The food culture of Togo is heavily influenced by its West African roots, as well as its diverse population of indigenous tribes and colonial rulers. Traditional dishes often consist of starchy staples like maize, yams, and cassava, paired with spicy sauces and soups made with native ingredients like okra, peanuts, and palm oil. Meat, particularly goat and chicken, is also a prominent part of the cuisine, often cooked in a variety of ways including grilling, stewing, and frying. Dining in Togo is a communal experience, with many dishes served family-style and eaten by hand. The use of traditional cooking methods, fresh ingredients, and shared meals reflects the importance of community and family in Togolese culture.