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favorite food.

🇹🇬Togo

Akoumé

The most revered Togolese staple: a smooth, thick corn porridge made from ground maize and fermented cassava, stirred over heat until it sets into a firm, elastic mass; eaten with the fingers and used to scoop rich sauces.

🇱🇷Liberia

Fufu

Akpu

Cassava soaked for days until it ferments, then pounded or wrapped and steamed into a soft, sour white swallow.

🇬🇭Ghana

Hausa Koko

Fermented millet porridge spiced with ginger, chilli, cloves and pepper, drunk hot from a bowl at breakfast.

🇳🇪Niger

Tuwo Alkama

A wheat-flour swallow from Niger, stirred into a soft, pale dough and served with light soups; eaten especially where wheat is available and favoured for its mild, slightly elastic texture.

🇳🇪Niger

Tuwo Dawa

A smooth, dense Nigerien swallow made from sorghum or guinea-corn flour, cooked and stirred until it forms a firm, pale ball; the most common tuwo in the drier northern regions, eaten with miyan kuka or miyan geda.

🇳🇪Kano, Niger

Tuwo Masara

Maize flour cooked into a stiff white mound, the northern everyday swallow eaten with okra or baobab-leaf soup.

🇳🇪Niger

Tuwo Shinkafa

Nigerien rice-flour swallow cooked into a smooth mound and served with Hausa soups.