Togolese cuisine is hearty and flavorful, often centered around maize, yam, cassava, and plantains. One staple is fufu, a thick, dough-like paste made from yam or cassava, typically served with rich sauces like sauce arachide (peanut sauce) or sauce tomate with fish or goat meat.
Akume, made from maize flour, is often eaten with okra sauce, while gboma dessi is a savory spinach stew often served with rice or boiled yams. Grilled fish or chicken, marinated with ginger, garlic, and chili, is a common and delicious street food, frequently accompanied by attieke (fermented cassava couscous).
For something quick and local, try pâté (cornmeal porridge), beans with gari, or fried plantains known as alloco. Togo also offers refreshing drinks like bisap (hibiscus tea), ginger juice, and local palm wine, often enjoyed during social gatherings or celebrations.