Togolese cuisine
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Togolese cuisine is the cuisine of the Togolese Republic, a country in West Africa. Staple foods in Togolese cuisine include maize, rice, millet, cassava, yam, plantain and beans. Maize is the most co
Street food in Lomé
Fufu (left) and palm nut soup (right).
Ablo, a maize-based food
Gboma déssi
West African cuisine
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West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, people buy groceries from markets, shops, stalls or supermarkets to make their meals.
Senegalese yassa poulet, a tangy-spicy dish enjoyed throughout the West African region, made with Dijon mustard, onions, lemon juice, olives and Scotch bonnet peppers
Klouikloui, rings of fried peanut butter as served in Benin
A plate of fufu accompanied with peanut soup
Maafe prepared by a Senegalese cook.