Feet on the Ground in Togo

My gastronomical experience in Togo is new, unexpected and different, and yet I’m infatuated with the opportunity to continue exploring. Togolese cuisine is all based on what is currently available in the market and what season of the year it is, making it the epitome of “Farm to Table.” Almost everyone in rural Togo is a farmer, so most of their diet comes from their own farm, or the money to support their diet is earned in the profits they make from selling their crops. Also, meat is expensive for families, so goat, beef, chicken, or sheep are really only enjoyed on special occasions. Protein in the Togolese diet comes from fish, peanuts, tofu, fried cheese or beans. Fresh fruits and vegetables are available in Togo, but most are only available during the rainy season, so from the December until May you are limited to enjoying only tomatoes, peppers and onions. In reality, the Togolese diet consists mostly of carbs—carbs mixed with carbs and then added on top of carbs. Togolese st...