Togolese cuisine ( French Cuisine togolaise ) is a set of culinary traditions characteristic of the African country of Togo . Its main products are corn , millet , rice , yams , cassava and legumes. The most common food is corn . Fish is considered an important source of protein, and the consumption of wild meat is also common.
Traditions and features
In addition to African cuisine, Togolese cuisine was influenced by French and German culinary traditions. There are many different fish and vegetable sauces and pastes in it, such as eggplant , tomatoes and spinach . Typically, people in Togo tend to eat at home, but restaurants and food stalls are also available. From street food, peanuts , omelets , boiled corn and shrimp are common. Of spices, red pepper is especially popular. Beverages such as beer and wine are consumed .
Typical Dishes
- Fufu - thick porridge from root crops and / or cereals.
- French baguette
Links
- Maurice Piraux (et Muriel Devey), "La cuisine", in Le Togo aujourd'hui , Éditions du Jaguar, Paris, 2010 (nouvelle éd.), P. ISBN 978-2-86950-451-6
- Abui Quacoe, Cuisine togolaise , Fédération des organizations non gouvernementales au Togo, Lomé, 1997, 72 p.