what is the national dish for Togo?

Answer 1

The most widely eaten food is maize, which is ground into flour and mixed with water to make a porridge called pâtes, (a French word) or akume (the same thing in Ewé). Pâtes is always served with 'sauces' -- thick stews usually made of vegetables, like okra and ademe and spinach. Sauces are also made with meat, most often smoked fish, but all sorts of other meats are eaten, including fish heads, cow skin and large bush rats, known locally as ‘grasscutters’ or agouti.

Answer 2

Togolese Couscous in Peanut Sauce

Couscous Azindessi, also called couscous Mafe, is part of the culinary heritage of serveral West African nations, including Mali, Ivory Coast, Senegal, and Togo. This Couscous is baked in the oven rather than cooking in a Togolese cuisiniere.

Serves 4.

3 garlic cloves, minced
1 chicken bouillon cube, crushed
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
1 pound chicken legs and thighs

1 large tomato, peeled, seeded and coarsely chopped
1 medium onion, coarsely chopped
2 1/3 cups chicken broth
3 tablespoons peanut oil
1 tablespoon tomato paste with roasted garlic
4 tablespoons smooth peanut butter
1 teaspoon salt
1 cup couscous
1/2 cup (about 4 oz.) salted, dry-roasted peanuts, crushed
4 green onions, thinly sliced, for garnish

In a large bowl, mix the garlic, crushed bouillon cube, ground ginger, and pepper. Coat the chicken with this mixture. Set aside.

In a blender, combine the tomato, onion, and 1 cup of the chicken broth. Blend until fairly smooth. Set aside.

In a heavy, medium casserole over medium-high heat, warm 2 tablespoons of the oil. Cook the chicken, turning with tongs until browned on all sides. Add the tomato-onion-broth mixture. Cook, covered, until the sauce comes to a low boil, about 5 minutes. Stir in the tomato paste and peanut butter. Reduce heat to medium. Continue cooking, covered, until the chicken is tender, 40 to 45 minutes. Dilute the sauce with a little water or broth if it becomes too thick. Season with half of the salt.

Meanwhile, heat the oven to 325 degrees F. Pour the couscous into a 9-13 inch baking dish. In a medium saucepan over medium-high heat, bring the remaining 1 1/3 cups chicken broth, the salt, and the remaining oil to a boil. Pour over the couscous. Stir once. Cover tightly with foil and bake until the couscous is tender, 12 to 15 minutes. Remove it from the oven, and fluff it with a fork. Stir in the peanuts. Mound the couscous in the center of a warm shallow serving platter. Surround with the chicken and top with the peanut sauce. Garnish with the chopped green onions and serve.

Answer 3

Rotis - Tortillas filled with potatoes and curried meat. The tortillas are then folded up to make a parcel.

Monkey meat is eaten in the Dominican Republic

Answer 4

Braised Monkey.

Answer 5

The principal food crops are cassava, yams, corn, millet, and sorghum,

Answer 6

togo in the hole

Answer 7

That's rus-gulla.

Answer 8

foufou (pronounced foo foo)

Most of it is from manioc (cassava), but you can find corn foufou too.

Answer 9

i heard it was guinea pig could be wrong