The {Page-Turner-Cookbook} featuring
togo Is My Kitchen
TOGO Breakfast Appetizers & Soups
TOGO Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
The cuisine of Togo is influenced by the diverse ethnic groups, colonial history, and geographical location of the country.
Some of the common ingredients in Togolese dishes are maize, rice, millet, cassava, yam, plantain, beans, fish, and groundnuts.
Some of the traditional Togolese foods are:
Groundnut soup:
A rich and spicy soup made with groundnuts, uziza seeds, bitter leaf, ginger, onion, tomatoes, aubergine, and okra.
Fufu:
A soft and doughy side dish made from pounded yams, cassava, plantain, or maize. It is usually dipped into soups or sauces.
Akpan: A fermented maize yogurt that is sold in small sachets on the streets. It is mixed with condensed milk and ice.
Djenkoume: A moist cornmeal cake that is flavoured with tomatoes, onion, garlic, and ginger.
Koklo meme: Grilled chicken with a chili sauce.
Riz sauce d’arachide:
A rice dish made with groundnut sauce.
Togo is not known for its desserts, but fresh tropical fruits such as pineapple, banana, or mango are often enjoyed after meals.
In Togo foods, 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.
Jollof rice is one of the most common Togo foods. It is prepared throughout the region including in Ghana, Nigeria, Senegal, Gambia, Sierra Leone, Liberia, Ivory Coast, Togo, Cameroon as well as Mali.
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.
A large variety of fruits 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 baguettes and German beers.
Some of the common ingredients in Togolese dishes are maize, rice, millet, cassava, yam, plantain, beans, fish, and groundnuts.
Some of the traditional Togolese foods are:
Groundnut soup:
A rich and spicy soup made with groundnuts, uziza seeds, bitter leaf, ginger, onion, tomatoes, aubergine, and okra.
Fufu:
A soft and doughy side dish made from pounded yams, cassava, plantain, or maize. It is usually dipped into soups or sauces.
Akpan: A fermented maize yogurt that is sold in small sachets on the streets. It is mixed with condensed milk and ice.
Djenkoume: A moist cornmeal cake that is flavoured with tomatoes, onion, garlic, and ginger.
Koklo meme: Grilled chicken with a chili sauce.
Riz sauce d’arachide:
A rice dish made with groundnut sauce.
Togo is not known for its desserts, but fresh tropical fruits such as pineapple, banana, or mango are often enjoyed after meals.
In Togo foods, 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.
Jollof rice is one of the most common Togo foods. It is prepared throughout the region including in Ghana, Nigeria, Senegal, Gambia, Sierra Leone, Liberia, Ivory Coast, Togo, Cameroon as well as Mali.
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.
A large variety of fruits 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 baguettes and German beers.
Main Jollof rice 
Jollof Rice is probably the most famous West African dish. It’s long-grain rice spiced up with tomatoes, onions, bell pepper, garlic, and thyme, then simmered in a delicious chicken broth
Centuries ago, the Wolof or Jolof people (from the Senegambian region) created the rice dish. Back in the mid-1400s, the Portuguese introduced tomatoes, and the local people put them to good use.
Serves: 6
• 2 plump tomatoes, chopped
• 1 red bell pepper, chopped
• ¼ cup oil
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon thyme
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 Scotch bonnet pepper
• 1 teaspoon bouillon powder or cube
• 2 cups chicken broth
• 2 cups water
• Salt, to taste
Serves: 6
Preparation time:20 minutes
Cooking time:40 minutes
• 3 cups long-grain brown rice• 2 plump tomatoes, chopped
• 1 red bell pepper, chopped
• ¼ cup oil
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon thyme
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 Scotch bonnet pepper
• 1 teaspoon bouillon powder or cube
• 2 cups chicken broth
• 2 cups water
• Salt, to taste
1. Wash the rice and set it aside. Add tomato, bell pepper, half of the onion in a blender, and puree until smooth.
2. Heat your oil in a large pot over medium-high heat. Add the remaining chopped onions, garlic, and thyme and saute for about 2-3 minutes until onion is translucent and slightly caramelized.
3. Then add tomato paste and cook for about 3 minutes. Add in pureed tomato mixture and cook while stirring for about 15-20 minutes.
4. Add washed rice, bay leaf, Scotch bonnet, bouillon powder, chicken broth, and water. Give everything a generous stir, then season with salt to taste.
5. Bring the liquids to a rolling boil, then cover and reduce heat to low. Allow rice to cook until tender and fluffy (about 30-40 minutes)
6. Turn off heat, allow the rice to cool for about 10 minutes, then fluff rice using a fork.
7. Serve with grilled chicken or meat.
2. Heat your oil in a large pot over medium-high heat. Add the remaining chopped onions, garlic, and thyme and saute for about 2-3 minutes until onion is translucent and slightly caramelized.
3. Then add tomato paste and cook for about 3 minutes. Add in pureed tomato mixture and cook while stirring for about 15-20 minutes.
4. Add washed rice, bay leaf, Scotch bonnet, bouillon powder, chicken broth, and water. Give everything a generous stir, then season with salt to taste.
5. Bring the liquids to a rolling boil, then cover and reduce heat to low. Allow rice to cook until tender and fluffy (about 30-40 minutes)
6. Turn off heat, allow the rice to cool for about 10 minutes, then fluff rice using a fork.
7. Serve with grilled chicken or meat.
Main Ugali corn fufu
Ugali is a thick porridge made from white maize meal cooked in water or milk until it becomes a thick dough. A piece of ugali serves as a spoon. Make a dent in the middle (swallow), and spoon a bite of draw soup (ogbono and okra soup are two examples).Ugali can also be made using sorghum, cassava or millet flour.
It is often called Sadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, in Uganda, it’s called Posho. It is also popularly known as Nshima and mielie pap.
Serves: 5
4 cups water
½ teaspoon of salt
It is often called Sadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, in Uganda, it’s called Posho. It is also popularly known as Nshima and mielie pap.
Serves: 5
Preparation time:5 minutes
Cooking time:15 minutes
2 cups maize flour (coarse cornmeal)4 cups water
½ teaspoon of salt
Boil – Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove a cup of water, and set aside.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.
Reduce heat and cook on low until the mixture thickens.
Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.
Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.
Reduce heat and cook on low until the mixture thickens.
Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.
Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
TOGO
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2 Recipes
2 Main dishes
