In Togo recipes, maize is a main ingredient. In fact, a traditional Togolese proverb advises against roasting all of your maize during the winter. While yams, cassava, plantains, and rice are all sources of starch, maize is by far the most prevalent.
The average Togolese has two to three meals each day, each of which includes Togo foods including a starch and a protein source. Fried eggs, a variety of cereals, or sliced avocado are all common breakfast options in Togo. Tea, coffee, or Milo, a powdered beverage similar to Ovaltine made by Nestle, are always served with breakfast.
One can eat flavorful Togo foods using spiced chili sauces, peanut paste, and palm oil throughout lunch and dinner. Tomato paste, oil, onions, and sometimes dried fish are used to make chili sauces. Due to the nation’s location along the Atlantic, fish is an easily accessible source of protein.
Fufu is a mainstay of Togo foods and culture. Traditional yams are cooked before being mashed into a dough and served with a variety of sauces and side dishes to make fufu. Pates, another traditional Togo food, are prepared from cassava or maize flour and are typically accompanied by sauces made from meat or vegetables.
Fruits that are excellent can be found in Togo. There are many mango trees, and pineapple is always in season. In Togo’s urban regions, it’s also typical to find foreign delicacies like baguettes and German beers.
8 Authentic Togo Recipes
1. Chicken Peanut Stew Togo Recipe
Togo chicken peanut stew is a rich, savoury dish combining chicken simmered in a groundnut-based sauce. This Togo recipe reflects the widespread West African use of peanuts to create thick, hearty meals.
The stew often includes tomatoes, onions, and spices, producing a smooth sauce that coats tender chicken pieces. Served with rice, fufu, or yams, it provides a complete, filling dish. Popular across the country, this Togo recipe is cooked for family gatherings and everyday meals alike.
2. Jollof Rice
Togo jollof rice is part of the broader West African jollof tradition but features local variations. This Togo recipe blends long-grain rice with a tomato-based sauce seasoned with onions, peppers, and spices.
The dish is often served alongside chicken, fish, or beef, making it a favourite at celebrations and parties. In Togo, jollof rice reflects both regional and national influences, and it remains a dish widely recognised across households. This Togo recipe highlights bold colours and robust flavours.
3. Togolese Gboma Dessi
Togo gboma dessi is a spinach-based stew often prepared with meat, fish, or both. This Togo recipe uses leafy greens simmered in a tomato and onion base, which is then enriched with palm oil and spices.
Served with rice or cornmeal, gboma dessi is a staple meal that balances protein and vegetables in a single pot. Recognised as one of the more traditional Togo recipes, it is especially valued for its nutritious profile and versatility in family cooking.
4. Togo Djenkoume Tomato Cornmeal
Djenkoume is a tomato-infused cornmeal dish served throughout Togo, offering a bright colour and soft texture. This Togo recipe blends cornmeal with a seasoned tomato sauce, producing a savoury side that pairs well with grilled meats, fried fish, or chicken.
Djenkoume is often enjoyed during special events and communal meals, as it is inexpensive yet filling. Among Togo recipes, it is particularly known for showcasing corn as a staple ingredient, combined with the tangy flavour of tomato.
5. Grilled Togo Chicken
Togo grilled chicken is a popular street food and household meal, prepared by marinating chicken pieces in a spice blend before grilling over open flames. This Togo recipe highlights smoky aromas and crisp skin, paired with soft meat inside.
It is commonly served with rice, fried plantains, or salads, making it suitable for both casual and festive dining. As one of the most approachable Togo recipes, grilled chicken is enjoyed widely across urban and rural areas.
6. Aganyin Sauce & Mashed Beans
Aganyin sauce with mashed beans is a Togo recipe known for its combination of soft bean puree and a slow-cooked pepper sauce. The beans are mashed into a smooth base, while the sauce—rich with peppers, onions, and palm oil—is spooned generously on top.
This dish is filling, protein-rich, and often served with fried plantains or bread. Among Togo recipes, it represents everyday cooking, offering a balance of legumes and vegetables in a simple but nourishing form.
7. Gboma Dessi
Gboma dessi, one of the best-known Togo recipes, appears frequently in Togolese households. This dish centres on spinach or local leafy greens cooked down in a tomato-onion sauce, enriched with palm oil.
Protein such as beef, goat, or fish may be added, creating a substantial meal. Served with rice or cornmeal, it is highly adaptable to available ingredients. As a Togo recipe, gboma dessi embodies traditional cooking practices, offering both nutrition and flavour in everyday meals.
8. Agatogo
Agatogo is a plantain-based stew recognised as one of the most traditional Togo recipes. Ripe or semi-ripe plantains are simmered with vegetables, tomatoes, onions, and palm oil, often alongside fish or meat.
The result is a thick, hearty dish with both sweetness from the plantains and savouriness from the sauce. Agatogo is served as a main course and is valued for its affordability and filling quality. This Togo recipe continues to be a household favourite across the country.