Flavors & Texture
The staple of Togolese cuisine, obtained by vigorously pounding boiled yam in a mortar.
Origin & Tradition
A true national institution, Fufu is traditionally consumed with family, especially on weekends and during celebrations. Its preparation requires remarkable physical strength: hot yam pieces are pounded with a large wooden pestle until obtaining a smooth, elastic, and creamy paste.
Ideal Side Dish
Clear sauce (spicy), Palm nut sauce, Peanut or Arbi (concentrated tomato) accompanied by mutton, beef, or chicken meat.
Where to taste this dish
Namiélé (Hôtel 2 Février)
Centre-ville / Place de l'Indépendance
Place de l'Indépendance, Hôtel 2 Février, Lomé
Budget ~ 8000 – 25000 FCFA
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