This dish is served with other dishes—you can think of it as stew for rice. It supplements other dishes. Djenkoume is prepared with garlic, ginger, onion, red palm oil, tomatoes, etc. Here is how this meal is prepared. This is one, out of the many chicken recipes in Togo. Grilled Togo chicken is actually one of the best chicken recipes and easy to prepare. Here is what you need to make Grilled Togo chicken:.
Ablo is another super delicious Togolese food. It is considered a favorite meal for a vast majority of Togolese nationals. It is a maize meal that is served with other dishes like soup, stews, vegetables and meat dishes, etc. Preparing Ablo requires the following:. When at their best, the drumsticks remain full of their natural juices too. Marinated with ginger and garlic beforehand, these flavours are enhanced further by adding a chilli sauce after grilling.
While the rice is cooking, a thick oily sauce is made by grinding down peanuts in a pestle and mortar. When the rice is ready and has been drained, the sauce is poured on top.
Palm oil is not the only foodstuff in Togo to come from the oil palm. Although known as palm nut soup, in fact it is the flesh or pulp of the fruit that is used here. This is simmered slowly in a large cooking pot with protein often fresh or smoked fish , a blend of spices including paprika, and leafy greens. The result is a liquid soup with a strong red colouring that goes very well with staples such as fufu. Jus de bissap is a drink made from the dried petals of a particular type of hibiscus flower known as roselle.
The petals are infused with sugar water, and so the resulting drink is not technically a juice, but an infusion, although this makes it no less enjoyable. A dark purple in colour, its taste is most often compared to grape juice combined with cranberry juice. Served chilled when possible, it can be served with mint leaves, as well as orange flower water and vanilla.
Sodabe is a palm wine or palm spirit. It is made by first fermenting the natural sugars found in the whitish sap of the palms, and then distilling the resulting concoction. Various species of palm can be tapped, including coconuts and oil palms.
The fermentation process can take as little as two hours, and is generally entrusted to natural yeasts in the air, rather than adding yeasts to the liquid as would happen in a large-scale brewery. Palm wine has a taste all of its own, which is in turn sweet and also nutty.
It has a white opaque appearance, and can feel quite syrupy on the tongue. Ablo is an accompaniment to stews and meat dishes with a lot of similarities to fufu, although in poorer areas it is eaten alone as the main meal with a dipping sauce to provide flavour. Ablo is made from a mixture of corn flour and corn meal a roughly-ground corn flour. Togo was a German colony from the late s and until the end of World War I, when it was split between the English and the French.
Although Togolese cuisine presents many European elements, the staple foods in Togo remained traditional. They include maize , cassava , yam , rice , plantains, beans, and millet. The most widely eaten food is crap, while rice consumption is quite low.
The most important source of protein for most inhabitants is the fish, while bush meat is also often consumed. The most well-liked bush meat is the giant rat. Bush rats are locally known as grasscuters or agouti. Another very popular food in Togo is fufu.
Due to the fact that Togo is blessed with fertile soil, a large variety of vegetables and fruits are grown there. Typical in all Africa, palm wine and beer are also common in Togo.
One of the most common foods in Togo is fufu and its preparation is a communal ritual. Togo is also home to delicious fruits. Mango trees are common and pineapple is in season year round.
Foreign foods such as baguettes and German beers are commonly found in urban areas of Togo as well. The Proven Platter—Togo, November Table manners in Togo are similar to those of neighboring Western African countries.
Most meals are eaten without the use of utensils and are placed in a large communal bowl. The left hand in Togo is considered dirty and indecent; as such, all meals eaten without utensils are to be eaten with the right hand only. This notion even extends to the preparation of meals.
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