Fufu.Straight from Lomé.
Djenkoumé simmering in cast iron. Grilled tilapia wrapped in banana leaf. Every plate a postcard from a grandmother's kitchen in Togo.
Today's Stop
Downtown Lot · 5th & Market
11:00 AM – 3:00 PM
Every dish, a memory.
Overhead on banana leaves. Served on enamel. Cooked over charcoal the way it's always been.
The dishes that started it all.
Origin
Plateaux Region, Togo
Fufu & Egusi Soup
Grandmother Akossiwa's recipe — pounded twice until the surface catches light. The egusi ground same morning.
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Origin
Lake Togo, Togoville
Grilled Tilapia
Rubbed with Lomé pepper paste and grilled over coconut husks. The crackle when the leaf opens is the whole point.
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Origin
Maritime Region, Lomé
Djenkoumé
Corn fermented three days, cooked slow with smoked herring and tomatoes. The spice that makes it unmistakable: soumbala.
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Fufu & Egusi Soup
Hand-pounded cassava fufu in grandmother Akossiwa's egusi with palm oil.
Grilled Tilapia
Whole tilapia rubbed with Lomé pepper paste, grilled over coconut husks.
Djenkoumé
Fermented corn porridge slow-cooked with smoked herring and soumbala.
Gboma Dessi
Jute leaf stew with smoked fish and locust beans over white rice.
Bring Lomé to your table.
From 20 guests to 500. Corporate lunches, wedding receptions, cultural festivals. A spread that starts conversations before the first bite.
What's included
Live Charcoal Station
We bring the grill. Tilapia and koklo mémé cooked on-site for the full sensory experience.
Banana Leaf Service
Every dish plated on banana leaves and enamel — the presentation is part of the meal.
Chef & Service Staff
Our team sets up, serves, and breaks down. You just enjoy your guests.
Custom Menu Planning
We'll build a spread around your guest count, dietary needs, and the dishes you love most.
"Fufu catered our company's Juneteenth celebration for 180 people. The fufu station alone had a line the entire afternoon."
Danielle Okafor — Events Director, Apex Group