Togolese cuisine

One of the most common questions I have received has been concerning the foods and diet of the Togolese. I finally remembered to take a few pictures to make a quick overview of the popular staple foods.

First, I did want to mention I finally tried the bouillie. Less than 10 cents for a bag of bouillie purchased out at the hospital gate. Watched as the woman ladled two bags and handed them to Theresa (long-term missionary, RN) who then handed one to me and proceeded to slurp hers down. I pulled a hole in the corner of the plastic bag with my teeth and slurped. It tasted like a warm fermented sour chai. I finally had to give up and handed the still full bag to Theresa to finish. I felt much better about my dislike when Theresa couldn't finish the bag either and commented that there was something wrong with it. So, after all of that, I still have yet to properly take bouillie. tbd

Second, we have fufu. This is eaten daily by the Togolese. Main ingredient is different throughout West Africa; in Togo, they use yams, which are ground in a mortar for hours until a sticky fluffy consistency. The fufu is served with a sauce and eaten with your hands. In addition, the fufu itself is not actually chewed, but rather just swallowed, washed down with the sauce. In true American fashion I ate the fufu with a fork and I chewed well. In my opinion, the fufu does not have much taste and can best be described as a thick bland cloud with a faint hint of potato.

Next, we have wagash. Essentially, fried Fulani cheese. Mixed with a spicy tomato sauce and then fried again. I really enjoy the wagash and would recommend it.

Next we have ablo, which is a cake made from fermented rice flour. I learned from the long term missionaries ablo can be sweet, or not depending on who makes it and how long it is fermented. I enjoyed it, and would prefer ablo to fufu, but it was definitely a sweeter cake that I had and from the long term missionaries, the sweeter is the preferred option. The above ablo was served with a fish sauce.

This ablo I included because of the egg sauce it is served with. An egg sauce is a popular sauce in Togo, it is a tomato based sauce with egg and served with fufu, or rice, or ablo, etc.

Spaghetti is a staple in Togo. It is served everywhere and in everything. Literally, a Togolese lettuce salad will have spaghetti in it. (actually pretty good!) That being said, the only place I've seen spaghetti served with a meat sauce has been at the guesthouse. More typical in Togo, it is served plain, with egg sauce, with wagash, or as a curry dish.

Couscous is a staple in Togo. Served as a meal, served as a salad (probably with some spaghetti in it as well).

Potatoes and yams are also common.

Bon Appétit!

Much Love.