French is the official language, the many indigenous African languages spoken by Togolese include: Gbe languages such as Ewe, Mina, and Aja; Kabiyé; and others. Over half the Togolese people adhere to native, animist, belief systems despite the influences of Islam and Christianity.

Despite having been a German colony and then split between France and England much of Togloese cuisine is a native one. Staples include maize, cassava, yam, rice, plantains, beans and millet. The most widely eaten food is maize, while rice consumption is quite low. Like many West African countries fish is the most important source of protein, though bush meat is often hunted and consumed. Fufu ranks amongst the country's staples. Togolese cuisine is a combination of African and French culinary styles, combining rice’s, sauces, fish, meat and vegetables in order to serve traditional dishes, like koklo meme, grilled Chicken with a spicy chili sauce, pâté, made from millet, plantains, corn or manioc, riz sauce d’arachide, simply rice with Peanut sauce, and other sauces based on Eggplant, tomato, fish or spinach. Generally Togolese cuisine is rich in sauces and pates and is often spiced with chillies.

    Akume with Ademe Sauce
     Origin: Togo		    Grilled Plantains
     Origin: Togo		    Togo Bananas
     Origin: Togo
    Chicken Groundnut Soup
     Origin: Togo		    Huitres Azi Dessi
     (Fried Oysters with Chilli, Smoked Prawns and Peanut Sauce)
     Origin: Togo		    Togolese Couscous in Peanut Sauce
     Origin: Togo


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