3 dishes people actually cook in Togo: what they are, how long they take, and what you need to buy.
What can you cook from Togo? 3 traditional Togo dishes, from Fufu (55 min, the quickest) to Akpan (4770 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Togo on the map. Drag to spin the planet.
A maize starch fermented for two days into a tangy yogurt-like cream, served ice cold with sugar and condensed milk.
Djenkoumé, from the Ewe for red paste, is a maize dough cooked in a spiced tomato and chicken broth and served with roast chicken.
Boiled white yam pounded in a wooden mortar until it turns into a smooth, elastic dough, eaten by hand with a sauce.
Copper documents three dishes from Togo: Akpan, Djenkoume and Fufu. One of the three needs an oven. Between them they use 17 different ingredients.
The three recipes need 17 ingredients between them. Copper's atlas covers 586 dishes from 198 countries, and these three are the Togo entries. Every ingredient list on this page is complete, with quantities, and free to read.
Fufu is the quickest at 55 minutes. Akpan is the longest at 4770 minutes, most of it unattended. The median is 100 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Togo here is rated easy, but every one has the full method written out step by step, free to read. Fufu is the shortest way in.
Togo is part of West African.
Countries close to Togo on the globe — and close on the plate.
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