“Nyam, nyam!”
It sounds like a child’s happy noise, but in many West African languages, it’s the word for “to eat.” Maybe it’s because Africa is the cradle of humanity, or maybe it’s just the perfect onomatopoeia for a good meal. The root vegetable behind that sound—known as yam, nyami, djambi, or simply yams—is a staple from Africa to South America. The thick, meter-long brown tuber is starchy, vitamin-rich, and versatile. You can boil it, mash it, or fry it. In Togo, it’s the foundation of two very different culinary traditions.
Fufu and Garri: The Cassava and Yam Divide
If you travel north in Togo, your bowl will likely contain fufu made from yams. The process is labor-intensive. Farmers peel the roots, chop them into chunks, boil them until tender, and then pound them in a mortar until they become a smooth, stretchy dough. It’s a test of strength and patience.
South of the border, the preference shifts. Here, cassava (manioc) takes center stage for fufu. But cassava also has its own famous transformation into garri. This isn’t just a side dish; it’s a versatile, semi-ready meal. The tuber is peeled, soaked, grated, squeezed to remove toxic liquids, dried in the sun, and then roasted over fire. The result is a coarse, yellow granular product.
You can eat garri like cereal with milk and sugar for breakfast. Or you can sprinkle it over savory dishes like grated parmesan cheese. It’s a texture that defies easy categorization.
Akume and Djekume: The Maize Alternative
Sometimes, neither yams nor cassava makes the cut. In those cases, maize semolina porridge steps in. The name changes based on one simple ingredient: salt.
- Akume is the porridge made without salt.
- Djekume is the same base, but seasoned.
Don’t let the word “porridge” fool you into thinking of bland baby food. These dishes are merely the canvas. The real flavor comes from the toppings.
The Heat Factor: Why Spice is Survival
“Fufu” and “Akume” are the satisfying base, but they are bland on their own. They are vehicles for intense, fiery toppings. Fish or chicken cooked in tomato or spinach sauce is standard. The heat level? Unimaginable to those used to mild European diets.
The spice doesn’t come from a jar. It comes from the market or the garden. Fresh peppers and chilies are rubbed between two stones just before hitting the pot. This isn’t just for flavor. There is a biological reason for the fire.
Capsaicin, the compound that makes peppers hot, has a useful side effect. It kills pathogens in the stomach and intestines. In Togo, refrigerators are luxury items, affordable only by the wealthy urban elite. Traditional preservation methods like salting and drying fish are the norm, not the exception. Spice makes that preserved food safe to eat.
Drinks: From Malzbier to Sodabi
Pepper and salt make you thirsty. In Togo, you quench that thirst with Liha, a non-alcoholic malt beer brewed by women in their homes. If you’re looking for something imported, you might find a Kulmbacher EKU. It’s not shipped over the ocean, though. It’s brewed locally in Togo, thanks to knowledge transfer from Bavarian masters. It’s a case of help for self-reliance in action.
When it’s time for something stronger, the locals don’t need help. They produce Sodabi, a 70% ABV spirit. It’s distilled traditionally from various ingredients, including maize. The diversity of preparation for these basic foods is staggering.
Recipe: Togolese “Chips”
Before we get to the cooking, let’s clear up a misconception. These “chips” aren’t fried potato strips. They are a snack derived from the cassava process mentioned earlier.
Ingredients:
* Fried cassava chips (Garri or similar fried cassava slices)
* Chili powder
* Salt
Crispy Fried Yam and Green Banana: A Street Food Staple
If you are looking for authentic West African street food, fried plantains and yams are a must-try. They are sweet, savory, and crispy, and they are perfect for travelers who want to taste local cuisine.
Ingredients You Need
To make this dish, you need a few simple ingredients. You can find them at Afro-Asian shops.
- 300 grams of yams
- Two unripe cooking plantains (green bananas)
- Vegetable oil
How to Prepare the Yams and Bananas
First, peel the yams and the plantains. Cut the yams into thin slices. Slice the plantains into thick, finger-sized pieces.
Next, soak everything in salted water for ten minutes. This helps draw out bitterness. Then, drain them on paper towels.
How to Fry the Plantains and Yams
Heat some oil in a pan. To test if the oil is ready, put a wooden spoon handle in the oil. If small bubbles form around it, the oil is hot enough.
Fry the yams and plantains in the hot oil until they are crispy. Serve them while they are still hot.
What to Serve With Fried Plantains and Yams
Fried plantains and yams taste best with a spicy sauce. Make a sauce from chopped onions, tomatoes, and chili.
Where to Find These Ingredients
You can find yams and green bananas at Afro-Asian shops. These shops sell ingredients from West Africa, Asia, and other regions.
When to Eat Fried Plantains and Yams
Fried plantains and yams are great for any time of day. They are perfect for breakfast, lunch, or dinner.
Why You Should Try Fried Plantains and Yams
Fried plantains and yams are delicious. They are crispy on the outside and soft on the inside. They are also healthy. Yams are rich in vitamins and minerals. Green bananas are a good source of fiber.
How to Make the Chili Sauce
To make the chili sauce, chop some onions, tomatoes, and chili. Mix them together. You can add some salt and pepper to taste.
Conclusion
Fried plantains and yams are a delicious and healthy dish. They are easy to make and taste great. Give them a try the next time you visit an Afro-Asian shop.
