Le Kamtag Café

Dish composed of paste (tô) served with a rich tomato sauce with an assortment of meats and okra. The texture is both soft and slimy due to the okra. Traditionally eaten with fingers by dipping the paste into the sauce.

White-fleshed fish, firm and flavorful, served fried. Crispy on the outside and tender on the inside. Served with a choice of side dish like rice or attiéké.

Sosso fish is a prized fish for its fine flesh, here served fried. Delicate flavor enhanced by frying. Ideal with a spicy sauce and a starchy side dish.

A very spicy fish broth, flavored with spices and peppers. It is a light but fiery soup, known for its invigorating properties. Drunk hot, often alone or with a light side dish.

Seasoned and braised lamb meat (cooked in the oven or barbecue), often served in pieces. The meat is tender and very flavorful thanks to the spices (kankan). Eaten with onions and choice of side dish.

Green and slimy sauce made with fresh okra, often cooked with meat or smoked fish. Characteristic mucilaginous texture. Pairs perfectly with fufu or rice.

Togolese specialty made of fish served with a fresh tomato sauce (moyo) or an eggplant sauce (ebessessi) and corn semolina (akoumé). Tangy and fresh flavor for the moyo, richer for the ebessessi. Eaten by hand.

Fried turkey tails, offering fatty and juicy meat. Served crispy with a rich sauce. A cut appreciated for its texture and pronounced flavor.

Sauce made from ademe leaves (a slimy green vegetable), cooked with smoked fish and beef. Herbal flavor and slightly viscous texture. Traditionally served with corn paste.

Creamy sauce made with ground pumpkin seeds (called pistachios), forming a sort of bread or thick sauce with meat or fish. Rich and nutty taste. Very nourishing.

Popular dish of rice and beans cooked together, served with a spicy black tomato sauce and meat. Mix of earthy and spicy textures and flavors. A complete and hearty meal.

Fermented corn paste wrapped in leaves, served with fried fish and a black chili sauce (shito). Sweet and sour taste of the paste contrasting with the spiciness of the sauce.

Whole sole, usually grilled or fried. Flatfish with fine and delicate flesh. Served simply to appreciate its subtle taste, with a choice of side dish.