Togolese cuisine is varied and diverse thanks to the multitude of ethnic groups and communities that populate the country. From region to region, from one community to another, dishes and meals vary. Each culinary tradition competes to offer the finest possible fare. The essential ingredients of this cuisine are corn, cassava, yam, and rice. They feature prominently in many local dishes.

Here are the must-try specialities during your stay in Togo:

AKOUME

A great many Togolese dishes are served with "paste" made from corn—akoumé. This staple pairs beautifully with most sauces. Mastering the preparation of akoumé is the foundation of Togolese cooking. It's a delicious dish you absolutely must taste once you arrive in Togo.

AYIMOLU

Ayimolu is another must-try! To truly savour this dish, pair it with black chilli yebessé fion-fion or chilli powder and onions slowly caramelised in oil. It's not uncommon to find ayimolu vendors in the streets of Lomé or Tsévié! Togolese people adore this mouth-watering dish.

FOUFOU

If there's one dish abundantly found in the cuisines of northern Togo's communities, it's surely foufou, made from pounded yam. Yam is a tuber cultivated in tropical regions with impressive nutritional value: rich in starch, phosphorus, potassium, manganese, copper, and vitamins B1 and B6.

A good serving of foufou is often accompanied by peanut sauce, palm seed sauce, or palm nut sauce.

DJENKOUME

The original recipe is made with chicken, hence the name poulet djénkoumé. This dish can also be prepared with guinea fowl. It's a blend of red paste seasoned with tomatoes and spices, served alongside roasted chicken or guinea fowl meat. Absolutely satisfying!

PINON

Generally speaking, pinon is one of the most widely consumed dishes. As you'll have guessed, this sautéed vegetable dish, brimming with generous chunks of beef, is simply an unmissable treat when discussing Togolese cuisine. Pinon delivers sensations that words can hardly capture. You have to taste it to understand. Pure pleasure awaits.

KHOM

A must-taste dish! Khom is made from corn flour combined with a blend of tomatoes and chilli, served with fried fish, sardines, and finely sliced onions.

ABLO

Ablo is a typically African dish made from corn—more precisely, a bread crafted from fermented corn flour. These are white, slightly sweet pancakes traditionally consumed in Togo and Benin. Preparation requires a certain expertise. This is why vendors in Togo and Benin keep their production secrets closely guarded.