Food in Togo
Corn flour is used to make akume. Fufu is West Africa’s “national” dish. It is made from white yams that have been crushed into a doughy consistency in Togo. Fufu Restaurants and roadside stalls may be found in abundance across the cities. Akume and Fufu are traditionally eaten with your hands and are served with a variety of condiments (from smoked fish to spicy tomato to peanut). Plantains may also be grilled, boiled, mashed, or fried in a variety of ways. Mangos, Papayas, and Pineapples are readily available throughout the season.
Drinks in Togo
The most popular beverages are lemonade and Bissap juice. In Lomé, there are many pubs practically on every corner where you may have a drink.
Beers and sodas are the most frequent beverages found at regular bars.
Don’t be surprised if the majority of the bars don’t have what you’re looking for. Except for one tiny hotel named “Auberge London” in the northern suburbs of Lomé called “Agoe” where you will find all the potential drinks mentioned above, Togolese are not known for their organization and strict administration.