Benin, Togo and Côte d’Ivoire (Africa) 10 July 2026

Benin, Togo and Côte d’Ivoire are located in the continent of Africa.

Benin has Niger and Algeria to the north, Nigeria and Chad to the northeast and east, Cameroon to the southeast, the Atlantic Ocean to the south, Ghana, Côte d’Ivoire, Liberia and Guinea to the west, Burkina Faso, Mali and Mauritania to the northwest.

The capital is Porto-Novo.

The official language is French.

The climate has two climatic zones: a southern and a northern. The southern zone has four seasons-two wet and two dry. The northern zone has two seasons-one dry and one rainy.

The staple foods are chicken, fish, beef, pork, goat, mangoes, oranges, avocados, yams, cheese and so much more https://en.wikipedia.org/wiki/Cuisine_of_Benin)

Togo has Burkina Faso, and Mali to the north, Benin, and Niger to the northeast, Nigeria to the east, Cameroon to the southeast, the Atlantic Ocean to the south, Ghana, Côte d’Ivoire, Liberia and Guinea to the west.

The capital is Lomé.

The official language is French.

The climate is tropical. In the south the rainy seasons occur from mid-April through June, and from mid-September through October. The north has only one rainy season mostly falling from June to the end of September.

The staple foods are maize, rice, millet, cassava, yam, plantain, beans, fish, eggplant, prawns and much more https://en.wikipedia.org/wiki/Togolese_cuisine)

Côte d’Ivoire has Mali and Burkina Faso to the north, Ghana, and Niger to the northeast, Nigeria, Togo, Benin and Cameroon to the east, the Atlantic Ocean to the south, Liberia to the southwest, Sierra Leone to the west, Guinea, Guinea-Bissau, The Gambia and Senegal to the northwest.

The capital is Yamoussoukro.

The official language is French.

The climate is equatorial and southern savanna type climate occurs, characterized by the parching wind known as the harmattan, which blows from the northwest beginning in December and ending in February.

The staple foods are cassava, plantains, mandarins, mango, passionfruit, tuna, shrimp and much more (https://en.wikipedia.org/wiki/Ivorian_cuisine).

https://www.britannica.com/place/Benin

https://www.britannica.com/place/Togo

https://www.britannica.com/place/Cote-dIvoire

HIRSHON BENINESE PEANUT SOUP (https://www.thefooddictator.com/hirshon-beninese-peanut-soup/):

2 C vegetable stock
1 (15-ounce) can coconut milk
1/2 C diced yellow onion
4 scallions, minced
1/2 C de-stringed diced celery
Leaves from one bunch of celery, chopped
4 large garlic cloves, minced
1 large jalapeño, seeded and diced
1 TBSP peeled and grated fresh ginger
1 TBSP peeled and grated fresh turmeric (if not available, use ginger instead)
2 C chopped sweet potato (1/2-inch pieces)
1 (14.5-ounce) can diced fire-roasted tomatoes
2 tsp sea salt, or to taste
1 1/4 tsp ground black pepper
1/2 TBSP smoked paprika
1 TBSP Maggi seasoning
1 1/2 TBSP Berbere spice mix (preferred) or curry powder
1 C creamy peanut butter
2 TBSP finely chopped fresh cilantro
Fresh cilantro, canned or long-soaked dried chickpeas, minced red bell pepper and crushed peanuts for garnish

Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and chickpeas and cook for 15 minutes, stirring occasionally.
Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, add Cilantro and cook for 5 minutes, stirring occasionally.
Use an immersion blender and purée the soup to a smooth consistency. Garnish with crushed peanuts, chickpeas, minced cilantro and minced red bell pepper before serving.

This soup has THE most delicious flavor. Highly recommend!!

TOGO DJENKOUME TOMATO CORNMEAL (https://www.internationalcuisine.com/togo-djenkoume-tomato-cornmeal-recipe/):

2 C cornmeal
4 cloves garlic minced
1 tsp ginger root grated
1 medium onion peeled and minced
2 TBSP red palm oil
15 oz chopped tomatoes
2 TBSP Tomato paste
4 C chicken broth
salt and pepper to taste
In a large sauce pan saute’ the garlic, ginger onions and palm oil over medium-high heat until soft and fragrant.
Add in the canned tomatoes and paste and lower flame to a simmer. Cook for about 15 minutes. Remove 1 cup of the mixture and set it aside to serve as a dipping sauce.
Add in the chicken stock into the remaining tomato mixture and bring to a boil. Gradually add in the cornmeal while whisking the entire mixture. Once the mixture is smooth, reduce heat to low and simmer for about 10 minutes.
You can put it in a bowl and turn it upside down making a nice mound of Djenkoume or you can make balls.
Serve hot with the dipping sauce and alongside the Togo Grilled Chicken for a wonderful Togolese meal.