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Togo

Akume cornmeal, fish stews and palm-nut sauces.

Iconic recipes

Soft cornmeal pap with okra and smoked fish stew.

Tomato-rich corn pudding traditionally served with grilled chicken.

Lightly fermented rice-and-corn flour cakes steamed soft — eaten with grilled fish and chili sauce.

Pounded yam-cassava fufu with a clear, fiery tomato-and-fish soup.

Spatchcock chicken marinated with mustard, garlic and chili, grilled over coals.

Togolese tomato-soaked corn paste eaten with grilled chicken or fish.